Rosemary Balsamic Chicken Liver Pate

by November 2, 2018

Rosemary Balsamic Chicken Liver Pate #paleo #dairyfree #liver

Smooth and light chicken liver pate, made dairy-free.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:





  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.
  6. 1 serving is approx. 4 tablespoons

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

10.5 g

Saturated Fat:

7.1 g


319 mg


143 mg


2.3 g


14.1 g

Hi! I’m Leanne (RHN FBCS)

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

Read more about me...

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