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Low carb Luscious Lemon Bars and Skinny Keto Pizza recipes make diets delightful

Try recipes from Keto Clarity, reprinted with permission from the publisher.
Victory Belt Publishing, Reprinted with Permission from the Publisher

If you think that the "D" in dieting stands for deprivation, it's time to wake up and smell the pizza...and lemon bars...and chocolate ice cream syrup. The recipes below are reprinted with permission from "Keto Clarity: Your Definitive Guide to the Benefits of a Low-Carb, High-Fat Diet."

About the book: Co-authors Jimmy Moore and Dr. Eric Westman have created the world's first comprehensive low carb diet compendium. From what and why nutritional ketosis is so important to the true facts on fat to menus and metabolism-boosting secrets, the book is a must-have for anyone who wants to try a low carb high fat (LCHF) for weight loss and health. They also co-authored "Cholesterol Clarity: What The HDL Is Wrong With My Numbers."

Ready to try some recipes from the book? Get cooking with the ones below. And find out more about "Keto Clarity: Your Definitive Guide to the Benefits of a Low-Carb, High-Fat Diet" by clicking here.

Luscious Lemon Bars

by Caitlin Weeks, co-author of "CarbSmart Grain-Free, Sugar-Free Living Cookbook: 50 Amazing Low-Carb & Gluten-Free Recipes For Your Healthy Ketogenic Lifestyle"


  • 2 cups full-fat coconut milk
  • ½ cup water
  • 1 heaping tablespoon grass-fed gelatin
  • 1 teaspoon stevia powder extract
  • 2 tablespoons lemon juice
  • 2 teaspoon lemon zest
  • 2 tablespoons chia seeds
  • 1 cup almond flour
  • ¼ teaspoon sea salt
  • ¼ cup coconut oil, melted
  • Butter or coconut oil, to grease the pan

Heat the coconut milk and water in a saucepan over medium heat. Add the gelatin and whisk until dissolved. Stir in the stevia, lemon juice, and lemon zest, remove from heat, and set aside.

In a coffee grinder, grind the chia seeds to a fine powder. In a medium bowl, mix the ground chia seeds, almond flour, sea salt, and melted coconut oil until well combined.

Grease an 8-by-8-inch glass baking dish and pour in the chia seed mixture, using your fingers to evenly spread it over the bottom of the dish. Pour the lemon gel- atin over the crust and refrigerate for 2 hours. Slice and serve.

Jimmy Moore’s Keto Chocolate Shell Topping

Yield: ¼ cup ◆ Prep time: 5 to 10 minutes


  • 1 teaspoon water
  • 1 tablespoon coconut oil
  • 3 ounces dark chocolate (at least 80% cacao)

In a microwavable bowl, combine the water, coconut oil, and dark chocolate. Microwave in several 15- to 20-second cycles until the almost all the chocolate is completely melt- ed, stirring well between cycles.

Continue stirring the runny chocolate until it is completely liquid and smooth. Immediately serve on top of anything cold.

Skinny Keto Pizza

by Bob Montgomery

Owner and operator of the Not So Fast! food truck in San Diego, California

Serves: 4 ◆ Prep time: 15 minutes ◆ Cook time: 45 minutes


  • ½ cup ground pork skins or rinds
  • ¾ cup ground chicken skins
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 4 large brown eggs
  • Butter or ghee, to grease the baking sheet
  • ½ cup marinara sauce, BBQ sauce, or other sauce
  • ½ cup raw milk Parmesan cheese

Preheat the oven to 335˚F.

In a medium bowl, combine the ground pork skins, ground chicken skins, Ital- ian seasoning, and garlic powder. In a separate large bowl, beat the eggs. Stir the dry ingredients into the eggs to form pizza dough. Flatten the dough by hand or roll it out to the desired size.

Grease a baking sheet with butter or ghee, spread the pizza dough on the sheet, and bake in the oven for 20 to 25 minutes, until the crust turns golden- brown and crispy. Remove from the oven and let rest for 5 minutes.

Spread the sauce over the crust and add your toppings of choice. Return to the oven and bake until the cheese is melt- ed, about 12 to 15 minutes. Devour.

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