Cheesy Creamy Low Carb Moussaka

I hope you all had a great Easter! Later this week I will upload a couple of recipes from this weekend. One of them is a delicious homemade, non alcoholic snaps that my husband made for me. But for now, for all of you who are done with Easter food, here’s a delicious Moussaka.

Low Carb Creamy and Cheesy Moussaka

Photo by Mind the Home

Low Carb Moussaka
  1. 3 shallots
  2. 350 g (12 oz) minced beef
  3. 2 x 400 g (14 oz) crushed tomatoes
  4. 3 tbsp tomato paste
  5. 3 tsp cinnamon
  6. 0,5 tsp cardamom
  7. 2,5 beef stock cubes
  8. 2 eggplants
  9. 2 dl (0,84 cups) cream
  10. 75 g (2,6 oz) grated cheese + 150 g (5,3 oz) grated cheese
  11. 40 g (1,4 oz) grated parmesan
  12. 1 small yolk
  1. Slice eggplant and put on an oven tray, drizzle olive oil and salt on top. Bake in oven 200 C hot air (392 F) 20 minutes. If you don't have hot air, add 25 C (77 F) to the number.
  2. Meanwhile, fry onions soft and add minced beef. Fry until meat is done.
  3. Add crushed tomatoes and tomato paste, stock cubes and spices. Let simmer 10 minutes.
  4. Meanwhile, let cream and 75 g cheese + 40 g parmesan melt together in a pan. Remove from stove and let cool a couple of minutes before real quick whip a yolk into it.
  5. Use a baking dish and lay one layer of eggplants in the bottom, top with half the amount of meatsauce, then the cream and cheese-mixture, a new layer of eggplants and meatsauce and in the end, top it with 150 g grated cheese. Bake 25 minutes in oven 180 C (356 F) hot air.
  1. I serve with a salad and a yoghurt- and garlic dressing!
Mind the Home
Creamy, cheesy Low Carb Moussaka LCHF

Photo by Mind the Home

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Mind the Home

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