Keto Moussaka Recipes

KETO MOUSSAKA

Keto Moussaka image

Delicious and gluten-free keto eggplant moussaka.

Provided by JennyJen2009

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h15m

Yield 8

Number Of Ingredients 17

Ingredients

olive oil, divided, or as needed
2 eggplants, peeled and sliced 1/4-inch thick
salt to taste
1 pound ground lamb
2 large tomatoes, diced
1 large onion, diced
1 tablespoon dried parsley
1 tablespoon minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground black pepper
1 cup heavy cream
1 (8 ounce) package crumbled feta cheese
3 eggs
1 tablespoon butter
1 pinch ground nutmeg, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat a rimmed baking sheet with 1 tablespoon olive oil.
Arrange eggplant in a single layer on the prepared baking sheet. Drizzle with additional olive oil and sprinkle with salt.
Bake in the preheated oven for 10 minutes. Remove from the oven, flip eggplant, and continue baking until golden, about 10 minutes more. Remove eggplant from the oven and let cool slightly.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir ground lamb in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in tomatoes, onion, parsley, garlic, cinnamon, nutmeg, cloves, and pepper and continue to cook until vegetables have softened, about 5 minutes.
Combine heavy cream, feta cheese, eggs, and butter in a bowl.
Arrange 1/2 the eggplant in a large baking pan. Spoon lamb mixture over eggplant. Place remaining eggplant on top. Pour cream mixture on top and sprinkle with nutmeg.
Bake in the preheated oven until top is golden brown and somewhat firm, 30 to 40 minutes.

Nutrition Facts : Calories 408.9 calories, Carbohydrate 14.5 g, Cholesterol 169.2 mg, Fat 31.8 g, Fiber 6 g, Protein 18.6 g, SaturatedFat 16.4 g, Sodium 419.9 mg, Sugar 6.7 g

LOW CARB GREEK MOUSSAKA WITH LAMB RAGÙ

LOW CARB GREEK MOUSSAKA WITH LAMB RAGÙ image

A keto version of this popular Greek dish that's bursting with flavour and made with healthy ingredients.

Provided by Antya

Categories Main Courses

Time 2h10m

Yield 4

Number Of Ingredients 21

Ingredients

250g lamb mince
1 tsp extra virgin olive oil (U.S. option HERE)
½ TBSP tomato paste (concentrate)
250g chopped tomatoes
1 garlic clove (minced)
1 shallot (minced)
¼ tsp fine Himalayan pink salt (U.S. option HERE)
a sprinkle of freshly ground black pepper
¼ tsp nutmeg
⅛ tsp cinnamon
1/16 tsp cloves
½ TBSP Italian herbs seasoning
3 bay leaves
850g aubergines (750g net weight after topping and tailing)
fine Himalayan pink salt
200g crème fraîche
100g double cream
100g cream cheese
150g extra mature cheddar cheese (shredded)
½ tsp xanthan gum (U.S. option HERE)
30g Parmigiano Reggiano (freshly grated)

Steps:

heat olive oil in a small pan, add lamb mince, breaking it up and stirring it, and sauté for a couple of minutes until it's changed colour.
incorporate all other ingredients, plus 50ml water, and simmer on very low heat, lid on, for 2 hours, stirring occasionally and adding a little more water if becoming too dry.
pre-heat oven to 200°C static.
top and tail aubergines, then cut 1cm slices (lengthways); score each slice diagonally with the tip of a sharp knife, place on a baking tray lined with non stick paper and sprinkle a little salt.
bake for 20 mins, then remove from oven and set aside.
while the aubergines bake, prepare the cheese sauce by putting crème fraîche, cream, cream cheese, shredded cheddar and xanthan gum in a small pan; whisk and heat until smooth, then set aside.
when all elements are ready to go, pre-heat oven to 175°C fan (195°C static).
line a baking dish with sliced aubergines, top with cheese sauce, then ragù; repeat (once or twice, depending on the size of your baking dish) and finish with the grated Parmigiano.
bake for 30 minutes until the crust is golden brown and caramelised.
rest for 10 minutes and serve.

Nutrition Facts : Serving 1 Calories

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