These Crustless Mini Meat Pies with hidden liver show you exactly how to cook beef liver without flour. They are a nutrient-dense addition to meal prep for breakfast or lunch. It’s a great way to make organ meat recipes you actually want to eat without any unusual taste, texture, or appearance. Meat pies are a great option for those interested in zero-fiber carnivore diet recipes too!
By nature of focusing on meat, healthy fats, vegetables low-carb fruits, easy keto recipes already do a decent job of improving the general nutrient profile of your foods. However, if you want to get serious and take your diet to the next level, adding liver a few times a week is the way to go.
Liver is a nutritional powerhouse. It is, ounce for ounce, the most nutrient-dense food on the planet.
For some, it’s hard to wrap your head around, but overcoming the cultural disconnect is totally worth it.
Personally, I enjoy eating nose to tail for many reasons:
- It is a respectful, utilitarian approach to raising animals for food
- Organ meats, bones, and hoofs are some of the most affordable parts – great for my budget!
- They are highly concentrated sources of nutrition
What are the Benefits of Eating Liver?
As a full-time, homeschooling, mompreneur I need my health to be on point 24/7. There’s too much to do that would suffer if I’m feeling lousy. Plus, children are only little for so long and I want to make the most of it while I can!
I rely on a diet free from processed foods, inflammatory ingredients, and sugar to keep me going strong day in and day out.
Adding liver regularly is part of this strategy. I know I’m not the only one who feels the same, liver is often referenced as an “anti-fatigue” food due to its health-boosting attributes.
A quarter-pound of liver once every 1-2 weeks is a healthy practice for anyone who wants to have high nutrient density in their diet. It is highly recommended for pregnant and breastfeeding women, young children and the elderly. People with auto-immune conditions, gut issues, and previous vegans and vegetarians can also benefit greatly.
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Why do you cover liver in flour before cooking?
Many traditional liver recipes call for dredging liver in flour before frying it in oil or lard. Flour adds a bit of flavor and can help to diminish the musky, iron-rich taste liver is known for. Cooking in flour also enhances the texture, giving a nice crispy coating that gives an enjoyable mouthfeel.
How to Cook Beef Liver without Flour
Dredging liver in flour may be delicious, but for those interested in a gluten-free or low-carb approach, we need something different.
My #1 recommendation for anyone who wants to normalize liver in their diet is to use ground liver.
Once it is ground, liver can be seamlessly added into any ground beef recipe. Combining liver with ground meat effectively hides the liver, making it a great choice for picky eaters, nursing toddlers, children, and unsuspecting family members.
We share tips like this in our Keto & Carnivore Collective and find that 25% ground liver to 75% ground beef is a good place to start.
Use this strategy next time you make burgers, meatballs, meatloaf, and other ground beef dishes.
Follow the directions in Cabbage Noodles with Hidden Liver and you’ll see exactly what I mean.
How to make Ground Liver
The easiest way is to ask the friendly face behind the meat counter to do this for you. Your butcher already as access to a meat grinder, all that needs to be done is to pass the liver through and wrap it up for you.
If you order online or already have it in your freezer, defrost the liver and dice into small cubes. Add to a food processor or blender and pulse or blend until all pieces are chopped up.
Ground liver has a uniquely sticky element to it. Unlike ground beef which can be molded and pressed into shape, liver is gooey and too soft to be held together on its own. Keep this in mind as you grind it up so you know what to look for.
Blending with a machine will result in the most uniform texture. If you don’t have access to an appliance that will do this for you, liver may also be finely chopped by hand and mixed into the meat.
What is the best way to disguise the flavor of hidden liver?
Any type of liver may be substituted for beef. I’ve made this recipe with beef, veal, mutton, and lamb liver. I assume chicken, pig, goat, elk, venison liver may also be used. Each will add its own flavor, specific to the animal.
I have a hunch you will be surprised at how good the flavor of this recipe is just on its own without a lot of onion, garlic, or herbs. You might not believe me now, but I encourage you to give it a try!
Make liver taste good by
- Adding up to a tablespoon of your favorite seasoning blend. Make these mini meat pies spicy with a Mexican inspired combination of cumin, cilantro, and chili pepper or add an Italian flair with rosemary, basil, and oregano.
- Using different mineral-rich salts. There are so many options and each brings its own unique flavor!
- Saute onion and 2 cloves of garlic, then add to the meat before cooking.
In the original recipe, Mini Meat Pies, published in my Ultimate Guide to Low-Carb Baking I use 1 tablespoon of herbs de Provence.
Liver pate is another great recipe for beginners. The creamy blend of butter, liver, herbs and garlic is not to be missed!
Zero Carb Carnivore Diet Recipe Adaptation
Some folks find they prefer a strict Carnivore Diet to remedy auto-immune conditions, improve mental health, and achieve rapid fat loss. If this sounds like you, make the Crustless Meat Pie recipe by following the directions below but omit the herbs.
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Do you need help dialing in your specific situation? Learn more about our private and group keto & carnivore diet coaching options to see how you can benefit from our custom approach and view on holistic health.
With 0 g net carbs per serving, Crustless Meat Pie is a delicious way to cook beef liver without four, increase nutrient density and staying on a keto carnivore diet.
The recipe below is 100% free of gluten, grain, sugar, and dairy. Great for paleo, low-carb, ketogenic and carnivore diets!
Crustless Meat Pie (with Hidden Liver)
- 12-cup muffin pan
- Preheat oven to 350°F / 177°C.
- Combine meat and liver in a mixing bowl. Add in eggs, stir well to combine.
- Melt the tallow or cooking fat and add to meat. Season with salt and optional herbs.
- Grease a 12-cup muffin pan well or use cupcake liners. Spoon mixture into each well evenly.
- Bake for 20 minutes, until done. Remove from oven and cool before removing. Serve warm or leftovers cold.
- Ask your butcher to do it for you
- Dice into small cubes and blend in a food processor or blender.
- Chop finely by hand
Macros and Nutrition
More Low-Carb Meat Pie Recipes
Add ground liver into any of these crustless keto meat pies. Make your favorite when you need a quick family dinner and save the leftovers for breakfast the next morning – they are delicious!
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.