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Beef liver pate is a classic appetizer for any time of the year. For many nose-to-tail eating is uncharted territory. However, this is one of my easy keto recipes you don’t want to miss!
Or maybe chicken liver is more your style? If so, try this alcohol-free Chicken Liver Pate Recipe (with Carnivore diet option).
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!
2tablespoonsheavy whipping creamoptional, preferably raw
Instructions
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.
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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Meet Jessica Haggard
Jessica Haggard is the creator of Primal Edge Health, where she shares simple, nourishing low-carb, keto and carnivore diet recipes.
Would it ruin the recipe if I added a couple more tbsp of fat or doubled it? I’ve never made this before, but I plan to use duck fat because I also plan to be dairy free for a while to see what that’s like.
I have been dairy free for over 2 years except butter. If you wish to eliminate the milk solids in butter use ghee…it is butter with the milk solids removed.
Omg! I just made the liver pate and its amazing!! Thank you so much for a simple, healthy liver pate. Been trying to find a good one without oils and sugar , extremely hard these days.
Decided to make my own, bought a few books from you and so far, very happy “carnivorish” customer. ???
WONDERFUL! Thank you so much for sharing this feedback with me! We have lots of carnivore-friendly recipes to try and material to learn from so I hope we enjoy a friendship together 🙂
I loved your recipe. It was so simple. It has given me ideas for a lot of different pates. One thing I did was made some unflavored gelatin added black peppercorns on top of my pate ramekins and Herbs de Provence to the others then covered the pate and herbs with the gelatin to preserve them to keep a little longer than 3 days. I guess you can always freeze them too but this would give it a bit more refinement.
Soaking the liver in milk before cooking gives it a more mild flavor. Some people soak in a saltwater brine before pan-frying for this same reason. You may or may not want to do this for sauteeing whole liver. I never soak ground liver.
I have a terrible history with liver, I’ve tried it twice in my life, and both times had me running for the trash and dry heaving. However, I am on a carnivore diet and I need to get organ meats in, so I decided to give this recipe a go. It was extremely easy to make, it looked good, it smelled good. I tasted it, and I have to say that the initial flavor actually isn’t bad. It’s definitely eatable. The problem is the back end flavor, that aftertaste? It’s still very irony.
What I’ll probably end up doing is slathering this on a good steak, to try to mask even more of that aftertaste. Overall, four stars because it’s liver and it’s actually edible for me. Not perfect though because that aftertaste is still going to get me. Although, I would be amazed if I could find a recipe that took that away.
Thanks for sharing this though! I’m just super happy to find a liver recipe that I can actually tolerate.
Wow, Denise! My congratulations for continuing to try recipes even when you think you won’t like them. I admire your dedication. Let me suggest these other ways of eating liver on a carnivore diet. They tend to be milder than pate. I particularly enjoy the meat muffins listed in the “hidden liver” section 🙂
Hi. Just an FYI, I saw someone had asked about freezing pate and I have. I made single servings with a small ice cream baller, put them on a tray in the freezer, once frozen, I wrapped each one in plastic wrap then put them in a freezer bag. Just take one out to thaw in the refrigerator or on the counter.
Appreciate you being so complete with your’ nutrition listing’, but where is the ‘serving size’, or am I missing it. ie… 170 calories for ? serving size… one ounce, two Tbs, etc. Thanks.
Hello. I didn’t see in the recipe how long this will keep in the fridge or whether it can be frozen… is there a suggestion on that? ( I could have missed it)
The pate will be fine for 5 days or so, always give a smell check to be sure 😉 I’ve never frozen (it since it always goes fast!) but don’t see why one couldn’t. Should be fine there.
I triple the recipe bc my packages of liver come in about 1.5 lbs, so I freeze the other 2 thirds in separate balls wrapped tight in plastic, but we go through that in less than a month, 1 third a week, so not sure how long it could go. But certainly a couple weeks.
Great way to break into nose to tail eating. I recently had whole hogs head I wanted to make into head cheese. I decided to add the beef liver and pig & beef kidneys as well as a bunch of chicken livers I had in the freezer. After cooking it all & picking the bones out I ran everything through the finest grinder plate I had along with bunch of fresh parsley & time from the back yard plus salt pepper & coriander. Then I mixed in some of the hogs head broth & poured it all into loaf pans. After it set I cut it into about 12 one pound blocks & vacuum sealed & froze it. It’s a bit coarser than what you make but I think I’m gonna go the extra step in the food processor next time. THInking about putting next years hogs head in the smoker for a few hours before rendering too. I’ve been going through about a pound a week now. Finding all kinds of great stuff to put it with. All on its own doesn’t suck either
Would it ruin the recipe if I added a couple more tbsp of fat or doubled it? I’ve never made this before, but I plan to use duck fat because I also plan to be dairy free for a while to see what that’s like.
No harm in adding more fat, although there is already a high amount in this recipe. I also have a dairy-free pate recipe if you would like to try it instead: https://www.primaledgehealth.com/dairy-free-liver-pate-ox-liver/
I have been dairy free for over 2 years except butter. If you wish to eliminate the milk solids in butter use ghee…it is butter with the milk solids removed.
Great tip Debbie! Ghee is a great alternative to butter. Thanks for sharing!
Omg! I just made the liver pate and its amazing!! Thank you so much for a simple, healthy liver pate. Been trying to find a good one without oils and sugar , extremely hard these days.
Decided to make my own, bought a few books from you and so far, very happy “carnivorish” customer. ???
WONDERFUL! Thank you so much for sharing this feedback with me! We have lots of carnivore-friendly recipes to try and material to learn from so I hope we enjoy a friendship together 🙂
I loved your recipe. It was so simple. It has given me ideas for a lot of different pates. One thing I did was made some unflavored gelatin added black peppercorns on top of my pate ramekins and Herbs de Provence to the others then covered the pate and herbs with the gelatin to preserve them to keep a little longer than 3 days. I guess you can always freeze them too but this would give it a bit more refinement.
How gourmet! I love the idea of preserving them in gelatin. I can’t wait to try that too! Thanks so much for sharing the idea.
I have a dairy allergy and subsituted 4 tbsp of coconut oil instead of both the butter and cream. It was still very delicious. Thanks and Cheers!
Great swap! Thanks for sharing your idea. Duck fat is also a delicious dairy-free substitute.
Very easy to make and delicious.
Thanks for the feedback Lester! I’m glad this was a hit!
I heard that you have to soak liver in milk before you cook,is this true
Soaking the liver in milk before cooking gives it a more mild flavor. Some people soak in a saltwater brine before pan-frying for this same reason. You may or may not want to do this for sauteeing whole liver. I never soak ground liver.
I have a terrible history with liver, I’ve tried it twice in my life, and both times had me running for the trash and dry heaving. However, I am on a carnivore diet and I need to get organ meats in, so I decided to give this recipe a go. It was extremely easy to make, it looked good, it smelled good. I tasted it, and I have to say that the initial flavor actually isn’t bad. It’s definitely eatable. The problem is the back end flavor, that aftertaste? It’s still very irony.
What I’ll probably end up doing is slathering this on a good steak, to try to mask even more of that aftertaste. Overall, four stars because it’s liver and it’s actually edible for me. Not perfect though because that aftertaste is still going to get me. Although, I would be amazed if I could find a recipe that took that away.
Thanks for sharing this though! I’m just super happy to find a liver recipe that I can actually tolerate.
Wow, Denise! My congratulations for continuing to try recipes even when you think you won’t like them. I admire your dedication. Let me suggest these other ways of eating liver on a carnivore diet. They tend to be milder than pate. I particularly enjoy the meat muffins listed in the “hidden liver” section 🙂
Hi. Just an FYI, I saw someone had asked about freezing pate and I have. I made single servings with a small ice cream baller, put them on a tray in the freezer, once frozen, I wrapped each one in plastic wrap then put them in a freezer bag. Just take one out to thaw in the refrigerator or on the counter.
Great tip! I love the idea of using an ice cream baller to make individual portions.
Appreciate you being so complete with your’ nutrition listing’, but where is the ‘serving size’, or am I missing it. ie… 170 calories for ? serving size… one ounce, two Tbs, etc. Thanks.
Serving size is noted in the brown box of the recipe header. The pate serves 6.
Hello. I didn’t see in the recipe how long this will keep in the fridge or whether it can be frozen… is there a suggestion on that? ( I could have missed it)
The pate will be fine for 5 days or so, always give a smell check to be sure 😉 I’ve never frozen (it since it always goes fast!) but don’t see why one couldn’t. Should be fine there.
I freeze all the time…always good
Great! I’m so glad to hear this! Freezing is a great way to save leftovers and not get overwhelmed with having to eat all the pate at once.
I triple the recipe bc my packages of liver come in about 1.5 lbs, so I freeze the other 2 thirds in separate balls wrapped tight in plastic, but we go through that in less than a month, 1 third a week, so not sure how long it could go. But certainly a couple weeks.
Awesome tip about freezing! I’m glad you are all enjoying it so much!
Great way to break into nose to tail eating. I recently had whole hogs head I wanted to make into head cheese. I decided to add the beef liver and pig & beef kidneys as well as a bunch of chicken livers I had in the freezer. After cooking it all & picking the bones out I ran everything through the finest grinder plate I had along with bunch of fresh parsley & time from the back yard plus salt pepper & coriander. Then I mixed in some of the hogs head broth & poured it all into loaf pans. After it set I cut it into about 12 one pound blocks & vacuum sealed & froze it. It’s a bit coarser than what you make but I think I’m gonna go the extra step in the food processor next time. THInking about putting next years hogs head in the smoker for a few hours before rendering too. I’ve been going through about a pound a week now. Finding all kinds of great stuff to put it with. All on its own doesn’t suck either
Head cheese is such a cool thing! Thank you for sharing your recipe here, I hope others come along and make it too!
What can I substitute for the butter or ghee? I can’t have any dairy
Duck fat or lard would be great. Tallow may also work but I haven’t tried it
Jessica! Thank you for this recipe. I have been looking for a low carb Patè for months but to no avail. thanks for creating one!
My pleasure sweet Barbara! Enjoy xx
Butter “divided” = Ghee?
Divided refers to using 3 tbsp to cook the liver in and then adding the second 3 tbsp when you blend the pate up. You could also use ghee.
How many calories per serving?
183 calories
What a great recipe. We often end up strining the chunky bits by pushing it thru a metal siv. Next time I’ll try trimming first. Thanks.