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Keto Low Carb Liver Pate

June 15, 2019

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Keto Low Carb Liver Pate

June 15, 2019

 

I recently started looking into the Carnivore way of eating and discovered that organ meats are an essential part of a carnivore diet. Liver is the most nutrient dense organ meat, and it is a powerful source of vitamin A. Additionally, it is rich in B vitamins, vitamin D and Iron. The problem is that liver does not taste good to a lot of people. I grew up in Norway where the most popular thing to put on your bread is liver pate, especially for children. I love liver pate. Here is a Keto version of a Scandinavian liver pate.

 

I use traditional seasonings for Scandinavian liver pate,  but you can play around with spices you have on hand, or use your favorite spices. Italian seasonings work really well too.

 

400g (14 oz) calf, beef or pork liver (chopped)

150g (5 oz) sirloin (chopped)

250g (9 oz) boneless pork ribs (Pork ribs country style)

1 tsp. onion powder

2 anchovies

2 tbsp. of the anchovies brine

1 tsp. allspice

1 tsp. nutmeg

1/2 tsp. ground cloves

1 tsp. pepper

2 tsp. salt

2 eggs

2 tsp. monk fruit (not In The Raw brand)

 

White Sauce

50g (1.8 oz) butter

2 dl. (3/4 cup) bone broth

2 dl. (3/4 cup) heavy whipping cream

1 tsp. oregano or other Italian seasoning

1 1/2 tbsp. bacon grease

30g (1 oz.) Full fat Philadelphia cream cheese

1/2 tsp. salt

 

Instructions:

 

Preheat oven to 180c (350F)

 

1. Make White Sauce: Add butter, bone broth, heavy whipping cream, oregano and bacon grease to a sauce pan and bring to boil over medium heat. Reduce the heat to medium low and add the cream cheese and stir until melted. Leave it on medium low until it thickens. Let cool.

2. Add all ingredients, one at the time starting with the liver, and pulse/run in between each ingredient until you have a fine mass. Add the sauce last.

3. Divide the mass into two bread forms. Place a baking dish filled with water on the bottom of your oven. This should create steam in your oven and prevent the pate from getting dry. Bake the Pate for 55-60 minutes.

Let the Pate cool for at least 10 minutes before you remove the forms / and or cut the pate into 1 cm (1/2 inch) slices.

 

Liver pate tastes great with salad, mushrooms, bacon, pickled beets, cucumber, and baby pickles.  I even eat it with avocado sometimes.

 

 

 

 

 

 

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