Carnivore Moussaka

Indulge in our decadent Carnivore Moussaka recipe. This grain-free, zero-carb twist on the Greek classic features layers of savory meat and a rich, creamy cheese sauce. Perfect for a satisfying keto or carnivore diet meal.

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Cuisine: Carnivore, Keto, Greek-Inspired
Diet: Gluten-Free, Grain-Free, Sugar-Free, Low-Carb

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A Meat-Lover’s Dream

Traditional Moussaka is a beloved Mediterranean dish, typically featuring eggplant, potatoes, and a béchamel sauce—ingredients that are off-limits on a strict carnivore or keto diet. Our Carnivore Moussaka reimagines this comfort food classic into a stunning, flavorful casserole that celebrates meat and cheese in all their glory. By using simple, animal-based ingredients, we create layers of savory ground beef, a creamy “faux-samel” cheese sauce, and a golden, bubbly top that is incredibly satisfying. This recipe is surprisingly simple to make and is guaranteed to become a family favorite for those on a low-carb lifestyle.

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Equipment

• 9×13 inch (23×33 cm) baking dish

• Large skillet

• Medium saucepan

• Mixing bowls

• Whisk

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Ingredients

For the Meat Layer:

• 2 lbs (900g) ground beef (80/20 blend is ideal for fat and flavor)

• 1 large onion, finely diced (optional for a strict carnivore diet)

• 2 cloves garlic, minced (optional)

• 2 tbsp tallow, lard, or butter

• 1 tsp sea salt

• 1/2 tsp black pepper (optional)

• 1 tsp dried oregano

• 1/2 tsp ground cinnamon (highly recommended for authentic flavor)

• 1/4 cup beef bone broth or water

For the “Faux-Samel” Cheese Sauce:

• 4 cups (16 oz / 450g) shredded mozzarella cheese

• 8 oz (225g) full-fat cream cheese, softened

• 3/4 cup heavy whipping cream

• 3 large egg yolks

• 1/2 cup (2 oz / 55g) grated Parmesan cheese

• 1/4 tsp ground nutmeg

• Salt and pepper to taste

For Assembly:

• 2 large eggs, beaten (to act as a binder for the meat layer)

• Extra Parmesan cheese for sprinkling on top

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Instructions

1. Prepare the Meat Sauce

• Preheat your oven to 375°F (190°C).

• In a large skillet over medium-high heat, melt the tallow (or butter). If using, add the diced onion and sauté for 4-5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

• Add the ground beef to the skillet, breaking it up with a spoon. Cook until fully browned, about 8-10 minutes.

• Drain off excess fat if desired (though it adds great flavor), then stir in the salt, pepper, oregano, cinnamon, and bone broth. Reduce heat to low and let it simmer for 5-7 minutes, allowing the flavors to meld. Remove from heat and let it cool slightly.

2. Create the Creamy Cheese Sauce

• While the meat is cooling, prepare the sauce. In a medium saucepan over low heat, combine the cream cheese and heavy cream. Warm gently, whisking continuously until the cream cheese is fully melted and the mixture is smooth. Do not let it boil.

• Remove the saucepan from the heat. Temper the egg yolks: slowly whisk a few tablespoons of the warm cream mixture into the egg yolks in a separate bowl. Then, slowly whisk the egg yolk mixture back into the main saucepan. This prevents the eggs from scrambling.

• Whisk in the shredded mozzarella and grated Parmesan until the cheese is melted and the sauce is thick and smooth. Season with nutmeg, salt, and pepper. Set aside.

3. Assemble the Moussaka

• Once the meat mixture has cooled for a few minutes (so it doesn’t cook the eggs), stir the 2 beaten eggs into the meat. This will help the layer set and hold together when sliced.

• Transfer the entire meat mixture into your 9×13 inch baking dish. Press it down firmly and evenly with the back of a spoon to create a solid base layer.

4. Bake to Perfection

• Carefully pour the prepared cheese sauce over the meat layer. Use a spatula to spread it evenly, ensuring it reaches all the edges.

• Sprinkle a little extra Parmesan cheese over the top for a beautiful golden crust.

• Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the edges are bubbly.

• For an even crispier top, you can broil for the final 2-3 minutes, but watch it carefully to prevent burning.

5. Rest and Serve

• This step is crucial: Remove the moussaka from the oven and let it rest on a wire rack for at least 20-25 minutes. This allows the layers to set firmly, making it much easier to cut into clean squares.

• Serve warm. Enjoy the rich, meaty, and cheesy goodness!

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Notes & Tips

• Optional Add-Ins: For a ketovore version, a layer of thinly sliced, pre-browned eggplant or zucchini can be added between the meat and the cheese sauce.

• Meat Variations: Ground lamb is a traditional and delicious substitute for beef and highly recommended for an authentic flavor.

• Make-Ahead: You can prepare the meat layer and the cheese sauce ahead of time. Store them separately in the refrigerator for up to 2 days. Assemble and bake when ready.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.

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Nutrition Information (Approximate per serving)

• Calories: 785 kcal

• Total Fat: 62g

• Saturated Fat: 33g

• Cholesterol: 325mg

• Sodium: 1050mg

• Total Carbohydrates: 4g

• Dietary Fiber: 0g

• Net Carbs: 4g (Note: If omitting onion and garlic, net carbs will be <1g)

• Protein: 52g

Nutritional information is an estimate and will vary based on specific ingredients used and any optional additions.