Harlan Kilstein’s Keto Raw Zucchini Lasagna

Harlan Kilstein’s Vegan Keto Lasagna


This is Chef Christopher Slawson. He owns and operates the finest vegan restaurant in the world – Christopher’s Kitchen.

Christopher’s Kitchen is made with the freshest vegetables and spices. While not all of the foods are Keto approved, there are plenty of selections on the menu.

He has a wonderful caring staff that will take care of your any need.

Want that mango taken out of your salad, not a problem. Want olive oil and lemon instead of a dressing, they make it happen.

They will honor any request. Don’t miss the raw zucchini lasagna. It’s perfection.

This recipe is in salute to Chef Christopher and his amazing lasagna.

This is the perfect keto recipe. The macadamia provide high fat but are low in carbs. The pili nuts are super high in fat and so high in fiber that they are zero net carbs.

You have fats in all the oils used.

Finally you top each portion with brain octane oil to build ketones!

What could be better?

The fact that it’s delicious makes it even better.

Harlan Kilstein’s Keto Lasagna


This recipe is divided into two parts. Prep and assembly.

This is served raw. It is very filling (and delicious).

Macadamia Cheese

2 cups raw macadamia nuts

3-4 tablespoons of lemon juice

1 teaspoon of Himalayan salt

pinch of garlic powder

pinch of white pepper

(optional) 1/2-1 teaspoon of stevia.

Soak the raw macadamia nuts in 4 cups of water for at least 7 hours. You can let them soak overnight.

Drain the nuts and rinse them off with warm water.

Put all ingredients in blender or food processor.

Add 1 cup of water and pulse on and off.

You want it to have the consistency of cream cheese.

Add a bit more water / lemon juice as needed.

Store in refrigerator.

Pili Nut Pesto

2 cups of fresh basil leaves

2 whole garlic cloves

3/4 cup pili nuts

1/2 cup of extra virgin olive oil

1 teaspoon of lemon juice

1/4 teaspoon of Himalayan salt

pinch of black pepper

Tomato Oregano Sauce

4 large raw tomatoes (crush in food processor but do not liquify)

1 tablespoon of oregano (fresh if you can get it)

1 tablespoon of apple cider vinegar

1 teaspoon of Himalayan salt

1 teaspoon black pepper

Zucchini Noodles

Using your mandolin cut thin even strips of zucchini

Remember this is about the presentation as well.

No don’t cook them and kill all the enzymes.

Sliced Homegrown Tomatoes

This will make at least 12 servings.




Step Two: Assembly

These are assembled for individual layers not in a pan.

Take 1 or 2 strips of zucchini

Top with some macadamia cheese

Add some pili pesto

Add some tomato sauce

Add a whole slice of homegrown tomatoes

Repeat for 2 more layers

Top with brain octane oil

Take a photo and post it in our Facebook group

Acknowledge round of applause when you serve it.





You’ll want a mandolin to make thin slices of zucchini that are even.

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