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
½cupbutteror duck fat for dairy free
¼teaspoonground 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.
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.
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.
Chill Time: 1hr30mins
Total time: 2 hrs 3mins
Servings: 44 Calories: 75kcal per cookie
1/2cupbutter room temperature
2 1/2cupsalmond flour
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.
This collagen-rich, super meaty Easy Keto Carnivore Beef Stew is slow-cooked in a crockpot. It pops with flavor from low-carb vegetables and herbs. The best part is that this stew is a deeply nourishing meal for any day of the week, freezer friendly and takes minimal prep work to put together.
With few simple modifications, it is quickly transformed into a carnivore stew, perfect for those interested in zero-fiber carnivore diet recipes.
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6 servings
2 pounds beef marrow bones
2 pounds chuck roast cubed
2 tbsp tallow or other cooking oil
6 cups bone broth
8 ounce mushrooms quartered
2 cups cauliflower chopped
1 large carrot chopped
1 large onion chopped
4 cloves garlic minced
2 tsp dried thyme
2 tsp salt
1 tsp ground black pepper
Turn the slow cooker on low and place the marrow bones in the center of the insert.
Cube the roast. Heat tallow in a large skillet over high heat. Arrange the meat in a single layer and sear evenly on all sides. Cook in batches if needed. Once cooked, add to the pot.
Rinse and chop all vegetables. Gather the herbs. Place everything all in the pot on top of the meat.
Pour broth over it all. Season with salt and pepper.
Cover and cook on low for 6-8 hours.
Use what you have on hand, this recipe is very forgiving! Do you have other vegetables in your fridge that need to get used up? Add them in. Chop the broccoli, zucchini, or cabbage and add to the pot. Parsley, oregano, or rosemary may also be added or substituted.
Mind your water line, if you add in a significant amount of extra vegetables, you may need to add more broth or water too.
Adapt this recipe for a carnivore diet by simplifying the ingredient list to marrow bones, stew meat, tallow, bone broth, and salt. Decrease the broth to 4 cups. Cook on low. Check after 6 hours.