Easy Carnivore Beef Liver Pâté Recipe

3 min read

It might be tempting to just settle for eating ribeye all day, every day, but that could see you running into some issues. Muscle meat still lacks in several micronutrients. And don’t let the name fool you, these nutrients are just as critical for the body as proteins and fats.

Fortunately we have an easy option that literally solves all of our problems. Beef liver. It is an honest-to-goodness multivitamin, storing every essential vitamin and mineral. It’s cheap, it’s incredibly healthy, and makes sure you don’t suffer any nutrient deficiencies from following a restricted diet like carnivore. It even has an anti-fatigue effect, making it an ideal midday snack to blot out the post-lunch blues. But there is a problem.

Beef Liver Can Taste Quite Strong

Some people detest the taste of liver, and it does have a metallic tang to it. It may just be that too many of them were force-fed it by their nans, and they’ve developed an intense disliking to this superfood. But there’s just too much to gain in eating liver, and there are ways to mask the taste and turn into a snack that’s tolerable, or downright delicious.

Carnivore Beef Liver Pâté

Keto and carnivore friendly, and flexible enough for you to experiment with extra ingredients. Foods just don't get any more nutritious than liver, but the mineral taste can be overpowering. A decent pâté can mask the flavour and allow you to get the many perks of liver.
5 from 2 votes
Prep Time 45 minutes
Cook Time 8 minutes
Course Appetizer
Cuisine Carnivore, keto
Servings 2
Calories 401 kcal

Equipment

  • Frying Pan
  • Food Processor / Blender

Ingredients
  

  • 250 g Beef Liver Alternatively you can use lamb
  • 50 g Grass-Fed Butter
  • 2 Tbsp Heavy Cream
  • 1/2 tsp Thyme

Instructions
 

  • Put the liver in a bowl, and submerge it in salted water or brine. Leave it in the fridge for 45 minutes.
  • Take out the liver and pat it dry. Melt the butter in a frying over medium heat and add the liver, browning it on both sides in five minutes.
  • Throw the liver and butter in a food processor or blender, add the thyme, and mix until you get a smooth texture. Then add the heavy cream and mix again.
  • Scoop the mixture into two ramekins, wrapping the tops in foil. Leave in the fridge for two hours before serving.

Notes

Macronutrients Per Serving
Carbs – 0g
Protein – 25g
Fat – 34g
Keyword beef, Carnivore, Dairy, protein


Hey, I’m Sama, a natural bodybuilder who’s bought into the perks of keto and intermittent fasting. Why? When combined, the boosting effect on mental energy is unrivaled on any other diet. And the fat loss isn’t bad either. 

I’ve got a ton of recipes, guides and insights covering both diets, and you can stay in the loop by subscribing to my newsletter.

More High Protein, Carnivore Recipes

CARNIVORE EGG SANDWICH

BACON-WRAPPED SALMON

BAKING – GIANT MEATBALLS

4 3 votes
Article Rating
Subscribe
Notify of
guest
6 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Shari A Wilson
Shari A Wilson
10 months ago

5 stars
Delucious, thank you!

Sama
10 months ago
Reply to  Shari A Wilson

Glad you liked it!

Michele
Michele
1 month ago

5 stars
I hate liver, but I like pate. (makes no sense) I wanted to add the nutrients from liver to my carnivore diet and I knew this was the only way I’d manage it. 😉 The recipe came out so good! Thank you for sharing!

Sama
1 month ago
Reply to  Michele

I’m glad it did! Just keep in mind that you shouldn’t need much liver in the long run. Get your vitamins loaded up at the beginning, and then lower the dose.

Otherwise hypervitaminosis can become an issue.

Michele
Michele
1 month ago
Reply to  Sama

I made a small batch and added it to my steak. a little once a week is my goal. Thoughts?

Sama
1 month ago
Reply to  Michele

Keep that for a month, then see how you feel. There are plenty of people out there who had unwanted side effects from continuing liver for too long.