Moussaka – Finally Keto version

Moussaka- everybody knows of it. The actual word or the origin might not be 100% Greek, but we made it famous. It has been loved and hated at the same time throughout the history. Some Greeks dislike it, while others think of it as the holy grail of mother’s cuisine. I always had a special connection to Moussaka. I remember it as something you expect with anticipation because it takes hours to prepare it. The golden rule says you must not cut it before it cools down and sets. That’s the rule for all dishes made with bechamel cream and layers of vegetables or pasta. Even though I wasn’t always Keto evangelist, I never liked the potatoes! So, what can be done here?

Excluding the starchy part

If you think of Moussaka and its aromatic ingredients, it really has a great potential to become an ultimate Keto dish! It calls for a lot of fats, especially butter, combined with olive oil and cream. Of course, I will exclude the famous Bechamel sauce which is usually prepared with flour or cornstarch. Unfortunately, real Greek moussaka is made with fried potato slices and I will not even go into the details about the unhealthiness of that. I will simply skip them!

Takes time to master Moussaka

The modern Greek version was created by the French-trained chef Nikolaos Tselementes in the 1920s. It really requires time and patience. You have to fry the sliced vegetables in olive oil and prepare the meat sauce before you start layering and building it up. Then you have to prepare the bechamel and top it with shredded cheese. This could take you several hours. But patience is a virtue!

The Keto Moussaka was invented by young Keto oriented nutritionist who tries to promote Keto-Mediterranean lifestyle to people around the globe and even some good aliens! 😀 Enough jokes, let’s get to work!

Keto Mediterranean Moussaka

Apollonas Kapsalis
4 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Greek Mediterranean, Keto Mediterranean


  • 2 medium eggplants
  • 2 medium zucchinis
  • 1 large tomato
  • 4 tbsp olive oil extra virgin

Meat Sauce

  • 700 g lamb ground
  • 1 small onion
  • 1 tbsp lard
  • 150 ml tomato sauce sugar-free
  • 1 tsp stevia
  • 1 tsp red paprika ground
  • 1 tbsp oregano
  • 1 tsp cinnamon ground
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 3 leaves bay
  • 2 tbsp fresh parsley chopped
  • 150 ml water filtered

Keto replacement for Bechamel

  • 500 g mascarpone cheese
  • 250 g sour cream
  • 5 medium eggs free-range
  • 1 tsp sea salt
  • 1/2 tsp nutmeg

Bonding and decoration

  • 200 g aged cheese shredded


  • Prepare a deep baking dish or casserole and grease it with some butter
  • Preheat the olive oil in a deep pan and start frying sliced eggplants and zucchinis. Keep the fried slices on a large plate
  • Prepare the meat sauce as usual: First melt lard and brown the onion. Add the meat and all the spices. Mix well until all the meat turns brown. Add some water if needed. At this point add the tomato sauce and cook for another 5 minutes. Set it aside
  • Start layering your Moussaka by placing fried eggplant slices into your casserole. Then add some shredded cheese. Now, lay down the zucchini slices and cover them with more cheese
  • Slice the tomato very thin and lay it down as your next layer
  • Using an electric mixer mix sour cream, Mascarpone, spices and eggs
  • Pour the meat sauce on top of tomato layer and then spread the white sauce on it
  • Top with a lot of shredded cheese
  • Bake in the oven for 45 minutes at 200ºC
  • Make sure you don't cut the Moussaka before it cools down and sets nicely
Keyword greek, Mediterranean, Moussaka

The conclusion

After trying this version, I believe that Keto Moussaka can compete with any starchy version both in taste, aroma and satiety power. I actually believe it would win any Moussaka competition!

Kali orexi!


moussaka keto