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!
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!
Because they are still relatively underappreciated, you can usually find them at quite affordable prices (sometimes free!).
There are many options that add variety to your diet.
I am overjoyed to see how many more people embrace the benefits of organ meats now than I did back in 2013 when we started promoting it publicly.
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!
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.
If you prefer cooking without dairy, try this Dairy Free Ox Liver Pate recipe instead.
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!
FOLLOW PRIMAL EDGE HEALTH on INSTAGRAM, PINTEREST and FACEBOOK for more easy keto carnivore recipes and info!
Classic Beef Liver Pate
Equipment
- Food processor
Ingredients
- 1/2 pound beef liver
- 6 tablespoons butter divided
- 2 cloves garlic finely minced
- 2 teaspoons dried thyme
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tablespoons heavy whipping cream optional, 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.
Nutrition & Macros
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.
Hi,
When cooking the liver, can I cook slices (slabs) of it instead of cutting into strips and then cooking?
Is the concept just to make sure it is fully cooked?
Hi KE, You can absolutely cut slices! Cook the liver to your liking and then blend it up. You got it!
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 🙂