Description
This layered keto moussaka is packed with warm Mediterranean spices, savory beef, roasted vegetables, and a luxurious cheese sauce. It’s rich, comforting, and low in carbs—perfect for feeding a crowd or prepping for a delicious week ahead.
Ingredients
For the Meat Sauce
4 tbsp extra virgin olive oil (divided)
1 cup diced onion
2 garlic cloves, minced
3 whole cloves
1–2 bay leaves
1 cinnamon stick
2 lbs ground beef (85/15 recommended)
4 oz uncured pancetta, diced
½ cup broth (chicken, beef, or vegetable – 0g carbs)
Sea salt, pepper, oregano, chili flakes to taste
Vegetables
3 yellow squash, sliced 0.2″ thick
2 large eggplants, sliced 0.2″ thick
Cheese Layer
1½ cups heavy whipping cream
3 oz cream cheese
2 cups grated Gruyère
2 garlic cloves, minced
1 tbsp ground nutmeg
Assembly
1 cup grated Parmesan cheese
Instructions
Prepare vegetables: Preheat oven to 400°F (200°C). Brush squash and eggplant slices with olive oil, season with salt, pepper, and oregano. Roast for 20 minutes until soft and golden.
Make the meat sauce: Heat remaining olive oil in a skillet. Sauté onion and garlic until fragrant. Add pancetta and beef. Brown well. Add cloves, bay leaves, cinnamon, and broth. Simmer for 20–25 mins. Remove spices before assembling.
Make the cheese sauce: In a saucepan, heat cream. Stir in cream cheese, Gruyère, garlic, and nutmeg. Whisk until smooth and thickened.
Assemble: In a baking dish, layer eggplant and squash, followed by meat sauce, then cheese sauce. Repeat layers and finish with Parmesan.
Bake: Reduce oven to 375°F (190°C). Bake for 25–30 minutes or until golden and bubbly. Let cool slightly before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 520/serving
- Fat: 39g/serving
- Carbohydrates: 8g/serving
- Protein: 32g/serving