Moussaka (Keto | Low Carb | Gluten-Free)

Moussaka  (Keto | Low Carb | Gluten-Free)

This keto moussaka is a deliciously rich and comforting dish, with layers of eggplant, lamb sauce, homemade béchamel sauce, and a cheese topping!


My husband and I got married in England, and were lucky to find the most ridiculously cheap flights between several countries in Europe. One of our destinations was Greece. It is a stunning country, with some of the most delicious food I have ever eaten.

Trying new food in different countries is so exciting for me, and we particularly love finding those true, authentic restaurants…that aren’t catered for tourists. So, on one of the days there, after a couple of hours of walking around, we ended up in the cutest, little neighborhood with there only one restaurant around. I was getting extremely hangry (which isn’t unusual for me), so we ordered a selection of dishes to try. One of the dishes was the most phenomenal moussaka I have ever had. It was rich, creamy and just melted in my mouth! Even thinking about it now (as I’m writing this recipe), is making me drool a little and my stomach rumble.

Mouthwatering Moussaka…

For those of you who are unfamiliar with this dish, a moussaka is a Greek casserole, layered with eggplant (aubergine), a lamb sauce (beef totally works too), and a béchamel sauce. It traditionally has a potato layer on top, but for obvious reasons, I omitted that in this recipe. Instead, I added extra cheese!

Now, I’m not going to lie to you all, even though moussaka is one of my favorite, comforting dishes (ever!)…it is pretty timely! Make sure to put a couple of hours aside to make this mouthwatering casserole, because I guarantee you guys, its totally worth it!

Let’s Talk About Those Lovely Layers…

Moussaka is very similar to Lasagne in a lot of ways, as it is has these, beautiful, rich layers that make this dish perfectly comforting.

  • Eggplants – Or as my fellow Brits know it, aubergine. This vegetable is fantastically versatile and only has 2.4g net carbs per cup.
  • Meat Sauce – I have used both ground lamb and beef in this recipe. Even though I personally prefer lamb, beef is a very good option too!
  • Béchamel Sauce – This rich, low carb, white sauce is made from butter, almond flour, almond milk, egg yolks, parmesan cheese and nutmeg.
  • Mozzarella Cheese – I like to top my moussaka with mozzarella cheese because it gives the casserole that extra comforting factor, and that delicious, crispy top layer.

Any Leftovers…

There’s not often leftovers in this house, but if there are, I am one happy lady. Moussaka leftovers are the best because it tastes even more delicious the next day, and can be eaten cold or hot.

STORE – It can be stored in an air-tight container, in the refrigerator, for up to 3 days.

FREEZE – If you want to freeze it, then make it accordingly, but don’t bake it. After it has been assembled, cover and freeze it for up to 3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and bring to room temperature before cooking. Cook following the directions below (350ºF for 40 minutes).

Other Recipes You Might Like…

Low Carb Greek Salad

Easy Greek Lemon Chicken

Easy Low Carb Baba Ganoush (Roasted Eggplant Dip)

Cauliflower Rice Tabbouleh

Zoodle Bolognese Bake

Moussaka (Keto | Low Carb | Gluten-Free)

This keto moussaka is a deliciously rich and comforting dish, with layers of eggplant, lamb sauce, homemade béchamel sauce, and a cheese topping!
Prep Time45 mins
Cook Time40 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Greek
Keyword: eggplant, keto, low carb, moussaka
Servings: 8
Calories: 335kcal
Author: Anna – everydayketorecipes


  • 2 eggplants sliced into 1/2’ rounds
  • 2-3 tbsp olive oil

Meat Sauce

  • 2 tbsp butter
  • 1 small onion chopped
  • 2 tsp garlic minced
  • 1 lb ground lamb (or beef)
  • 1 tbsp Worcestershire sauce
  • 1 (14.5oz) can chopped tomatoes
  • 2 tbsp tomato paste
  • 1/4 chicken stock
  • 1/4 cup fresh parsley chopped
  • salt and pepper to taste

Béchamel Sauce

  • 1/4 cup butter
  • 1/4 cup almond flour
  • 1 cup almond milk room temperature
  • 2 egg yolks room temperature
  • 1/3 cup parmesan cheese grated
  • 1/4 tsp nutmeg
  • salt and pepper to taste


  • 1/2 cup mozzarella cheese grated


  • Preheat oven to 400ºF and lightly grease a small casserole dish.
  • Salt the eggplant slices and leave them to sweat (on paper towels) for about 30 minutes.

Make The Meat Sauce:

  • Meanwhile, when the eggplants are sweating, melt the butter in a large skillet, and add the onion and garlic. Sauté for about 1 minute, stirring frequently to ensure they don’t burn.
  • Add in the chopped tomatoes, tomato paste, chicken stock, parsley, salt and pepper. Reduce the heat, and simmer for 20 minutes, until the sauce meat sauce has thickened.

Back To The Eggplants:

  • In a nonstick pan, with about 1 tsp of olive oil per batch, fry the eggplant for 1-2 minutes on each side, until lightly browned. Se aside until ready to assemble. (Make sure to do this in batches, as you don’t want the eggplant to overlap.To make the béchamel sauce).

Make The Béchamel Sauce:

  • In a saucepan, over a medium heat, melt the butter. Whisk in the almond flour until it’s smooth (about 2 minutes).
  • Slowly pour in the milk, about a 1/3 at at time, whisking well in between. When the sauce starts to bubble, whisk in the salt, pepper and nutmeg. Turn off the heat and quickly whisk in egg yolks and parmesan cheese, for 1-2 minutes, until it’s all smooth, creamy and thicker.


  • Layer 1/2 the cooked eggplant to the bottom of the casserole dish, top with 1/2 meat mixture. Then add the remaining cooked eggplant, and the other half of the meat sauce. Top
  • Pour béchamel sauce over the top of the moussaka, and sprinkle with the mozzarella cheese.
  • Bake for 35-40 minutes, until golden brown and crispy on top.
  • Take it out the oven and let it stand for 10 minutes.
  • Slice, Serve and Enjoy!

Nutrition Facts:
Servings:  8
Calories:  335
Fat:  23g
Carbohydrate:  12g
Fiber:  5.5g
Net Carbs:  6.5g
Protein:  22g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. 

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