Keto Chicken Liver Pate
Creamy, rich, and just a little fancy – this Keto Chicken Liver Pate is comfort food with serious benefits. It’s a nutrient-dense spread made from organ meats, blended with unsalted butter, my special herb mix, and a splash of heavy cream for a silky, melt-in-your-mouth texture. Keep it chilled in the fridge for a quick, protein-packed bite anytime you need something satisfying.
Whether you’re following a ketogenic diet, carnivore-style, or just trying to eat more nutrient-dense foods, this chicken liver pate recipe delivers flavor, comfort, and serious health benefits in every bite.
Why You’ll Love This Recipe
- Deliciously smooth texture thanks to butter + cream
- Packed with B vitamins, selenium, copper, iron, and protein
- An easy way to eat more organ meats
- Beginner-friendly – just sauté, blend, and chill
- 1g net carbs, totally keto, gluten free, and super satisfying
Ingredients
- Green onions (shallots) – soft, aromatic base
- Unsalted butter – rich flavor and perfect for blending
- Chicken livers (about 225g) – trimmed, cleaned, and ready to cook
- Dried oregano & paprika – earthy and warming herbs
- Himalayan salt & black pepper – a seasoning that lifts the flavor
- Warm water – helps simmer and soften
- Bay leaf & dried parsley – for depth and aroma
- Garlic powder – adds a mellow garlic kick
- Heavy cream – the secret ingredient for that silky pate finish
Instructions
- Rinse the chicken livers with cold water, trim connective tissue, and pat dry.
- In a pan, melt the butter over medium heat, then sauté the diced green onions until soft.
- Add chicken livers and cook on medium heat for 4–5 minutes, stirring until just pink in the middle.
- Stir in spices: oregano, paprika, salt, black pepper, and garlic powder.
- Add warm water and the bay leaf, simmer 5 minutes until flavors meld.
- Discard the bay leaf. Transfer everything into a food processor or blender.
- Add the heavy cream, then blend until smooth and creamy.
- Taste and adjust seasoning.
- Spoon into ramekins, smooth the top, and optionally top with a layer of melted butter or chicken fat.
- Cover tightly with plastic wrap and chill for a few hours or overnight.
Expert Tips
- Cook the livers fully to 165 °F (74 °C) internal temperature. That ensures safety. Using a food thermometer is best. Remove them from the heat just as they reach this temp to keep them tender, then blend immediately for the smoothest, safest pate.
- Use a high-powered blender or food processor for an ultra-smooth texture.
- For a firmer pate, reduce the cream slightly or chill overnight.
- Add a splash of brandy if you want to mimic classic French flavors (optional).
- Top with sea salt, fresh herbs, or crushed keto crackers when serving.
Ingredient Swaps
- Swap heavy cream with duck fat or ghee for dairy-free richness.
- Use beef liver or duck liver for different flavors (cooking time may vary).
- Don’t have paprika? Try a smoky chipotle powder for an extra kick.
Storage Tips
- Store in an airtight container or ramekins covered with plastic wrap.
- Keeps well in the fridge for up to 5 days.
- Can be frozen for 1 month – just thaw overnight in the fridge.
What to Serve With
This creamy keto chicken liver pate pairs best with:
- Keto Toast – the perfect way to toast up a warm slice and spread it thick
- Keto Crackers – crunchy and perfectly salted
- 1-Ingredient Parmesan Cheese Chips – low-carb crisp perfection
- Keto Cottage Cheese Flatbread – soft, flexible, and delicious lightly toasted
Conclusion
This Keto Chicken Liver Pate is one of the best ways to enjoy nutrient-dense organ meats without feeling overwhelmed. It’s creamy, rich, and full of essential nutrients, a true keto diet powerhouse recipe. If you’ve never tried pate before, this is the easiest way to start.
Try it once and you’ll be spreading it on everything—especially when you’re craving a savory, satisfying bite that fits your goals.
Smooth Keto Chicken Liver Pate
Equipment
Ingredients
- 1 tablespoon butter, unsalted unsalted
- 1/2 cup green onions diced, scallions
- 8 oz chicken livers
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1/8 teaspoon garlic powder
- 1/4 tsp Himalayan salt
- 1/8 teaspoon black pepper
- 1/4 cup warm water
- 1 bay leaf
- 1/8 teaspoon dried parsley
- 2 tablespoon heavy cream
Instructions
- Melt butter in a pan over medium heat. Add diced green onions and sauté until soft.1 tablespoon butter, unsalted, 1/2 cup green onions
- Add chicken livers and cook until no pink remains (internal temp 165°F).8 oz chicken livers
- Stir in herbs, salt, garlic powder, and pepper.1 tablespoon dried oregano, 1 tablespoon paprika, 1/8 teaspoon garlic powder, 1/4 tsp Himalayan salt, 1/8 teaspoon black pepper, 1/8 teaspoon dried parsley
- Add warm water and bay leaf. Simmer 5 minutes.1/4 cup warm water, 1 bay leaf
- Remove bay leaf. Transfer to food processor and add the cream.2 tablespoon heavy cream
- Blend until smooth. Taste and adjust seasoning.
- Spoon into ramekins. Optional: top with melted butter.
- Cover with plastic wrap and chill for at least 2 hours.
Notes
- Don’t overcook – remove from heat as livers hit 165°F for a soft texture.
- For ultra-smooth pate, use a high-speed blender and blend warm.
- Best enjoyed chilled the next day for full flavor development.
Nutrition Per 1 (ONE) Serving
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More Keto Liver Recipes to Try
- Keto Chicken Liver Recipe – skillet-style, packed with herbs and flavor
- Keto Chicken Liver Casserole – warm, cozy, and full of bold flavor
- Is Chicken Liver Healthy? – break down the benefits of liver on a keto diet
- Beef Liver vs. Chicken Liver – compare nutrient profiles and taste
- Calf Liver vs. Beef Liver – explore the differences between popular options
- Pork Liver vs. Beef Liver – find out which fits best with your keto goals
FAQ
Q: Can I freeze chicken liver pâté?
A: Yes! Freeze in an airtight container for up to 1 month. Let it thaw slowly in the fridge before serving.
Q: What if I don’t like the taste of liver?
A: This recipe balances liver flavor with herbs, garlic, and butter. Blending well and chilling helps mellow it.
Q: Can I use beef or duck liver instead?
A: Absolutely. Both are great organ meats. Just adjust the cooking time slightly, as they’re denser than chicken liver.
I’m so proud of the silky texture and bold flavor. It’s rich, comforting, and packed with nutrients. Perfect for spreading on keto toast or crackers when I need something savory and satisfying. Hope you love it as much as I do!