Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches, will show you how to make Hollandaise Sauce.
Andy Storey, one of our Meatrx.com coaches, will show you how to make beef liver organ meat burgers using a recipe by Jessica Haggard.
Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches, will show you how to make beef or chicken liver pate.
Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches, will show you how to make a quick and easy carnivore diet style Alfredo sauce. You can use this Alfredo sauce as a dip for steaks, chicken, or any other meat. However, this recipe is 99% dairy.
This carnivore take on the original fatheads pizza dough has some serious potential for the creative meat eater!
250g cream cheese
350g cooked fatty bacon
180g grated mozzarella cheese
1/3 cup parmesan cheese
Blend cream cheese with eggs, fine chop the bacon as small as possible. Mix bacon into the cream cheese mixture then fold in the mozzarella and parmesan cheese.
Spread out flat on a baking sheet and bake at 200 degrees Celsius for 20 minutes.
Cut into squares, use as a carnivore pizza base or be creative!
This easy keto chicken liver pate recipe with no alcohol is ultra-smooth and creamy. Every bite is packed with flavor and great nutrition! Make this as an appetizer when you really want to wow your guests!
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 4 hours – overnight
- ½ pound chicken livers
- ½ cup butter or duck fat for dairy free
- 1 medium shallot minced
- 2 cloves garlic minced
- 1 tablespoon parsley minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Trim the chicken livers and remove any sinew. Kitchen scissors work well for this.
- Melt a tablespoon of butter in a skillet over medium heat. Add garlic and shallots. Cook for 1-2 minutes until fragrant.
- Add chicken liver to the pan. Pan-fry the first side until golden brown, flip them over for the second side, about 5-7 minutes total. Add parsley in the last minute of cooking.
- Remove from heat and cool enough to add to a food processor. Add remaining butter and season with salt. Puree until smooth.
- Pour into ramekin dishes or a container and chill for 4 hours or overnight to set.
This dairy free liver pate with ox live recipe is an amazing side dish sure to wow dinner guests as well as your own taste buds! Make it in 15 minutes, then chill until you’re ready to serve. Liver pate is an elegant way to boost your nutrition without dairy on a keto, carnivore, paleo, or any healthy diet.
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time: 4 hours – overnight
Total Time: 4 hours, 15 minutes
- 1 cup duck fat, lard or bacon fat, divided
- 1 small onion diced, optional
- 2 cloves garlic minced, optional
- 1 pound ox or beef liver
- 1 tablespoon raw apple cider vinegar, lime or lemon
- 1 tablespoon rosemary, optional
- 1 tablespoon thyme, optional
- 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper, optional
- Saute the onion in 2 tablespoons of cooking fat over medium heat. Cook for about 5 minutes, until transparent and soft. Stir occasionally to avoid burning. Add garlic and continue cooking for another 2 minutes or so until garlic is fragrant and golden in color.
- Slice the liver into thin strips. Push the onion and garlic over to the side of the pan and arrange the liver in a single layer. Sear it for 30 seconds to 1 minute on each side.
- Remove from heat and let cool.
- Transfer liver, onion, and garlic sauté to the bowl of a food processor. Add the vinegar, rosemary, thyme, salt, and pepper. Add 1/2 cup of fat.
- Pulse to chop liver. Blend to combine. Add the remaining fat. Continue blending until smooth.
- Put into an airtight container and chill in the fridge for 4 hours or overnight.
Liver pate can be served right away, however, it’s best to let it chill in the refrigerator for at least 4 hours before serving. If you can, make it the day before so it chills overnight and all the flavors can meld together.
For strict carnivore omit the onion, garlic, rosemary, thyme, and black pepper. ACV is usually ok for most people. Omit if needed.
Flavored with vinegar, ginger, and garlic, this low carb keto soy sauce substitution is packed with flavor so you can still eat soy sauce on a keto diet (or any diet) but without any negative effects of soy! This recipe is allergen-free and contains no sugar, soy, or wheat.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves: 16 tablespoons
- 1.5 cups bone broth
- 2 teaspoons apple cider vinegar
- 1 teaspoon maple extract or other liquid keto sweetener to taste
- 1/8 teaspoon ginger powder
- 1/16 teaspoon garlic powder
- 1/16 teaspoon onion powder
- 1/16 teaspoon salt
- Add all ingredients, except salt, to a saucepan and bring to a simmer over medium heat.
- Maintain this for about 15 minutes, until the liquid has reduced by a third.
- Season with salt.
- Transfer to a bottle or jar with a tight-fitting lid. Store in the refrigerator for up to 1 week. Shake well before using.
Since this is bone broth based, you may see it gel after being in the fridge. Bring the homemade soy sauce to room temperature before serving and stir well to recombine the flavors.
A delicious one pan keto lunch or dinner, this sausage skillet ready in 30 minutes. It's crispy, fried, and oh so delicious. 100% ketogenic, low-carb, and gluten-free.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 small green cabbage
- 2 tablespoons coconut oil, butter, or tallow
- 1 pound chicken sausage
- 1 teaspoon salt
- 4 cloves garlic minced
- 1 tablespoon rosemary leaf
- Finely chop the cabbage and add to the coconut oil over medium heat in a skillet. Keep the cabbage in one layer and cook for 7 minutes.
- Toss the cabbage, stir it around well and continue to cook for another 7 minutes.
- Slice open the sausage, break it apart with your fingers and add it to the skillet. Add the salt, garlic and rosemary. Continue to cook over medium heat until the sausage is golden and crispy. The cabbage should be very soft. I like it best when it is slightly golden and the sausage is crispy.
- Serve warm.
Light and fluffy Christmas cookies made with cream cheese and a hint of peppermint. These festive Keto Peppermint Cream Cheese Cookies melt in your mouth and are sure to please.
Calories: 75 kcal per cookie
- 8 oz cream cheese softened
- 1/2 cup butter room temperature
- 1 1/4 cup Swerve granular
- 1/2 tsp xanthan gum
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp pepperment extract
- 2 1/2 cups almond flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- Red and green food coloring
- Preheat oven to 350 F degrees.
- Line 2 baking sheets with parchment paper or use silicone mats.
- In medium sized bowl, beat cream cheese and butter together until smooth and fluffy.
- Add Swerve and beat until fully incorporated.
Add eggs and extracts and mix.
- In a separate medium-sized bowl, whisk together the flour, baking powder, xanthan gum, and salt.
- Add dry ingredients to the wet mixture and stir just until combined.
- Separate the dough into three small bowls.
- Add red food coloring to the mixture in one bowl. Green into another and leave one bowl without any coloring.
- Refrigerate for 60 minutes. If dough is still hard to work with, chill longer.
- To create marbled cookie, scoop about 1 tsp of each color dough into your hands and GENTLY roll together between the palms of your hands, forming a ball. Do not over mix or colors will blob together and make a yucky looking hue. Think brown instead of pretty red and green. 😛
Place marbled dough ball on prepared baking sheets and chill for 30 minutes in the refrigerator. You can flatten them a bit before refrigerating if you want more of a cookie look or leave in a ball, so they’re a bit thicker and more cake-like. They will spread a little, so don’t put them too close together. Dough tends to warm up after handling it, so refrigerating helps some with the spreading.
- Bake 18-20 minutes. Cookies should be light in color and will seem a bit under-cooked, but do not over bake.
- Cool cookies on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling. Cookies will firm up yet remain soft and a bit cake-like.
- Store in a tightly sealed container for up to two weeks, or in the freezer for up to 3 months.
The secret to marbling the dough without mixing the colors is to chill it thoroughly. The dough is super sticky and can be difficult to work with when at room temperature.
*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.
Total Carbs: 5.8g
Dietary Fiber: 0g
Sugar Alcohols (erythritol): 4.1g
NET CARBS: 1.7g
Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.
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