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Keto/Paleo Liver Pâté

Liver is one of the most nutrient-dense foods on the planet and pâté is a delicious way to increase your intake of this organ meat. This liver pâté recipe takes less than 10 minutes and a few simple ingredients to prepare.
Prep Time10 mins
4 hrs
Total Time4 hrs 10 mins
Course: Side Dish
Cuisine: French
Diet: Diabetic, Gluten Free
Keyword: Keto, Paleo
Servings: 16
Calories: 1138kcal



  • 0.5 lb beef liver pastured, chopped into small pieces
  • 1/3 cup bacon fat
  • 2 tbsp coconut cream organic (optional)
  • 1/4 onion minced
  • 1 clove garlic minced (or 1 tsp garlic powder)
  • 1 tbsp thyme fresh or dried (without the stalks)
  • 0.5 tsp sea salt unrefined
  • 0.5 tsp black peppercorns ground
  • 0.5 cup water filtered


  • Trim any white connective tissue from the liver.
  • Melt some bacon fat or butter in a pan over medium heat.
  • Sautee the onion and garlic for 1-3 minutes, or until you can smell them.
  • Add the liver, salt, black pepper, thyme and water to the pan.
  • Let everything simmer over medium/high heat until the liver has a pink center and is lightly browned on the outside. I recommend using a lid to cover the pan.
  • Drain the liquid, turn off the heat and leave the liver covered in the pan for another 5 minutes.
  • Transfer everything from the pan into a food processor and puree while slowly adding the bacon fat and coconut cream.
  • Once the pate has a creamy and consistent texture, transfer it into individual containers (or ramekins), cover them with a lid, and place them into the fridge or freezer.



Serving: 1tbsp | Calories: 1138kcal | Carbohydrates: 17g | Protein: 48g | Fat: 97g | Saturated Fat: 43g | Cholesterol: 699mg | Sodium: 1441mg | Potassium: 890mg | Fiber: 2g | Sugar: 1g | Vitamin A: 38657IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 13mg