Global · snack
Chicken Liver Pâté with Butter
Video by Ketogenic Woman on YouTube · Open on YouTube
- Carnivore
- Keto (0.3 g net carbs a serve)
- Gluten-free ingredients
- Nut-free
Contains: Milk. Check labels on stock, sauces and spice mixes.
Liver is one of the richest food sources of vitamin A and B12 and also gives folate and some iron: a 2-tbsp serve gives about a day's vitamin A and more than a day's B12. The butter makes it high in saturated fat, so keep portions small.
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Ingredients 4
Method
Tap a time to watch that step in the video.
- Rinse and drain the chicken livers and pat them dry with paper towel. There's no need to trim them, since everything gets blended. 2:29
- Melt part of the butter in a frying pan over medium heat and cook the livers, turning, until browned outside and only slightly pink inside (cook them through if you prefer). 2:50
- Add the rest of the butter to the pan, let it melt, then take the pan off the heat and leave it to cool for 10–15 minutes. 4:58
- Scrape the livers, butter and every bit of pan juice into a blender with ½ tsp onion salt and ¼ cup cream. Blend on medium for about 20 seconds until smooth, then taste for salt. 6:20
- Spoon into a dish and refrigerate for about an hour, until it sets to a soft, scoopable texture. Serve cold with slices of roast beef, crisp bacon or pork rinds, or alongside a meat meal. 8:54
Tip. Makes just over 2 cups (16 serves of 2 tbsp). Time includes about an hour of chilling (our estimate). Keep chilled and eat within 3–4 days. The cook uses onion salt; plain salt keeps it strictly carnivore. Beef or lamb liver also works.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 16
Where the energy comes from one serve
- Net carbs 1%
- Protein 18%
- Fat 81%
Fits keto: 0.3 g net carbs a serve, with 81% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin B12 High151%
3.6 µg a serve, mostly from chicken livers (99%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Vitamin A High104%
933 µg a serve, mostly from chicken livers (91%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Selenium High32%
18 µg a serve, mostly from chicken livers (99%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Folate High31%
123 µg a serve, mostly from chicken livers (100%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Iron Source14%
2.5 mg a serve, mostly from chicken livers (100%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin B6 Source10%
0.2 mg a serve, mostly from chicken livers (99%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Show the other 9
Zinc8%
0.9 mg a serve, mostly from chicken livers (98%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin C7%
6 mg a serve, mostly from chicken livers (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin E3%
0.4 mg a serve, mostly from butter (54%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Omega-33%
0.1 g a serve, mostly from butter (59%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Potassium1%
60 mg a serve, mostly from chicken livers (90%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Calcium1%
7.4 mg a serve, mostly from butter (34%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Magnesium1%
5.8 mg a serve, mostly from chicken livers (92%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Vitamin D1%
0.2 µg a serve, mostly from butter (88%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin K1%
0.9 µg a serve, mostly from butter (86%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Ketogenic Woman; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.