Keto Chicken Liver Pate With Cranberries

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    6 min

  • ready time

    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

Keto Chicken Liver Pate With Cranberries

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Chicken Liver

    Chicken Liver

    12 ounce

  • Unsalted Butter

    Unsalted Butter

    2 tablespoon

  • 100% Pure Erythritol by Now

    100% Pure Erythritol by Now

    1-½ tablespoon

  • Water

    Water

    1 tablespoon

  • Shallot

    Shallot

    1 tablespoon, chopped

  • Thyme, Dried

    Thyme, Dried

    1 teaspoon

  • Cranberries, Fresh

    Cranberries, Fresh

    ⅔ cup

  • Nutmeg

    Nutmeg

    ¼ teaspoon

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    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 1
  • 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 2
  • 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 3
  • 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.
    Step 4

Comments 2

  • 65 and under

    65 and under 2 years ago

    Delicious on seed crackers

    • MsDachshund

      MsDachshund 2 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.