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.
This no bake Keto Coconut Macaroons recipe is a quick fat bomb dessert you can make with basic keto pantry staples in just a few minutes. It’s a delicious mix of salty and sweet flavors with a splash of coconut. Made with just 6 ingredients and one bowl clean up is super easy! Plus this stevia sweetened recipe is keto, low carb, gluten free and paleo diet friendly.
Sweeten any dish with homemade stevia extract and keep the carbs and calories low. This is a simple way to preserve fresh or dry stevia leaf with a delicious flavor and no bitter aftertaste.
Prep Time: 10 minutes
Cook Time: 30 minutes
Rest Time: 1 day
Total Time: 1 day 40 minutes
Tincture bottle or small jar with lid
Cheesecloth, nut milk bag, or coffee filter
Stevia leaf fresh or dried
Vodka or Everclear
With fresh leaf: Wash and remove fresh leaves from the stem. Pick through and remove any brown or wilted ones. Coarsely chop the fresh leaves into smaller pieces before placing them in a clean glass jar.
With dry leaf: Crumble the dry leaves into.a clean glass jar by rubbing them between your fingertips and thumb.
Cover contents completely with alcohol. Place the lid on and secure tightly.
Shake the jar and leave on the counter, out of direct sunlight, for 24-36 hours. Shake occasionally. DO NOT leave the extract to sit for longer than 36 hours.
Strain the leaves out through a fine mesh cheesecloth, nut milk bag, or coffee filter. Squeeze to remove all liquid.
Pour the extract into a small saucepan and very gently heat for 20-30 minutes, stirring often. DO NOT BOIL. Heat just enough so the alcohol evaporates off and liquid reduces in volume.