Keto chicken liver paté with thyme butter

Keto chicken liver paté with thyme butter

This gorgeous keto appetizer looks far more advanced than it really is and the ingredients are very affordable. Serve with pickled onions as an amazing appetizer for holiday festivities.

Keto chicken liver paté with thyme butter

This gorgeous keto appetizer looks far more advanced than it really is and the ingredients are very affordable. Serve with pickled onions as an amazing appetizer for holiday festivities.
USMetric
10 servingservings

Ingredients

Chicken liver paté
  • 1 (4 oz.) 1 (110 g) red onionred onions
  • 1 1 garlic clovegarlic cloves
  • 8 oz. 230 g butter
  • 2 tbsp 2 tbsp brandy or port wine or other type of liquor that you like (optional)
  • 1 tbsp 1 tbsp tomato paste
  • 1 lb 450 g chicken liverchicken livers
Thyme butter
  • 4 oz. 110 g butter
  • 1 tbsp 1 tbsp dried thyme
  • 1 tsp 1 tsp ground black pepper
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Instructions

Instructions are for 10 servings. Please modify as needed.

  1. Chop onion and garlic finely and fry soft in a couple of tablespoons of butter on medium high heat. Remove from the pan.
  2. Increase the heat and add a couple of more tablespoons butter to the same pan. Fry the liver so that it gets fried on all sides. Add liquor. Salt and pepper.
  3. Lower the heat and reduce the juices. Let cool for a couple of minutes.
  4. Place the fried onion, garlic and liver in a food processor or a blender and mix into a smooth batter together with the rest of the butter and tomato paste. Spread out in a small baking dish, about 7 x 8 inches (18 x 20 cm).
  5. Add four ounces of butter for the topping to a small pan and melt carefully on medium heat. Let the white milk protein sink to the bottom and carefully pour the cleared butter into a small bowl.
  6. Stir in thyme and pepper. Pour the melted butter over the paté batter and let cool in the refrigerator.
  7. Serve on seed crackers or thin slices of low-carb bread with pickled red onions or cucumbers.

Tip!

You can make the paté in advance and keep in the freezer. It will keep for 3-4 days in the refrigerator.

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17 comments

  1. Melanie
    What are the freezer guidelines, many thanks. Want to make a batch as will never manage this amount on my own.
  2. Melanie
    Just ate the last piece of this, having frozen it. Seemed OK. Next batch this weekend and this time I'll be using all the butter. Ate with salt pickled red cabbage too. Fabulous. And an easy way to get loads of D3/K2, whilst tasting ruddy "loverly".
  3. AegisRose
    For step 6, to which portion should I be adding the thyme? Into the cleared butter in the small bowl?
  4. john
    This is super tasty. I left out the onion, tomato paste and brandy (saved a few carbs) and added an extra clove of garlic. My daughter (who hates liver) loved this!
  5. Karina
    Looks amazing!! But what is a nutrition in this pate? Thank you a lot ))
    Reply: #6
  6. Kristin Parker Team Diet Doctor

    Looks amazing!! But what is a nutrition in this pate? Thank you a lot ))

    You can view the full nutrition information by clicking the Nutrition + tab under the list of ingredients.

    Reply: #7
  7. Carl
    And how many grams per serving size?
    Reply: #8
  8. Kristin Parker Team Diet Doctor

    And how many grams per serving size?

    You can weigh the total batch and divide that by 10 to get the serving size by weight. If you are asking about grams of carbohydrates, there are 2g carbs per serving.

  9. Kathy
    As regards the butter for the topping. Could you use a good ghee????
    Reply: #10
  10. Kristin Parker Team Diet Doctor

    As regards the butter for the topping. Could you use a good ghee????

    Yes, because it's pouring the clarified butter after it separates onto the topping.

  11. laurie
    Absolutely addicting, especially with the seed crackers. I could eat this stuff for all three meals! And really easy to make!
  12. Teresa
    Sounds great!!! Does it have to be chicken liver? Can't it be cow liver? Thanks for the recipe!!!
  13. RoCo
    I just made this and it's completely delicious. Tastes divine and makes a really good portion. Looking forward to trying it with keto seed crackers. So easy to make. I've never attempted to make pate before & if I can do it anyone can
  14. Jennifer
    It says to "Fry the liver so that it gets fried on all sides." Does that mean just searing the outsides, while the insides are still slightly rare? Or should the livers be cooked well done throughout? Or does it matter? Thanks for the recipe, can't wait to try it.
    Reply: #15
  15. Kerry Merritt Team Diet Doctor

    It says to "Fry the liver so that it gets fried on all sides." Does that mean just searing the outsides, while the insides are still slightly rare? Or should the livers be cooked well done throughout? Or does it matter? Thanks for the recipe, can't wait to try it.

    I believe you want it to be cooked through on all sides.

  16. Trudie
    I made this yesterday and I wasn't sure what it was going to turn out like as tasting before pouring it into the dish, it didn't really taste of anything. Tried it again later with some DD flatbread and crispbreads, having been in the fridge for a few hours - wow - absolutely delicious!! I'll freeze most of the rest to eat over Christmas and would definitely make again!
    Reply: #17
  17. Kristin Parker Team Diet Doctor

    I made this yesterday and I wasn't sure what it was going to turn out like as tasting before pouring it into the dish, it didn't really taste of anything. Tried it again later with some DD flatbread and crispbreads, having been in the fridge for a few hours - wow - absolutely delicious!! I'll freeze most of the rest to eat over Christmas and would definitely make again!

    So glad you enjoyed it! Thank you for taking the time to let us know.

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