Low Carb Moussaka

Low carb moussaka is a family favourite that is covered in a cheats cheese sauce.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6
Total Carbs: 8g


Lamb Mince Layer

Eggplant Layer

Bechamel Sauce

  • 300 ml natural yoghurt unsweetened
  • 100 g feta crumbled
  • 3 egg yolks
  • salt/pepper to taste



  • 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.


  • 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 b├ęchamel sauce over the entire dish.
  • Sprinkle with parmesan cheese if you like.
  • Bake at 180C/350F for 20 minutes.
Calories: 300kcal | Carbohydrates: 8g | Protein: 20.3g | Fat: 16.2g