easy dairy free liver pate keto recipe
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Dairy Free Liver Pate with Ox Liver

This dairy free liver pate with ox liver recipe is an amazing side dish sure to wow dinner guests as well as your own taste buds! Make it in 15 minutes, then chill until you’re ready to serve. Liver pate is an elegant way to boost your nutrition without dairy on a keto, carnivore, paleo, or any healthy diet.

Organ meats provide many health benefits and are very affordable foods. Liver pate is just one way to cook organ meat recipes that are worth eating!

Dairy Free Liver Pate is a great recipe for beginners. In fact, I highly recommend liver pate for keto and carnivore diets!

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Ox liver vs beef liver; What about veal vs calf liver?

There are subtle differences between ox, beef, veal, and calf liver. In general, they may be substituted one for the other in equal portions.

You can substitute any liver in this Dairy Free Liver Pate Recipe.

Ox liver is specific to a male Bos Taurus while beef liver could be either male or female.

The term “ox” refers to a sterilized male adult cow used as a draft or riding animal. The term “beef” is generically applied to cow meat but doesn’t give any indication of age, sex, or quality.

Veal and calf liver are more tender and mildly flavored that a mature beef or ox liver. These could both technically fall under the category of “beef” but are usually noted as “veal” since the flavor and texture are distinct.

“Calf” is the term for all cattle offspring still in the lactation period and not yet sexually mature. Usually, 10 months and younger, male and female cows can both be referred to as a calf.

“Veal” only applies to young males still in the lactation period and not yet sexually mature.

When shopping, I recommend following my Guide on How and Where to Buy Liver.

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Health Benefits of Liver Pate

Liver is known to be one of the most nutrient-dense foods on the planet. The health benefits of liver are undeniable.

Meat and liver are easy to digest and fully bioavailable, meaning we get all the nutrients the food contains. 

Certain foods may look good on paper but once inside our bodies, there’s more to the story. You don’t have to worry about this with meat; meat is easily digested and assimilated.

Spinach, on the other hand, is very different. There’s a high amount of iron and calcium on paper but that doesn’t transfer over to us directly. 

Spinach, like many other plant foods, contains naturally occurring plant toxins that serve to protect the plant from being eaten by pests and predators – including people!

Levels of phytic acid, lectin, oxalate and other plant-based compounds are important to consider because they bind to certain minerals and greatly affect bioavailability.

Take a look at my low oxalate foods list and learn more about a low oxalate diet in the Primal Edge Health podcast with Sally K. Norton.

Knowing more about the relationship between our digestive system and plant toxins is an eye-opening experience and, in some cases, can profoundly change your health especially if you struggle with digestive or autoimmune conditions.

We see people get impressive results in our Keto Carnivore Support Group and coaching programs once they learn how to identify the foods that are right for them.

If you need guidance, don’t hesitate to reach out for a customized consultation!

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How much protein is in beef liver?

In addition to a long list of vitamins and minerals, liver is a great source of protein. According to FatSecret, beef liver contains 5.7 g protein per 1 ounce (28 g) of meat. Each ounce is 38 calories and contains 1 g fat and 1 gram carbohydrate.

Naturally low carb, this is a healthy ingredient for anyone on a keto diet or carnivore diet.

Liver is a healthy food to add to your weekly meal prep!


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how to make dairy free liver pate step by step process

How to Make a Dairy Free Liver Pate Recipe with Ox Liver

There is an easy step by step process for making dairy free liver pate at home.

This version only takes about 15 minutes to prep and cook. 

Begin by sautéing the onion in 2 tablespoons of cooking fat over medium heat. Cook for about 5 minutes, until transparent and soft. Stir occasionally to avoid burning. Add garlic and continue cooking for another 2 minutes or so until garlic is fragrant and golden in color.

Slice the liver into thin strips. Push the onion and garlic over to the side of the pan and arrange the liver in a single layer. Sear it for 30 second to 1 minute on each side.

Remove from heat and let cool.

Transfer liver, onion, and garlic sauté to the bowl of a food processor. Add the vinegar, rosemary, thyme, salt, and pepper. Add 1/2 cup of fat.

Pulse to chop liver. Blend to combine. Add the remaining fat. Continue blending until smooth.

Liver pate can be served right away, however, it’s best to let it chill in the refrigerator for at least 4 hours before serving.

If you can, make it the day before so it chills overnight and all the flavors can meld together.

How long should beef liver be cooked for?

Knowing exactly how to cook liver takes practice. Allow yourself a time or two before getting it just right.

There are visual cues to look for while cooking to make sure you don’t under or overcook liver. Of course, personal preferences come to into play here too. Some people may prefer the liver rarer than others.

To sear ox liver or any beef liver, wait until the pan is very hot and add the fat. Once melted, arrange the liver in a single layer.

Cook the first side of liver for 30-60 seconds.

Once the edges puff up (like pancakes) flip and continue cooking the second side until juices begin to run.

For a medium finish, pull the meat as soon as the juices appear. Wait until the liquid pools up at about 90 seconds for well done.

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Why do you soak liver in milk before cooking?

Soaking the liver in milk before cooking it is said to soften the flavor and tenderize the liver. 

This recipe is dairy free so we don’t soak the liver in milk. I’ve made liver pate by cooking it right away and also by soaking the liver first. I can’t say that it makes much of a difference for me.

Regular or dairy free liver pate recipes are very flavorful thanks to the onion, garlic, and herbs that go into them. These flavoring agents are powerful enough to mute the earthiness of liver and affect the flavor more than soaking or not soaking.

If you want to give it a try, soak in a brine solution for 20-30 minutes prior to cooking and the recipe will still be dairy free.

Can you freeze dairy free liver pate?

Liver pate is very freezer friendly! Divide into smaller containers or freezer safe storage bags and freeze for up to 3 months. Defrost overnight in the fridge before serving.

You can also make individual portions of dairy free liver pate by filling ice cube trays. Place them in the freezer for a few hours. Then, once solid, remove and store in a container or bag. It is very convenient to have small portions already measured out!

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Dairy Free Liver Pate with Ox Liver

Jessica Haggard
This dairy free liver pate with ox liver recipe is an amazing side dish sure to wow dinner guests as well as your own taste buds! Make it in 15 minutes, then chill until you’re ready to serve. Liver pate is an elegant way to boost your nutrition without dairy on a keto, carnivore, paleo, or any healthy diet.
5 from 9 votes
Prep Time 5 mins
Cook Time 10 mins
Chill Time 4 hrs
Total Time 4 hrs 15 mins
Course Appetizer, Snack
Cuisine French
Servings 10
Calories 86 kcal

Equipment

  • Food processor

Ingredients
 
 

Instructions
 

  • Saute the onion in 2 tablespoons of cooking fat over medium heat. Cook for about 5 minutes, until transparent and soft. Stir occasionally to avoid burning. Add garlic and continue cooking for another 2 minutes or so until garlic is fragrant and golden in color.
  • Slice the liver into thin strips. Push the onion and garlic over to the side of the pan and arrange the liver in a single layer. Sear it for 30 seconds to 1 minute on each side.
  • Remove from heat and let cool.
  • Transfer liver, onion, and garlic sauté to the bowl of a food processor. Add the vinegar, rosemary, thyme, salt, and pepper. Add 1/2 cup of fat.
  • Pulse to chop liver. Blend to combine. Add the remaining fat. Continue blending until smooth.
  • Put into an airtight container and chill in the fridge for 4 hours or overnight.

Notes

Liver pate can be served right away, however, it’s best to let it chill in the refrigerator for at least 4 hours before serving.
If you can, make it the day before so it chills overnight and all the flavors can meld together.

Nutrition & Macros

Serving: 0.25cupCalories: 86kcalCarbohydrates: 3gProtein: 9gFat: 4gSaturated Fat: 2gCholesterol: 125mgSodium: 148mgPotassium: 156mgFiber: 1gSugar: 1gVitamin A: 7704IUVitamin C: 3mgCalcium: 10mgIron: 2mg

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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Featured in 34 Paleo & Keto Organ Meat Recipes, 13 Easy Liver Pate Recipes and on MeatRx.

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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. With a focus on from scratch, homemade cooking, animal-based nutrition, and easy DIY beauty and personal care recipes, there’s always something new going on in her kitchen! Jessica will teach you exactly how to thrive with all the best ingredients and enjoy the journey along the way.

She has photographed and authored two best selling ketogenic cookbooks, The Ketogenic Edge Cookbook and The Carnivore Cookbook. Learn more about Jessica…

11 Responses

  1. Anita
    | Reply

    5 stars
    I have seen beef liver sold in my grocery store before, but I have never tried buying them. Now that I’ve seen your recipe for beef liver, I need to grab some if the store still sells livers. 🙂

  2. Biana
    | Reply

    5 stars
    This looks delicious! I will definitely be buying some liver to try this recipe!

    • Jessica Haggard
      | Reply

      It’s a great one to try, especially for beginners. Enjoy!

      • Amy
        | Reply

        5 stars
        Cant wait to try this, How long would this keep in the fridge for?

        • Jessica Haggard
          | Reply

          You’ll love it! I would keep it in the fridge for up to 7 days but it always gets eaten before then 🙂

  3. Monica
    | Reply

    5 stars
    This is a great recipe, and I hadn’t known so much about the health benefits of liver pate before this – really great to know, and makes me appreciate it that much more!

    • Jessica Haggard
      | Reply

      It’s quite a phenomenal food, Monica. I hope you can try the recipe out soon.

  4. CRYSTAL HUGHES
    | Reply

    5 stars
    Looks great! My nana always loved eating liver pate. Such a nourishing dish!

  5. Sisley White
    | Reply

    5 stars
    My family love it and it was so delicious. The first batch didn’t last long.

    • Jessica Haggard
      | Reply

      This is GREAT to hear! It’s always easier to eat healthy options when the whole family is on board.

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