Rosemary Balsamic Chicken Liver Pate (dairy-free, paleo, low-carb + keto)

Rosemary Balsamic Chicken Liver Pate #paleo #dairyfree #liverSmooth and light chicken liver pate, made dairy-free and keto.

Before I share today’s keto recipe, exciting news! Dr. Mark Hyman is hosting a free 8-day online summit called, The Fat Summit. With the most wonderful lineup of health professionals, talking all about high-fat, keto living. Register for the free online fat summit here.

I know what you’re thinking, “Liver? Ick!”.

Why do I know what you’re thinking? Because I thought it, too, until I gave liver a chance. Now, I love it.

Let’s be clear here, I have never and will never give beef liver a chance, that stuff is a lost cause. If you’ve tried liver and hated it, it was probably beef liver. Unless of course you’ve tried Epic’s Beef Liver Bites (available on One Stop Paleo Shop), it’s the only way I’ll eat beef liver, ever.

Beef liver has a metallic taste and is tough as leather. Let’s not make this keto pate with that stuff. Because then you’ll hate me and never come to this keto blog again.

Rosemary Balsamic Chicken Liver Pate #paleo #dairyfree #liver

Chicken liver however, wowza! If done right, it’s delicious and keto. I promise.

The key to this keto pate recipe is letting it sit in the fridge for a day or two before you eat it. Surprisingly, I go through a keto batch in two days, tops. This dairy-free, keto pate recipe is great with low-carb, keto veggie sticks, celery is my favorite.

If you’ve been wanting to try liver (for all of its amazing keto health benefits) look no further than this simple keto chicken liver pate recipe. And, if slathering your low-carb, keto veggies with keto chicken liver has your stomach turning, these keto paleo crispy chicken livers are a great place to start.

This keto recipe is from my high-fat, low-carb, ketogenic program, Fat Fueled.

GET YOUR COPY OF FAT FUELED

Rosemary Balsamic Chicken Liver Pate #paleo #dairyfree #liver

5.0 from 2 reviews
Keto Rosemary Balsamic Chicken Liver Pate
Author: 
Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free, Low-Carb, Keto
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Smooth and light chicken liver pate, made dairy-free and keto.
Ingredients
Instructions
  1. Place the livers in a glass dish with water and apple cider vinegar and soak for 12-24 hours.
  2. When ready to cook, strain the livers and place in a cast iron pan with coconut oil, leeks, rosemary and salt.
  3. Cover and cook on medium-low for 10 minutes, or until livers are cooked through, but slightly pink on the inside. Remove from the heat and let sit for 5 minutes.
  4. Transfer cooked liver and all juices to your high-powered blender. Add balsamic vinegar and ground pepper. Blend until very, very smooth.
  5. Transfer to a mason jar and store in the fridge for 3-4 days. Best if served a day or two after making.

View Nutrition Information (once on page, scroll down)

Rosemary Balsamic Chicken Liver Pate #paleo #dairyfree #liver

Add liver, coconut oil, leeks, rosemary and salt to your cast iron pan. I use cast iron because it’s easy to clean and will last forever. Feel free to use any pan for these keto ingredients.

Rosemary Balsamic Chicken Liver Pate #paleo #dairyfree #liver

Cover and cook the keto ingredients on medium-low for 10 minutes, or until livers are cooked through, but slightly pink on the inside. You don’t want to overcook them here. If you’re new to eating liver, make sure to cook them well so you don’t get any funky tastes you’re not too sure of.

Rosemary Balsamic Chicken Liver Pate #paleo #dairyfree #liver

Transfer cooked liver and all of the yummy keto juices to your high-powered blender. Add balsamic vinegar and ground pepper. Blend until the keto mixture is very, very smooth.

Rosemary Balsamic Chicken Liver Pate #paleo #dairyfree #liver

Dig in to the keto goodness (with celery)!

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Comments | Leave Your Comment

  1. Leann, the most important thing you have taught me is to listen to my body, I was craving liver, and guess what? I just got my blood test back from my doctor…. My iron is low!!! This recipe hit the spot served on with cucumber coins. Thanks again, You rock!!!

  2. Mickey Trescott’s recipe for Bacon-Beef Liver Pate with Rosemary and Thyme made with beef liver is amazing! The key is to get it from grass-fed cows, freeze IMMEDIATELY after slaughter, or consume right away. Regular beef liver in the meat section of most grocery stores smells awful and I can’t imagine bringing it anywhere near my mouth.

    I never thought I would eat liver. I’m sticking with beef liver since getting chicken liver that is clean is next to impossible without ordering it over the internet and paying a fortune in transportation costs.

    • Those are great tips, thank you! Maybe I’ll have to try it that way…

  3. Most people who say they don’t like liver have never actually tried it.
    Don’t knock it ’til you try it!

    Liver pate is the bomb.dot.com :)

  4. Leanne,

    I LOVE beef liver. It makes me sad that you don’t like it :( If you soak it in lemon juice (I do 4 hours, but you could go longer), it really mellows the flavour and breaks down the tough fibers. Saute and make a yummy, yummy pate or use almond flour “breading” and fry in your favourite fat. So delicious. :)

  5. When you say transfer the cooked liver to the blender, do you also transfer the leeks and rosemary? Many thanks

  6. Seems sooooo gooood. I was looking for a fast and easy pate recipe. Could I use this same recipe for beef liver?

    • I think it could work, but I really really don’t like beef liver. I definitely recommend using chicken liver.

  7. I’m curious what the water and apple cider vinegar soaking step does for the chicken livers. Going to try this!

  8. Hi Leanne, This recipe looks amazing. I’m going to try it this week. I have a question though. What would you say is the distribution of macro calories (i.e. fat 60%, protein 40% ?)

    • Hey Patrick- I’m not sure but the nutrition information is located here. You can add it to your tracker to calculate it! :)

  9. I’m trying so hard to love (or at least tolerate) organ meats…I’m going to give this a shot. I live in the middle of nowhere though, and nobody sells leeks. Could I just use an equal amount of green onions? Thanks!

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