Classic Beef Liver Pate

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Beef liver pate is a classic appetizer for any time of the year, especially during the holidays! This is a creamy, delicious, nutrient-dense treat you can serve with your favorite bread or vegetable sticks.

I highly recommend beginning your organ meats journey with liver. My A to Z Guide to Liver Pate on Keto and Carnivore Diets covers all the ins and outs of pate making so you can make some today!

Benefits of Eating Organ Meats

Organs are highly concentrated sources of nutrition. For example, the health benefits of liver are almost off the charts!

Since these foods are relatively underappreciated, they remain priced affordably even as other food costs rise.

Many butcher shops are now stocking organ meats. Online shops are also responding to the rising demand for organs.

Learn where to buy liver near you!

I am overjoyed when people embrace the benefits of organ meats. The benefits are worth the effort it takes to get to know them in your kitchen.

How to Serve a Classic Beef Liver Pate

Like any good dip or pate, you need some dip-ables!

If you follow a keto diet, choose your favorite low-carb veggie stick or cracker. If you do well with carbs, break out the sourdough French bread!

Here are some ideas to get you started.

Serve pate with:

  • Just a spoon (my personal favorite)
  • Crispy bacon slices
  • Fresh slices of cucumber
  • Celery sticks (assuming no oxalate sensitivity)
  • Baked vegetable chips
  • Grilled vegetables
  • Other quick and easy low carb, keto snacks

Liver pate is one of my go-to keto appetizers for a crowd.

Try this Dairy Free Ox Liver Pate if you prefer cooking without dairy.

Or maybe chicken liver is more your style? If so, try this alcohol-free Chicken Liver Pate Recipe (with Carnivore diet option).

Two jars filled with a mixture of chocolate and thyme combined with classic beef liver pate.

Fiber Free aka “Carnivore”

You might do well with keto carnivore recipes but some folks find they prefer a fiber-free Carnivore Diet. If you are interested in zero-carb carnivore diet recipes, follow the same directions below but omit the garlic, thyme, and pepper.

Serve a la louche (by the spoon), with bacon as a dipper, or on the side of your meat.

If you’re looking for more delicious zero-fiber recipes, you’ll find over 100 recipes made from just the essentials: animal protein and fats in my Carnivore Cookbook!

Two jars filled with classic beef liver pate.

Classic Beef Liver Pate

Jessica Haggard
A smooth and creamy beef liver pate for organ meat beginners and connoisseurs alike. Serve as an appetizer or on the side of your next meal.
4.53 from 169 votes
Prep Time 10 minutes
Cook Time 10 minutes
Chill time 4 hours
Total Time 4 hours 20 minutes
Course Appetizers
Cuisine Traditional
Servings 6 servings
Calories 170 kcal


  • Food processor



  • Melt 3 tablespoons of the butter in a skillet. Add finely minced garlic and cook on medium-high until translucent, 3-4 minutes.
  • Meanwhile, trim the connective tissue off of the liver and slice to thin strips. Add beef liver to pan, increase to high heat. Sprinkle with thyme, salt, and pepper. Sear liver for 60 seconds on each side.
  • Remove liver from heat and let cool, about 5 minutes. Transfer to a food processor or blender and puree until smooth. While blending/pureeing, add the remaining butter and cream (if using). Add more salt and pepper to taste, if desired.
  • Once the mixture is completely smooth, remove from blender and put in ramekins or a glass container and cover tightly. Chill in the fridge for at least 4 hours or overnight (preferred) to harden and let flavors meld.
  • Serve with cucumber, celery, bacon or just a spoon.

Nutrition & Macros

Calories: 170kcalCarbohydrates: 2gProtein: 8gFat: 15gSaturated Fat: 9gSodium: 322mgFiber: 1gNet Carbohydrates: 1g

To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.

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63 thoughts on “Classic Beef Liver Pate”

  1. Hi, It says 3 tablespoons of butter and 6 tablespoons of butter in the instructions. Which one is the correct amount? Thank you.

    • Hello, Jessica. I’ve since updated the recipe card so it’s more clear! The 6 tablespoons is our total amount it is divided in two steps. I hope this helps you!

  2. 4 stars
    Hi. I’m curious as to why you don’t suggest soaking the liver in milk for 30-60 minutes to reduce bitterness. That seems to be the recommended method.

    • Thanks for the comment, Gregory. You certainly could do that step, but with this recipe, we have found it isn’t necessary with the result.

  3. 5 stars
    I tried making this one because I’m so curious about what it tastes like. After making it, I then served it with some bacon slices and lettuce. I’m amazed as tastes great! I love the flavor and the combination of these three! Thanks for your recipe! 🙂

  4. 5 stars
    This pate was surprisingly delightful! Rich, smooth, and perfectly seasoned. I was a bit adventurous and added a touch of rosemary, and it paired wonderfully with the other herbs.

  5. 5 stars
    I appreciated the strong and unique flavor of this classic beef liver pate! I had some leftovers and I stored them just as you suggested. Great recipe!

  6. 5 stars
    Due to a beef allergy, I don’t cook with it much — especially organ meat. However, my Dad was just here for a visit and he really loves pate so I decided to give your recipe a try just for him. He was blown away by the flavors—the garlic, thyme, and butter melded together perfectly. Nice!

  7. 5 stars
    I made this pate for a fancy dinner party, and it was a showstopper. The texture was perfect, and the combination of liver, brandy, and herbs created a luxurious appetizer.

  8. 5 stars
    Great recipe! I doubled it and used homemade almond milk instead of cream (since I had none on hand.) I froze in small single serving silicone trays for future use.

    • Hi Francie, Yes! You can freeze pate. Store it in an airtight freezer bag for up to 3 months. Some people like to freeze the pate in ice cube trays and then defrost small portions at a time.


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