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.
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.
This easy cheeseburger pie is perfect for a low-stress dinner any day of the week! Flavored with simple everyday ingredients, it is sure to be a new family favorite. Plus, you probably already have these budget-friendly ingredients on hand in your fridge right now.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1.5 pounds ground beef
1 tablespoon tallow, or cooking fat of choice, separated
1 medium onion diced
4 whole eggs
½ teaspoon garlic powder
½ teaspoon ground mustard
½ teaspoon salt
½ teaspoon ground black pepper
1 cup shredded cheese
Preheat the oven to 350°F (175°C) and grease a 9-inch round pie plate or 8×8-inch baking dish.
Lightly brown the meat in cooking fat over medium-high heat in a heavy-bottomed skillet or cast iron. Transfer to pie plate once cooked.
Add a little more fat to the skillet and brown the onions until translucent, about 5-7 minutes. Stir frequently.
While the onions cook, whisk the eggs. Add herbs, salt and pepper.
Pour over the beef so it sinks into the meat. Shake the dish gently if needed.
Arrange the onions in an even layer over the eggs and meat.
Top the whole pie with cheese.
Bake for 20 minutes, until cheese is melted and bubbly.
Allow the cheeseburger pie to rest for 5 minutes before slicing.
To make a complete hamburger themed meal, serve on a bed of lettuce with a side of pickles or Pickle Relish and thick slices of fresh tomatoes. Offer mustard and sugar-free ketchup at the table.