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Simple And Delicious Keto Garlic Pate

January 1, 2019

Did you know that beef liver is one of the most nutrient-dense foods you can eat on a ketogenic diet?

There is a reason that so many of our grandparents cooked liver and onions!

The liver is an organ meat (offal) that has been prized for generations.

This is because beef liver is the number one best source of vitamin A known. In fact, grass-fed liver can have up 1,000% of your daily recommended intake of vitamin A!

And best of all, the vitamin A in liver is in the bioavailable form called retinol. Retinol is easily absorbed and utilized by the human body. Most plant foods, on the other hand, contain beta-carotene. Beta-carotene must be converted in to retinol before it can be used by your body.

Additionally, beef liver contains: loads of B vitamins, copper, iron, and choline. Beef liver is also an excellent source of protein.

With so many important nutrients, grass-fed beef liver is a perfect addition to a healthy whole foods ketogenic diet.

Since liver is an acquired taste and texture for some people, pate is a great way to turn an intimidating liver in to a creamy and delicious food.

So without further ado, here is our keto garlic liver pate recipe:

INGREDIENTS

3/4 lb grass-fed beef liver
1 stick grass-fed butter
2 cloves garlic crushed
1 tbsp cracked black peppercorns
sea salt, to taste

INSTRUCTIONS

Prepare the chicken livers by washing them then patting them dry in between kitchen paper.
Cut each liver in half , trim and remove the fatty or sinew pieces. I find it easier to use scissors for this, rather than a knife.
Melt the butter in a saucepan on a low heat and gently fry the garlic until cooked.
Add the chicken livers. Cook for 10 minutes, stirring occasionally.
Remove from the heat then puree with a stick blender using the blade attachment, until smooth.
Stir through the peppercorns then season with salt to taste.
Pour into ramekin dishes, and refrigerate until set.
These will keep for 5 days in the fridge.