Keto Rosemary Balsamic Chicken Liver Pate
Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free, Low-Carb, Keto
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Serves: 8
Smooth and light chicken liver pate, made dairy-free and keto.
  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.
Recipe by Healthful Pursuit at