Keto Moussaka

January 13, 2015

I know from experience that any food I would feel like eating, it can be turned into a LCHF friendly dish. The same happened with the Greek moussaka, more than a year ago. We used to cook this casserole often, but with fried potato slices. Both a fat and a carb bomb, so it became prohibited when I started this lifestyle. At some point though, after spending a lot of time in the kitchen, I realised I can cook moussaka again, with almost no carbs at all.


  • 1 kg pork minced meat
  • 2 cups sliced zucchini, fried
  • one chopped onion
  • 2 tbsp tomato sauce
  • salt, pepper
  • 6 eggs
  • parmesan, feta cheese
  • some cherry yellow tomatoes

First, you have to cook the onion in a non-stick wok or other tall pot. Add the meat and cook it until it changes color. Spice the mix, then add the tomato sauce. Turn off the heat and add two eggs, while stirring well.

In a cooking pot (I used a ceramic one), put on the bottom slices of fried zucchini, until you cover it. Pour the meat mix on top of them, then cover with the rest of the zucchini. Slightly beat the last 4 eggs, pour them evenly over the casserole, then sprinkle parmesan and feta cheese. Decorate with cherry tomatoes halves, then put the pot in the oven, medium heat, for about an hour.

You can serve it with sour cream and pickles or a green leaf salad with vinegar dressing. Enjoy the awesomeness of this keto moussaka!

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