If you’re looking for a good low carb pate this Keto Chicken Liver Pate is the winner. Super simple to make and perfect for Thanksgiving and Christmas canapés or for an all year round fat fuelled keto snack. It’s super low in net carbs, just 0.6g per serve.
Additional Chicken Liver Pate Tips
Adding capers gives this Keto Chicken Liver Pate a special extra something. You won’t regret it. Feel free to add a little heavy cream too if you prefer a fluffy lighter pate. I didn’t as I wanted to keep this cream free and it’s delicious without but of course, you’re welcome to add some if you like.
How To Make Keto Chicken Liver Pate
- Trim the chicken livers to remove any sinew.
- In a non-stick frying pan, heat 1 tbsp of butter. Once melted add the chicken livers, onion, garlic, bay leaf, thyme, capers, salt, pepper and water (use 4 if not adding cream or 3 if adding cream).
- Cook for 2 minutes on medium heat then add the brandy and cook for a further 2 minutes or until the chicken livers are almost cooked through, so most of the pinkness has gone.
- Don’t overcook though as this will lead to a grainier pate. Remove from the heat and let cool slightly, for 2 – 3 minutes.
- Remove the bay leaf and transfer the mix to a food processor. Add 1/2 the remaining butter and pulse. Add the rest of the butter and blitz until smooth.
- Scrape the pate, using a silicone spatula, into a glass jar or bowl. Smooth the top then add 2 tbsp of melted butter and a bay leaf.
- Place in the fridge until firm. When ready to eat remove it from the fridge and serve it with keto crackers, keto toast or crudités.
Tip
Use good quality chicken livers – grass-fed is ideal for the best flavour
Related Recipes
- Prosciutto Wrapped Chicken Thighs
- Flax Crackers (Linseed Crackers)
- Keto Buffalo Blue Cheese Dipping Sauce
Keto Chicken Liver Pate
Serves8 servings
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Ingredients
- 1/2 cup unsalted butter soft, room temperature (4oz / 113g)
- 8 oz chicken livers 225g
- 1/2 small onion thinly sliced 30g
- 1 small garlic clove minced
- 1 bay leaf
- 1/4 tsp thyme leaves
- 8 mini capers or 6 larger ones
- 1/2 tsp flaked sea salt
- 1/4 tsp ground black pepper
- 3 – 4 tbsp water
- 1 tbsp brandy
- 2 tbsp melted butter for topping
- Option to add 2 tbsp heavy cream for fluffier pate
Instructions
- Trim the chicken livers to remove any sinew.
- In a non-stick frying pan, heat 1 tbsp of butter. Once melted add the chicken livers, onion, garlic, bay leaf, thyme, capers, salt, pepper and water (use 4 if not adding cream or 3 if adding cream).
- Cook for 2 minutes on a medium heart then add the brandy and cook for a further 2 minutes or until the chicken livers are almost cooked through, so most of the pinkness has gone. Don’t overcook though as this will lead to a grainier pate. Remove from the heat and let cool slightly, for 2 – 3 minutes.
- Remove the bay leaf and transfer the mix to a food processor. Add 1/2 the remaining butter and pulse. Add the rest of the butter and blitz until smooth.
- Scrape the pate, using a silicone spatula, into a glass jar or bowl. Smooth the top then add 2 tbsp of melter butter and a bay leaf.
- Place in the fridge until firm. When ready to eat remove from the fridge and serve with keto crackers, keto toast or crudités.
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Tips & Notes:
Use good quality chicken livers – grass-fed is ideal for the best flavour
Use good quality unsalted butter
Try not to overcook the chicken livers as this will result in a grainier pate
If you like your pate creamier and fluffier you can add 2 tbsp of cream once you’ve blended in the butter and blitz again until smooth
To soften the pate, I like to let mine come to room temperature a little before serving and also mash it a bit with a knife before spreading.
Use good quality unsalted butter
Try not to overcook the chicken livers as this will result in a grainier pate
If you like your pate creamier and fluffier you can add 2 tbsp of cream once you’ve blended in the butter and blitz again until smooth
To soften the pate, I like to let mine come to room temperature a little before serving and also mash it a bit with a knife before spreading.
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