In this recipe, I share a low-carb version of the classic Greek dish, Moussaka. This is yet another of my low-carb Moussaka recipes, which is very popular in Greece. The traditional Moussaka is a mixture of eggplant, zucchini, tomatoes, and ground beef with a white sauce and cheese. Today, I’m sharing a simple and healthy low-carb version of Greek Moussaka. The eggplant stands in for the meat, and the Greek yogurt is used as the white sauce. I also use low-carb Greek yogurt for creaminess. And, as always, I use low-carbohydrate breadcrumbs to replace the bread in the traditional recipe.
Everybody has their own preferences, but the general consensus is that low-carbohydrate diets are a great way to lose weight and keep it off. You won’t find too many people who advocate high-carbohydrate diets, and for good reason. Researchers are beginning to understand the human metabolic system in more detail than ever before, and it’s becoming increasingly clear that low-carbohydrate diets are the best to help you lose weight in a healthy way.
Made with a variety of fresh ingredients, this delicious comforting classic is a perfect candidate for low-carb eating.. Read more about keto moussaka with yogurt and let us know what you think.
Moussaka with low carbs
Our low-carb version of this Greek classic is juicier, cheesier, and filled with veggies than the original, and it’s also a lot faster and simpler to make. After enjoying this substantial dinner, even the Greek gods would lick their fingers.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Peel the eggplant and cut it into tiny dices, about half an inch (1 cm) in size. Fry eggplant in olive oil in a large frying pan over medium heat. Season with salt and pepper.
Combine the onion, garlic, and spices in a mixing bowl. Cook for a few minutes, or until the onion and eggplant begin to soften and color.
Fry the ground beef until it is fully done. Simmer for a few minutes after adding the tomato sauce.
Combine the ingredients for the cheese sauce in a pot, reserving half of the cheese for the top! Allow to thicken for a few minutes on low heat. If using, mix in the ground nutmeg well.
Place the meat in a big or many small baking dishes. Pour the sauce over the top and sprinkle the remaining cheese on top.
Place the cheese in the oven for approximately 20 minutes, or until it becomes a beautiful golden color. Serve with a salad of lush greens.
This low-carb Greek Moussaka recipe from my book The New Primal Blueprint Cookbook is a favorite among many of my readers. It’s a great recipe for low-carb eating on a Paleo diet, since the eggplant and zucchini are both naturally low in carbs and rich in fiber and vitamins.. Read more about keto moussaka with cream cheese and let us know what you think.
This article broadly covered the following related topics:
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- moussaka recipe
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