Keto Moussaka
A rich Greek-style bake of golden eggplant, spiced ground lamb, and a creamy almond-flour bechamel topped with melted cheese. Each serving has just 7.2g net carbs and comes together in about 1 hour 15 minutes for a comforting, oven-baked keto dinner.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This keto take on the classic Greek casserole swaps starchy potato and floury bechamel for roasted eggplant and a silky almond-flour cream sauce. The result is every bit as hearty and comforting as the original, with the warm cinnamon-spiced lamb that makes moussaka unforgettable.
Ingredients
- 2 medium eggplants (about 1.5 lb), sliced into 1/2-inch rounds
- 3 tbsp olive oil, divided
- 1.5 lb ground lamb (or ground beef)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes, no sugar added
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1/4 cup unsalted butter
- 1/3 cup almond flour
- 1.5 cups heavy cream, warmed
- 2 large eggs, beaten
- 1 cup grated Parmesan cheese, divided
- Salt and black pepper to taste
Instructions
- 1
Preheat oven to 400 F. Salt the eggplant rounds and let them sit 15 minutes to draw out moisture, then pat dry. Brush both sides with 2 tbsp olive oil, arrange on baking sheets, and roast 20 minutes until golden and tender. Reduce oven to 375 F.
- 2
Meanwhile, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Brown the ground lamb, breaking it up, then add the onion and garlic and cook 4-5 minutes until soft. Stir in the crushed tomatoes, tomato paste, cinnamon, and oregano. Simmer 12-15 minutes until thick. Season with salt and pepper.
- 3
Make the bechamel: melt the butter in a saucepan over medium heat, whisk in the almond flour, and cook 1 minute. Slowly whisk in the warmed cream and simmer 2-3 minutes until thickened. Remove from heat, let cool slightly, then whisk in the beaten eggs and 1/2 cup of the Parmesan. Season with salt and pepper.
- 4
Assemble in a 9x13-inch baking dish: layer half the roasted eggplant on the bottom, spread all the meat sauce over it, then top with the remaining eggplant. Pour the bechamel evenly over the top and sprinkle with the remaining 1/2 cup Parmesan.
- 5
Bake at 375 F for 30-35 minutes until the top is set, bubbling, and deeply golden. Let rest 10 minutes before slicing into 6 portions and serving.
Tips & notes
- Salting and roasting the eggplant first is key to avoiding a watery moussaka. Press the slices firmly with paper towels to remove as much moisture as possible.
- Substitute ground beef for the lamb for a milder flavor, or use half-and-half of each. The cinnamon is traditional and worth keeping for authentic flavor.
- Stores beautifully: refrigerate up to 4 days or freeze portions up to 2 months. The flavors deepen overnight, so leftovers are even better reheated.
Log this recipe in one tap
Save keto moussaka to CarbMeNot and track its 7.2g net carbs against your daily budget automatically.
Frequently asked questions
- How many carbs are in keto moussaka?
- This keto moussaka has 7.2g net carbs per serving, along with 468 calories, 27g protein, and 35g fat. The recipe makes 6 generous servings.
- Why is this moussaka keto when regular moussaka isn't?
- Traditional moussaka uses layers of potato and a flour-based bechamel, which push the carbs high. This version skips the potato entirely and uses a bechamel made with almond flour and heavy cream, keeping each serving to just 7.2g net carbs while preserving the classic Greek flavor.
- Can I make keto moussaka ahead of time?
- Yes. You can assemble the whole dish up to a day ahead and refrigerate it unbaked, then bake when ready (add about 10 minutes to the bake time if cold). It also reheats well, and many find the flavor improves the next day.
