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Keto Chicken Liver Pate

It’s an offal-ly good spread

Most of you who have followed me for a while know that I’m quite passionate about eating all parts of the animal and I do not shy away from cooking with the offal and odd cuts of meat. From all the offal, I think chicken livers are by far the most glamorous and probably popular as well. I mean fine dining restaurants charge quite a bit for a liver pate (as they do for everything else too) but this can just as easily be made and home and it’s really cheap to make. In today’s video I will show you not one, but two ways to make liver pate. One is a rustic country style pate which can made made quite quickly and the other a fine dining style gourmet pate which takes a bit more work but definitely gives feels posh. Try them both and let me know which one you prefer.

A great spread for any bread.

Liver pate with a slice of Keto bread will be the perfect snack. I’ve got a variety of bread recipes to choose from. From the 90 second bread to the peanut butter loaf to the coconut flour mug bread to a coconut flour loaf, the list goes on. Now there are quite a few people squeamish about eating liver. I’m certain there will be even more about eating it ‘pink’ so cook the liver to your preference. You can play around with the herbs and spices as well to suit your palette. The wine is completely option and I know it will just add to the carb count so I’ve left it out of the macros and you can add the wine depending on how much you use. I think it definitely adds a bit of finesse to the pate and makes it more posh (my word for the day). Either way, enjoy the spread.

Keto Chicken LiverNutrition Info (Per serving)

  • Calories: 70
  • Net Carbs: 1g
  • Carbs: 1g
  • Fat: 6g
  • Protein: 4g
  • Fiber: 0g

This recipe makes 10 servings. Get this recipe on myfitnesspal. The macros do not include the wine. Add the wine in your MFP as a separate entry depending on which wine you use and how much of it you use.

Keto Chicken Liver Pate

Keto Chicken Liver Pate

Liver pate made 2 ways.
4.45 from 9 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine French
Servings 10 servings



Method 1

  • Heat the olive oil in a pan and sautee the onions and garlic after seasoning with salt, pepper and paprika
  • Once the onions turn translucent add in the livers and cook for 2 minutes
  • Season the livers with salt and pepper and add in the herbs and cook for 2 minutes more. (If you want to add wine to this version, this is where you add it)
  • Once the livers are cooked turn off the heat and add in the butter and mix well till melted.
  • Blend in a food processor. You can keep it nice and chunky or fine, it's your choice
  • Transfer to a ramekin/serving dish and refrigerate.
  • Garnish with olives and serve with Keto bread

Method 2

  • In a saucepan add all the ingredients except the livers.
  • Cook on a low heat till the alcohol from the wine is cooked out, the butter melted and the onions and garlic softened. Once done, remove from the heat and let the mixture cool.
  • Blend the raw livers in a food processor and add in the butter mixture. Blend till smooth.
  • Sieve the mixture into a bowl and then season with some salt and pepper.
  • Pour into a ramekin and bake in a ban marie at 150C for 15-20 minutes or till 65C internal temp.
  • Refrigerate after cooking and serve with Keto bread.
Tried this recipe?Let us know how it was!

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  1. I love duck liver, I’m going to try your recipe this week, hoping it works out as pate is my favourite food in the world. Thank you for sharing, I’ll let you know how it turns out.

  2. Hey, great vids you got here. I’m seeing you’re usually using quite some onion, but I thought onion was pretty carb heavy. Are you eyeballing how many you’d use and then end up using less than you’d like? All the best, and keep up the great content!

    1. Hi Steph, an onion has about 7 net carbs per 100 grams. I weigh out all the ingredients before cooking so I know exactly how much goes in the recipe. This allows me to calculate the macros you read on each post.

  3. When you say butter do you mean – normal Amul butter – as we dont get the saltless butter here in Indian as easily – besides – it will make me bankrupt if i have to switch to saltless/free butter.
    Please do reply.


  4. IF you can get it there, heart is also a great organ meat. IT is cheaper than many steak cuts in the states but not sold everywhere. I first bought it to make jerky, it is low fat(why good for jerky) but if pan fried and add some coconut oil or butter will more keto friendly I think.

    1. Wendy what i do is weigh out the final amount of pate and divide by number of servings. That’s the best way to do it because often the end result varies from person to person.

  5. In method 2 it asks to cook till the alcohol in the wine is cooked out. Red wine? How much? Nothing is listed in the ingredients

    1. There is a converter in the recipe box but please please please invest in a kitchen scale. US measurements are widely inaccurate and a scale is a friend for life I promise you this. They are super cheap like 10$ or even less and you will see how accurate they are. Best part is you can switch between grams and oz so it’s flexible and versatile. SO please do buy one.

  6. I made this today. Use approximate measurements (i.e. my eye!) And it was great! Added more butter and some rosemary..never enough butter ?? question is ..what do you do with the heart that comes with the liver (that’s how I get it from my market)… I threw them out unfortunately…but I am open to blending them with my pate if I have to ??

    Thanks again for a wonderful recipe ??

    1. Oh Hannah!!! I used to cook like that but now since Keto I measure everything out. But don’t throw the heart away!! zomg that’s my fav part. I love to just cook it in with whatever dish I make. Normally I just pan fry with butter in salt because that’s the best taste. But sure add it in with the pate next time.

  7. Hi Sahil
    I love your u-tube videos, your sense of humor and your delicious recipes, chicken liver pate is a favorite, being French, allow me to mention that we say: Bain Marie and not ban Marie.

    1. Yes but I think Mutton liver will take longer to cook and you might want to soak it in milk overnight to get rid of some of that mineral taste.

  8. This seems so tasty, I have to try the “fancy” one! Hopefully it’ll be a good way to ease me into eating liver, as I haven’t really done it before.

    I’m writing from Sweden, and I’m wondering if your Indian “spoon” measures are the same as ours? This is what we use in Sweden:
    Tablespoon – 15 ml
    Teaspoon – 5 ml

    Personally, I’d rather have ingredient in every recipe specified in grams, but I realize the world might not be ready for that yet. I greatly appreciate that you specify the grams for the onions though!

    1. Yeah I only use grams now for my recipes. The thing is I was actually always more of a throw it together kind of cook but due to Keto I had to start being precise with things since I have to calculate macros for dishes. And yes our spoons are the same.

      1. Thanks! I’m pretty much the opposite, I was so insecure about cooking until I bought my scale for some dieting years ago. I even made my own digital “recipe book” in excel where I convert my favourite recipes into only grams, with a portion conversion function, to make sure my cooking never disappoints me. I consider that spreadsheet a lifelong project!

  9. Nice receipe! I highly recommended it! First time I made this with Fancy type without the wine inside and the spices I swapped it with tumeric powder. Instead of cooked it in the oven , I steamed it in a big silver wok for 30-40min. But the steamed pate still a bit rare in the middle tho.

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