Keto Moussaka

I looked for a few recipes for keto moussaka, but they all contained onions and / or tomatoes and some even a white sauce with flour in it. Wrong, people. So I came up with my own.

Ingredients (serves 4):
For the meaty bit…
– 500g lamb mince, 20% fat
– 2 medium sized aubergines
– half a courgette, grated
– tbs veg bouillon (about 4g carbs in this)
– 4 cloves garlic, mashed
– 2 tbs olive oil
– tsp cinnamon
– tbs dried mint
– tbs dried parsley
– 20ml water
– salt and pepper

For the topping…
– 80g cheddar cheese, grated
– quarter of a cauliflower
– 30g full fat cream cheese
– 20ml water
– an egg

Cut the aubergine into 3 cm cubes, skin on. Sprinkle with about a tsp of salt. Leave for about an hour with a weight on it (a Delia top tip) then squeeze it with your hands to get some more moisture out. Then, put a tbs of olive oil on it and roast for about 30 mins on a high heat.

While the aubergine is roasting, fry the lamb in a pan with the garlic until it’s browned. Then reduce the heat and add the bouillon, grated courgette, mint, parsley, cinnamon, salt and pepper. Add the water if it’s looking a bit dry. Simmer for 20 minutes.

While the meat is simmering, chop the cauliflower into 2 cm squares (not that it really matters) and boil for 7 minutes until soft. Strain it and put into a straight sided container, I used a protein shake bottle but probably shouldn’t have. Add the cream cheese, about 50g of the cheddar cheese and the egg. Using a hand held blender, blend until it’s smooth. If very thick, add the water. It should be about double cream consistency.

When that’s done, remove the aubergine from the oven and add to the meat mix. Put into an oven dish, spread out and then put the cauliflower sauce on top. Sprinkle with the remainder of the cheddar. Into the oven for 30 mins at 180C and it’s done.

It took a while, but it was worth it.

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1 Response

  1. Mrs Dicky says:

    Mrs Dicky enjoyed her moussaka. Thank you 🙂

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