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prep time
10 min
cook time
6 min
ready time
16 min
Keto Chicken Liver Pate With Cranberries
This simple chicken liver pate is rich with creamy butter, aromatic thyme and topped with a cranberry jam.
The pate is perfect for spreading on toasted keto bread or crackers.
Net Carbs
2.5 g
Fiber
0.8 g
Total Carbs
7.9 g
Protein
21 g
Fats
11.4 g
206 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Liver
12 ounce
Unsalted Butter
2 tablespoon
100% Pure Erythritol by Now
1-½ tablespoon
Water
1 tablespoon
Shallot
1 tablespoon, chopped
Thyme, Dried
1 teaspoon
Cranberries, Fresh
⅔ cup
Nutmeg
¼ teaspoon
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 4
16 min
Step 1
Prepare the chicken livers by removing any sinew and finely slice the shallots. Heat a tablespoon of butter in a frying pan and add the liver, shallots and thyme. Fry until the liver is golden brown all over and cooked through but still tender.Step 2
Whilst the liver is cooking, add the cranberries to a pan with the water and erythritol. Bring the mixture up to a rapid boil and mash the cranberries down with a fork. Reduce the heat to low and simmer until you have a thickened and reduced jam, stir often then set aside to cool.Step 3
Add the cooked livers to a food processor with the remaining butter, nutmeg, salt and pepper. Blend well to combine until you have a thick, smooth pate.Step 4
Transfer the pate to a ramekin or mason jar and top with the cooled cranberry jam, cover and refrigerate until ready to serve.
Comments
65 and under 2 years ago
Delicious on seed crackers
MsDachshund 3 years ago
This was great. I kinda did my own thing with this. I followed the recipe except I did add a few shakes of poultry seasoning and I didn’t use the food processor. I served it along side scrambled eggs for breakfast. It was yummy!!! Such a very different breakfast idea.