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Keto Chicken Liver Pate

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

Serves: 6

Ingredients

  • 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

Instructions

  • 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.

For the printable recipe and complete recipe details, visit the  Keto Chicken Liver (+ Carnivore Option) Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Keto Soy Sauce Alternative (Soy Free!)

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

Ingredients

  • 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

Instructions

  1. Add all ingredients, except salt, to a saucepan and bring to a simmer over medium heat.
  2. Maintain this for about 15 minutes, until the liquid has reduced by a third.
  3. Season with salt.
  4. Transfer to a bottle or jar with a tight-fitting lid. Store in the refrigerator for up to 1 week. Shake well before using.

Notes

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.

For the printable recipe card and complete recipe details, visit the Keto Soy Sauce Substitute (Soy Free!) Recipe on Primal Edge Health and check out our keto and carnivore cookbooks too!

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Keto Asian Lettuce Wraps

Miss Asian food on the keto WOE? These quick and tasty ketofied wraps won’t leave you wanting.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings
: 6
Calories: 224 kcal
 

Ingredients

Dipping Sauce:
  • 1/4 Cup Water
  • 2 Tbsp Apple cider vinegar
  • 3 Tbsp Coconut aminos
  • 2 Tbsp Rice vinegar
  • 1 tsp Chile oil
  • 1 tsp Sesame oil
  • 1 Tbsp Sambal Oelek chili paste
  • 1 Tbsp Chinese hot mustard
  • 1 Tbsp Dried chives
  • 1 tsp Grated ginger
Filling:
  • 2 Tbsp Coconut cooking oil divided
  • 2 Tbsp Sesame oil divided
  • 1 lb Ground chicken
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1/4 tsp Salt
  • 1/8 tsp Smoked paprika
  • 1 8oz can of sliced water chestnuts, drained, rinsed, and minced
  • 1/3 cup Minced onion about 1/2 med onion
  • 4 oz White button mushrooms minced
  • 1 Tbsp Minced garlic
  • 3 Tbsp Coconut aminos
  • 1 Tbsp Rice vinegar
  • 1 tsp Swerve
  • 2 tsp Minced ginger
Serve with:
  • Romaine lettuce leaves
  • Dipping Sauce

Instructions

For Sauce:
  1. Add all ingredients into a small bowl and mix until well combined. Set aside.
For Filling:
  1. In a large non-stick skillet, add 1 Tbsp of the coconut oil and 1 Tbsp of the sesame oil. Heat skillet, then add the ground chicken and season with the onion powder, garlic powder, salt, and smoked paprika. Cook chicken until done. Remove from pan.
  2. In same skillet, add the remaining coconut oil and sesame oil. Heat skillet and add the water chestnuts, onions, mushrooms, and garlic and cook for 5-8 minutes until tender.
  3. In small bowl, mix together the coconut aminos, rice vinegar, Swerve, and ginger. Add to skillet. Stir to combine and cook until everything is warmed and well combined.
  4. Serve in lettuce leaves or over cauliflower rice along with the dipping sauce.
Recipe Notes

If you don’t like spicy, you might want to start with less chile oil, sambal oelek, and hot mustard and increase to your taste, but I highly suggest you add at least some of each! It really makes a big difference in taste.

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.

For the printable recipe and complete recipe details, visit the Keto Pumpkin Spice Waffles at Lone Star Keto.

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Keto Bacon Jalapeno Cheese Ball

Smoky bacon mixed with spicy jalapenos and cheddar and pepper jack cheeses. This  easy to make Keto Bacon Jalapeno Cheese Ball is bold and flavorful.

Prep: 30 mins
Chill Time: 2 hrs
Total: 2hrs 30 mins

Servings: 15
Calories: 140 kcal

Ingredients

8 oz cream cheese softened
1/4 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup pepper Jack cheese
1/2 cup chopped cilantro divided
2 tsp minced garlic
1/4 tsp cumin
1/2 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp sea salt
2 tsp lime juice
2 tsp coconut aminos or Worcestershire
3 Tbsp minced jalapenos divided (about 1 large)
8 pieces cooked bacon crumbled, divided
2 Tbsp chopped chives

Instructions

In a medium bowl, mix together the cream cheese, sour cream, cheddar cheese, pepper Jack cheese, half the cilantro, garlic, cumin, smoked paprika, chili powder, salt, lime juice, coconut aminos, half the diced jalapenos, half the crumbled cooked bacon, and half the chives.

Roll into a ball. Chill in refrigerator for one hour to firm ball, so it’s easier to roll in garnish.

For garnish, place remaining cilantro, jalapenos, bacon, and chopped chives on a plate and toss together. Roll in the garnish until fully covered.

Chill covered for at least an hour before serving. Serve with pork rinds, veggies, cheese whisps, or keto/low carb crackers.

Recipe Notes

This can be made ahead of time and stored in the refrigerator up to a week. Roll ball into garnish right before serving. If you don’t like spicy, leave out the jalapenos or be sure to seed them and remove the inside ribs.

Total Carbs: 1g
Dietary Fiber: 0g
NET CARBS: 1g

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.

For the printable recipe and complete recipe details, visit the Keto Bacon Jalapeno Cheese Ball at Lone Star Keto.