Keto Raw Zucchini 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.

In the heart of a vibrant, health-conscious community nestled along the California coast, where the farmers’ markets burst with the freshest local produce and the air is tinged with sea salt, there lived a culinary innovator named Sophia. Sophia, a chef with a passion for raw foods and a deep commitment to the ketogenic lifestyle, sought to create a dish that would celebrate the bounty of her local environment while offering a nod to Italian culinary tradition. Thus, she embarked on the journey to craft the Keto Raw Zucchini Lasagna, a dish that would soon become a staple at her popular farm-to-table restaurant.

Sophia’s creation began with the macadamia cheese, a rich and creamy substitute for traditional ricotta. She blended raw macadamia nuts with lemon juice, Himalayan salt, a pinch of garlic powder, and white pepper, achieving a texture and flavor that rivaled the dairy-based original. This cheese was not only a testament to Sophia’s commitment to raw, keto-friendly ingredients but also to her innovative approach to cooking.

Next, she prepared the pili nut pesto, utilizing basil leaves plucked from her own garden and combining them with whole garlic cloves, pili nuts, olive oil, and a touch of lemon juice for brightness. The pesto was a vibrant green elixir that promised to bring a lush depth of flavor to the lasagna layers.

For the tomato oregano sauce, Sophia chose ripe tomatoes from the morning market, pulsing them in a food processor with fresh oregano, apple cider vinegar, Himalayan salt, and black pepper. The sauce was a celebration of simplicity, letting the natural sweetness of the tomatoes shine through, enhanced by the herbaceous notes of the oregano.

The assembly of the Keto Raw Zucchini Lasagna was an act of artistry. Sophia used thinly sliced zucchini as the noodles, layering them with the macadamia cheese, pili nut pesto, and tomato oregano sauce. Each layer was a homage to the ingredients’ raw beauty and the care with which they were prepared.

Upon serving the Keto Raw Zucchini Lasagna at her restaurant, Sophia was met with acclaim. Guests marveled at the dish’s complexity of flavors and the way it honored both the ketogenic diet and the raw food movement. It was more than just a meal; it was a culinary experience that bridged the gap between healthful eating and gourmet dining.

Through her Keto Raw Zucchini Lasagna, Sophia not only delighted the palates of her patrons but also contributed to the narrative of modern cuisine, proving that with creativity and respect for ingredients, one can craft dishes that are both nourishing and indulgent.


Harlan Kilstein’s Keto Raw Zucchini Lasagna

Course: Main Course
Cuisine: American
Servings: 12
Calories: 299 kcal


Macadamia Cheese

Pili Nut Pesto

  • 2 cups basil leaves
  • 2 garlic cloves whole
  • 3/4 cup pili nuts
  • 1/2 cup olive oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon Himalayan salt
  • pinch black pepper

Tomato Oregano Sauce

  • 4 tomatoes crush in food processor but do not liquify
  • 1 Tbsp oregano fresh if you can get it
  • 1 Tbsp vinegar apple cider
  • 1 teaspoon Himalayan salt
  • 1 teaspoon black pepper


  1. Soak the raw macadamia nuts in 4 cups of water for at least 7 hours. You can let them soak overnight.
  2. Drain the nuts and rinse them off with warm water.
  3. Put all ingredients in blender or food processor.
  4. Add 1 cup of water and pulse on and off.
  5. You want it to have the consistency of cream cheese.
  6. Add a bit more water / lemon juice as needed.
  7. Store in refrigerator.
  8. Zucchini Noodles
  9. Using your mandolin cut thin even strips of zucchini
  10. Remember this is about the presentation as well.
  11. No don’t cook them and kill all the enzymes.
  12. Sliced Homegrown Tomatoes
  13. This will make at least 12 servings.

Recipe Notes

This recipe is divided into two parts. Prep and assembly. This is served raw. It is very filling (and delicious).

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

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