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4 from 1 vote

Keto Mediterranean Moussaka

Prep Time20 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Greek Mediterranean, Keto Mediterranean
Keyword: greek, Mediterranean, Moussaka
Author: Apollonas Kapsalis


  • 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 200ÂșC
  • Make sure you don't cut the Moussaka before it cools down and sets nicely