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    Home » Recipes » Low-Carb Keto Dinner Recipes

    Easy Low Carb Moussaka (Cheat's Cheese Sauce)

    Published: Apr 17, 2019· Modified: Nov 4, 2022· By Libby Jenkinson May contain affiliate links.

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    5-INGREDIENTS COOKBOOK STARTER PACK JUMP TO RECIPE
    Low-Carb Moussaka with Eggplant

    This is an easy version of low-carb moussaka.

    The only fiddly bit is frying up the eggplant (aubergine) slices and then assembling the moussaka, but this can be done while your oven is getting up to temperature.

    Low-Carb Moussaka with Eggplant

    Low-Carb Moussaka

    I have tried many versions of a béchamel sauce, and I must say that I love my cheat's version. Just throw all the ingredients in a measuring jug and whisk with a fork.

    The sauce is made with natural yogurt and feta. There's none of this melting butter, adding flour, cooking the flour, adding the warmed milk, simmering ...... blah, blah. blah. You can gather by now, that all my recipes are fast and simple.

    This low-carb moussaka is tasty and packed with vegetables, layered with mince, and topped off with the béchamel (cheese) sauce.

    You can also add other vegetables such as sliced zucchini. It may also be made a day or two before you need it. My low-carb moussaka is gluten-free, wheat free, primal and of course, low-carb.

    Various images of how to make low-carb moussaka with eggplant

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    Please rate this recipe.

    4.1 from 146 votes

    Low Carb Moussaka Recipe

    Low carb moussaka is a family favourite that is covered in a cheats cheese sauce.
    Servings: 6
    NET carbs: 8g
    Author: Libby Jenkinson
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Category: Dinner
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
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    Adjust servings: 6
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    Ingredients

    Lamb Mince Layer

    • 1 red onion
    • 2 cloves garlic minced
    • 800 g (1.8 lb) tinned/canned chopped tomatoes
    • 500 g (1.1 lb) ground/minced lamb
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground cloves
    • 1 teaspoon dried oregano
    • +/- salt and pepper to taste

    Eggplant Layer

    • Extra virgin olive oil
    • 2 or 3 eggplant/aubergine aubergines

    Bechamel Sauce

    • 300 ml (1 ¼ cups) natural unsweetened yoghurt unsweetened
    • 100 g (3.5 oz) feta crumbled
    • 3 egg yolks
    • +/- salt and pepper to taste

    Instructions

    Lamb

    • Set the oven to 180C/350F then start making the lamb layer.
    • Fry the diced onion in the olive oil. Add the garlic and cook until the onion is clear.
    • Add the lamb and continue to cook until all the meat is slightly browned.
    • Add the tomatoes and spices, then cook on a low heat for 15 minutes while you make the other layers.

    Eggplant/Aubergine

    • Slice the eggplants/aubergines into 1-2cm slices. Heat a generous amount of olive oil in a frying pan, and fry the slices until golden on both sides.
    • As the eggplant slices are fried, place them in a single layer on the bottom of the baking pan. Keep half the slices for another layer once we assemble the moussaka.

    Bechamel Sauce

    • In a measuring jug, put the yoghurt, crumbled feta and egg yolks. Whisk together with a fork.

    To Assemble The Moussaka

    • Place the lamb mixture onto the baking dish that already has half the eggplant slices lining the bottom.
    • Place the remaining eggplant slices, then pour the béchamel sauce over the entire dish.
    • Sprinkle with parmesan cheese if you like.
    • Bake at 180C/350F for 20 minutes.
    © Copyright Ditch The Carbs

    5-INGREDIENTS COOKBOOK

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    Nutrition Facts
    Low Carb Moussaka Recipe
    Amount per Serving
    NET carbs
     
    8
    g
    Total Carbohydrates
     
    8
    g
    3
    %
    Protein
     
    20.3
    g
    41
    %
    Fat
     
    16.2
    g
    25
    %
    % Daily Value*
    -
    Calories
    300
    * Percent Daily Values are based on a 2000 calorie diet.

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    Savory ingredients for moussaka
    eggplant prepped for low-carb moussaka

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    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

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    1. Sherri

      November 25, 2022 at 7:33 am

      5 stars
      I made this yesterday and it was very good. I used 1 can (14.5 oz) tomatoes with 1 tablespoon tomato paste + 1/2 cup dry red wine Cooked til fluids were gone. I also sliced a rutabaga thin and cooked in the microwave til softened and put that on bottom of pan in place of potatoes normally in moussaka. Delicious.

      Reply
      • Laurie

        December 15, 2022 at 6:12 pm

        5 stars
        I made this fabulous recipe for last year's Christmas Eve dinner. I have it all made but unassembled and would like to freeze it for this year. Is it okay to freeze it with the bechamel sauce on it?

        Reply
    2. Melissa

      April 09, 2020 at 11:39 am

      Another awesome way to make the sauce is to puree cauliflower (once cooked to soft) with a bit of cream and butter. Its amazing and creamy and makes the best sauce with cheese on top of this recipe....

      Reply
      • ML

        May 25, 2021 at 1:20 am

        5 stars
        I love this recipe as original and I have also made it subbing mushrooms for the eggplant, and shredded chicken for the lamb. I kept everything else the same and it came out phenomenal. I actually served it to guests. They loved it. Thank you for all of your creative, wonderful recipes and resources. I love this site.

        Reply
        • Libby Jenkinson

          May 25, 2021 at 2:32 pm

          Thank you so much ML, you have absolutely made my day. And I am so happy you love my recipes. My mission is simple, to make low-carb as easy, affordable and delicious for the whole family. 🙂

          Reply
      • Laurie Rollins

        December 18, 2021 at 7:04 am

        5 stars
        What size pan to serve six? Is it more like a 9x13 or a 10-in square?

        Reply
    3. Beatriz

      April 09, 2020 at 11:26 am

      Poor lamb! how can you eat this beautiful animal?

      Reply
      • Jody Hagedorn

        January 03, 2021 at 10:47 am

        U can use ground beef; I do

        Reply
      • ted

        July 13, 2022 at 12:14 am

        5 stars
        with my mouth..

        Reply
    4. Karen

      January 24, 2020 at 8:41 am

      4 stars
      2 questions:
      1. why feta
      2. what cut of lamb?

      Reply
      • ML

        May 25, 2021 at 1:22 am

        1) dish is of Greek origin
        2) mince means ground, so whatever ground lamb or meat you want to use.

        Reply
    5. Adriana Gutierrez

      April 21, 2019 at 7:05 am

      What size casserole dish do you recommend?

      Reply
      • Libby www.ditchthecarbs.com

        April 22, 2019 at 12:26 pm

        I think I used my 22cmx30cm (8.5x12 inch) dish.

        Reply
    6. Luhan wahbeh

      November 13, 2018 at 6:02 pm

      I’m on keto and I was sad that I couldn’t make this delicious sounding dish. Too many carbs,,,

      Reply
      • Libby www.ditchthecarbs.com

        November 13, 2018 at 9:57 pm

        Yes, I'm afraid this is a low-carb dish, not a keto one. Take a look at my recipe search for all my keto recipes 🙂

        Reply
      • Adriana Gutierrez

        April 21, 2019 at 7:03 am

        Seriously? You can’t fit a main course with 8 grams of carbs into your 20 gram keto allotment?

        Reply
        • Kiki

          June 13, 2019 at 7:54 pm

          ???

          Reply
        • Herbalchef

          August 27, 2021 at 5:27 am

          5 stars
          Seriously???? Of course you can! I do it all the time. Necpver ever go above 20 grams! This recipe is awesome. We are making it this Sunday as it’s going to be a stormy, rainy day a
          In Florida and we both enjoy cooking together. Thank you Libby!

          Reply
      • Justin

        April 21, 2021 at 3:40 am

        5 stars
        I’m on keto and regularly enjoy this dish. Once in a while won’t hurt at all

        Reply
    7. Sefi

      October 11, 2017 at 9:06 am

      Just tried the recipe. It is absolutely delicious. I stir fried my mince but I used 1 fresh tomsto and cut some red,yellow and green pepper in it. So the mince was dry. Didn't use your measurement though.Thanks will definitely be making it again.

      Reply
      • Jody Hagedorn

        January 03, 2021 at 10:50 am

        Real moussaka does Not have strongly flavored peppers, U seriously altered the character of the dish

        Reply
    8. Josh

      August 11, 2017 at 1:33 pm

      Overall, it was delicious. The tomatoes were a little heavy and ended up making the dish a little more watery than expected. I would make it again, but with less tomatoes and would recommend oven baking the eggplant first to save time and stove space.

      Reply
    9. Megan

      July 21, 2017 at 1:30 pm

      Could I use Greek yoghurt instead? And zucinni instead of eggplant?

      Reply
      • Libby www.ditchthecarbs.com

        July 21, 2017 at 4:52 pm

        yes, I'm sure they would work. Great ideas.

        Reply
    10. Mary

      May 24, 2017 at 11:44 am

      OMG, Libby! I usually make a moussaka recipe that was given to me by the mother of an old beau. Off the boat from Greece. This is better with half the work. My son raved and raved about the "bechamel." The entire family loved it. Easy enough for weeknight (I make it the day before), but special enough for guests.

      Reply
      • Libby www.ditchthecarbs.com

        May 26, 2017 at 11:24 am

        Wow Mary, this is a compliment indeed!!! Better and quicker than and authentic Greek home recipe - you've made my day 🙂

        Reply
    11. MR S

      February 09, 2017 at 10:39 am

      Don't know if it bevause I used sweetened natural yogurt. But it tasted horrible!

      Reply
      • Jody Hagedorn

        January 03, 2021 at 10:51 am

        That definitely would have screwed up the dish!

        Reply
    12. DANIELLE VILLARREAL

      November 18, 2016 at 9:02 am

      Hi Libby! I'm so excited to try this recipe for the 1st time. When you freeze it, do you cook it, then freeze it or do you assemble, freeze, defrost then cook?

      Reply
      • Libby www.ditchthecarbs.com

        November 18, 2016 at 11:59 am

        I would cook it after it has been cooked. Maybe even cut it into individual portions and freeze them in an airtight container.

        Reply
        • Debbie

          April 19, 2018 at 1:59 am

          Pardon what doe you mean cook it after it has been cooked? I would like freezing instructions please.

          Reply
          • Kdonnrn

            April 17, 2019 at 8:59 pm

            I think she means she freezes it after she cooks it.

            Reply
      • danielle Villarreal

        December 02, 2016 at 3:14 am

        Libby this dish is SOOOOOO delish!! I made it 2 nights in a row it was so good and all my dinner guests raved about it. Thanks for making me look like a master chef!

        Reply
        • Libby www.ditchthecarbs.com

          December 02, 2016 at 12:03 pm

          My pleasure 🙂 x

          Reply
    13. Joy

      October 13, 2016 at 8:44 am

      Absolutely love this recipe! I go heavy on the seasoning and also throw in a spoon of vinegar, a few drops of liquid stevia and a stock cube. That really adds to the depth of the dish.

      Also a very suitable dish if you have people over for dinner that are not on a low carb diet. Everybody seems to love it.

      Reply
    14. Amanda

      August 25, 2016 at 1:28 pm

      Hi there, I have done the break down of the recipe using various sites to work out calories etc and I cannot work it out as low as 300 cal, is there a certain site u use? All the site I have used work it out to approx 480cal

      Reply
      • Libby www.ditchthecarbs.com

        August 26, 2016 at 9:50 am

        I use cronometer.com I have found many others are too inaccurate because they have 'user added' values. All nutrition calculations will differ as there are so many variables, large or medium eggplants, brand of almond flour/meal, brand of dairy products all vary considerably. Mine are a guide only, and I don't actually count anything any more. If you need to be completely accurate, I always advise readers to calculate their own using their brands they have used.

        Reply
    15. Bill

      August 21, 2016 at 4:32 am

      Prepared and ready to go in the oven when wife and daughter get back from MIL's. Will let you know!

      Reply
    16. Jenny

      June 28, 2016 at 12:04 pm

      It's delicious but the nutritional info is plain wrong. I used fage 2% and about 5 tablespoons of olive oil and calculated 35g fat, 28g carbs and 25g protein.

      Reply
    17. Sev

      May 19, 2016 at 6:32 am

      This is a delicious recipe but it isn't really low-carb. Eggplants have sugars in them: 1 whole eggplant has 19 grams of sugar + 16 grams NET carbs.
      Tomatoes also have sugars.

      I used Fage 2% has my yogurt as it was one of the few under 10 grams of sugar per serving.
      According to MyFitnessPal, one serving of this recipe has 15 grams of sugar and 18 grams of NET carbs.

      It is really healthy and a delicious dish but if you are following a Keto diet, this might not be the dish for you.

      Reply
      • Libby www.ditchthecarbs.com

        May 19, 2016 at 10:56 am

        For all recipes, we are LOW carb not NO carb. Choose recipes that fit in wth your carb requirements.

        Reply
        • Yvonne van der Westhuizen

          February 21, 2017 at 12:00 am

          Well said Libby

          Reply
      • Panna

        July 10, 2016 at 3:52 am

        You can make a couple of modifications to reduce carbs, like using less tomato, or use a combination of raw tomatoes & paste. Instead of 2 eggplants, you can use 1 eggplant and 1 courgette which is lower in carbs (I'm Mediterranean and we use courgettes & eggplants for traditional mousakka). Also you can use quark cheese instead of yoghurt (3.7g of carbs per 100g of cheese). When I made this I used turkey mince to reduce fats.

        Reply
      • Dana

        July 25, 2016 at 10:11 pm

        Thanks for all the variations ! I'm on a keto diet.. I love this site .. You guys rock ?

        Reply
    18. Ambreen Ali

      April 30, 2016 at 3:54 am

      Hi Libby, I'm looking forward to trying your recipe. I'm in phase 1 of Atkins right now and had a craving for moussaka. Found your recipe in my search for low carb options for the bechamel sauce. I can't use yogurt in phase 1. Do you think sour cream would achieve similar results? Thanks again for the recipe idea!

      Reply
      • Libby www.ditchthecarbs.com

        May 02, 2016 at 11:05 am

        I'm sure sour cream would be fine, this is a firm family favourite in our house too 🙂

        Reply
      • Kay Henson

        May 06, 2016 at 8:21 pm

        I use full fat cottage cheese, grated cheese and 2 eggs. Beat it together and pour over.

        Reply
    19. jessica

      January 10, 2016 at 10:17 am

      My mother and i are of greek heritage, so we'll give this a try. it's different than our family recipe, but we'll see how it comes out. i'll let you know.

      Reply
    20. Sean

      December 30, 2015 at 1:20 pm

      Hi Libby - what a fantastic meal!!
      I'm wanting to double the protein per serve, would you suggest just doubling the minced meat would the easiest method? Or what creative genius can you come up with?

      Reply
      • Libby www.ditchthecarbs.com

        January 01, 2016 at 7:54 pm

        Creative genius huh? I like you already 😉 To increase the protein I would increase the meat as you suggest, and possibly top it off with more cheese also. I'm so glad you love it, this was one of the earliest meals I adapted to our new LCHF way of eating.

        Reply
    21. catherinewindels

      November 15, 2015 at 4:22 am

      Do you think this would work in a slowcooker?

      Reply
      • Libby www.ditchthecarbs.com

        November 15, 2015 at 7:14 am

        Possibly, I hadn't thought of that, what a great idea. Let me know how you get on.

        Reply
    22. Phil

      April 07, 2015 at 6:42 am

      Made this for the first time tonight after searching the web for new low carb ideas. It was absolutely delicious and very filling. Thanks for a great recipe!

      Reply
    23. Allen

      February 27, 2015 at 2:39 am

      Second time making this and it's vital to cook the eggplant well in the flying pan. I LOVE this dish!

      Reply
    24. beth

      February 05, 2015 at 3:25 am

      Hiya, great recipe! Can this be successfully frozen and reheated?

      Reply
      • Libby www.ditchthecarbs.com

        February 05, 2015 at 1:42 pm

        It can easily be frozen, just watch the cheese sauce doesn't split when defrosting.

        Reply
    25. Bronte

      January 22, 2015 at 12:14 am

      Made this tonight and it was fantastic.. Had to tweek it a bit as only had pork mince but just added more spices. Kids loved it to and the ever fussy husband had 3 servings!

      Reply
    26. Paddo

      January 07, 2015 at 3:10 am

      does anyone have a vegetarian version

      Reply
      • Libby www.ditchthecarbs.com

        January 12, 2015 at 4:41 pm

        You could try and replace the mince meat with more diced vegetables such as mushrooms, leeks, courgettes and a selection of nuts.

        Reply
      • Joan

        April 02, 2015 at 12:31 pm

        You can make it vegan, egg and dairy free by also replacing the yogurt/egg/cheese mixture with coconut yogurt. It sets beautifully.

        Reply
        • Libby www.ditchthecarbs.com

          April 05, 2015 at 7:24 am

          Hey thanks for that. I have quite a few vegetarians/vegans asking for advice so that is superb.

          Reply
    27. Ciru

      November 16, 2014 at 7:51 pm

      I have been making this moussaka once a week for the last two months and I cannot emphasize enough how much my family loves it......even my 4 year old. My in-laws loved it so much they asked for a copy of the recipe! 🙂
      I did make two changes though:
      1. I only use one can of tomatoes.
      2. I spray eggplant slices with olive oil and then broil them for 15 minutes on each side instead of frying. This way they are done much faster, involve less work and they don't consume nearly as much oil.
      I serve it either with steamed broccoli (add lemon juice, olive oil, salt and pepper) or a green salad with a vinaigrette.

      THANK YOU for making low carb so delicious.

      Reply
      • Libby www.ditchthecarbs.com

        November 24, 2014 at 9:38 am

        That's great to hear how much you love it and especially how you have adapted the recipe further. They are all great suggestions. I like the idea of broccoli with lemon too. Thanks. Libby.

        Reply
        • Annette

          May 23, 2016 at 12:00 pm

          I fry the eggplant/aubergine on the tray in the oven as well. Depending on how thick I cut the aubergine it's 5-10 mins a side. I do put oil on the slices, but it seems to work without the oil too (I sometimes run out of oil for the last slices). It might take a bit longer this way, but you've got your hands free to do other things like making the bechamel sauce. I think I got the idea from diet doctor, who recommends cooking aubergine this way in one of his recipes.

          Reply
      • Linda

        August 18, 2016 at 6:17 pm

        I bet grilling it with some olive or avocado oil on the stovetop would work well, like in a cast iron pan! I'm trying this soon.

        Reply
    28. Michaela Lowe

      August 13, 2014 at 5:01 am

      This was fantastic, It's definitely one dush I shall use again and again 🙂

      Reply

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