Keto Chicken Liver Pate Recipe
This easy keto chicken liver pate recipe with no alcohol is ultra smooth and creamy. Every bite is packed with flavor and great nutrition! Make this as an appetizer when you really want to wow your guests.
- ½ pound chicken livers
- ½ cup butter or duck fat for dairy free
- 1 medium shallot minced
- 2 cloves garlic minced
- 1 tablespoon parsley minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Trim the chicken livers and remove any sinew. Kitchen scissors work well for this.
Melt a tablespoon of butter in a skillet over medium heat. Add garlic and shallots. Cook for 1-2 minutes until fragrant.
Add chicken liver to the pan. Pan-fry the first side until golden brown, flip them over for the second side, about 5-7 minutes total. Add parsley in the last minute of cooking.
Remove from heat and cool enough to add to a food processor. Add remaining butter and season with salt. Puree until smooth.
Pour into ramekin dishes or a container and chill for 4 hours or overnight to set.
Dairy Free Option: Use duck fat in place of butter
You can blend in a food processor or blender or use an immersion blender (stick blender).
Pate is best made ahead of time and chilled overnight.
Calories: 185kcal | Carbohydrates: 1g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 171mg | Sodium: 260mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4716IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 3mg