There’s something incredibly satisfying about making your own pate at home. Not only does it feel a little fancy, but it’s also surprisingly quick and fuss-free — especially this keto version. I first made this for a small holiday gathering, thinking it would be more of a “niche” appetizer, but to my surprise, even the folks who swore they didn’t like liver ended up coming back for seconds. Since then, it’s been my go-to for Christmas platters, Thanksgiving canapés, and even lazy afternoons when I just want a rich, flavorful snack with some keto crackers. At just 0.6g net carbs per serving, it fits right into a low-carb lifestyle without feeling like a compromise.
Why This Recipe Works So Well
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Quick and easy – From stovetop to fridge in under 20 minutes.
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Rich and flavorful – The butter, herbs, and brandy give it a smooth, decadent taste.
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Perfect for gatherings – Serve in a pretty jar with crudités, crackers, or low-carb toast.
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Customizable – Add cream for a lighter texture, or keep it cream-free for a richer finish.
One of my favorite touches is the addition of capers — they give just the right pop of briny brightness that makes the pate feel restaurant-quality.
Ingredient Notes & Tips
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Chicken Livers – Fresh, good-quality livers are key. Grass-fed gives the best flavor.
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Butter – Use a good salted butter for a more rounded taste.
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Onion & Garlic – Adds depth and sweetness as they cook down.
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Bay Leaf & Thyme – Classic aromatics for a savory, herby note.
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Capers – My personal favorite twist; they brighten the richness.
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Brandy – Adds warmth and a touch of sweetness.
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Heavy Cream (Optional) – Makes it lighter and fluffier if you want a softer pate.
How I Make It Step-by-Step
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Prep the livers – Trim away any sinew for a smoother final texture.
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Start the base – In a non-stick pan, melt 1 tablespoon butter, then add chicken livers, onion, garlic, bay leaf, thyme, capers, salt, pepper, and water (3 tbsp if adding cream, 4 if not).
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Cook gently – After 2 minutes on medium heat, add the brandy and cook another 2 minutes, until livers are mostly cooked through but still slightly pink inside. This keeps them tender and prevents a grainy texture.
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Blend until smooth – Remove the bay leaf, let the mixture cool slightly, then pulse in a food processor with half the remaining butter. Add the rest and blitz until silky.
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Jar and seal – Spoon into a jar or bowl, smooth the top, then pour over 2 tablespoons melted butter and tuck in a bay leaf for garnish.
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Chill – Refrigerate until firm.
Serving Suggestions
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Spread on keto crackers for a quick snack.
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Use as part of a charcuterie board alongside cheeses, nuts, and pickles.
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Serve with crisp cucumber slices or celery sticks for a fresh bite.
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Add to low-carb toast for a quick lunch or appetizer.
Extra Cooking Notes
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Don’t overcook the livers — this is the biggest mistake that leads to grainy pate. Slight pinkness inside means they’ll blend smooth.
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If you prefer a milder flavor, soak the livers in milk for 1–2 hours before cooking, then drain and pat dry.
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For a more festive presentation, sprinkle fresh thyme leaves or crushed pink peppercorns on top before chilling.
Keto Chicken Liver Pate
Silky, rich, and full of flavor, this keto-friendly chicken liver pâté is perfect for spreading on low-carb crackers or enjoying with crisp veggie sticks. With a touch of brandy and herbs, it’s an elegant yet simple appetizer you can make ahead for gatherings or treat yourself to during the week.
Ingredients
- 8 oz (225 g) chicken livers, trimmed
- ½ cup (113 g) unsalted butter, softened, plus 2 tbsp melted for topping
- ½ small onion (30 g), thinly sliced
- 1 small garlic clove, minced
- 1 bay leaf (plus extra for garnish, optional)
- ¼ tsp thyme leaves
- 8 small capers (or 6 large)
- ½ tsp flaky sea salt
- ¼ tsp ground black pepper
- 3–4 tbsp water (use 3 tbsp if adding cream, 4 tbsp if not)
- 1 tbsp brandy
- 2 tbsp heavy cream (optional, for a fluffier texture)
Instructions
- In a nonstick skillet, melt 1 tablespoon of the butter over medium heat. Add the chicken livers, onion, garlic, bay leaf, thyme, capers, salt, pepper, and water. Cook for about 2 minutes, stirring gently.
- Pour in the brandy and cook for another 2 minutes, or until the livers are just cooked through — a hint of pink is fine. Avoid overcooking, as it can make the pâté grainy. Remove from heat and let cool for 2–3 minutes.
- Discard the bay leaf, then transfer the mixture to a food processor. Blend with half of the remaining butter until combined, then add the rest of the butter and process until silky smooth. If you prefer a creamier pâté, add the heavy cream at this stage and blend again.
- Spoon the pâté into a glass jar or serving dish, smoothing the top. Pour over the melted butter and garnish with a bay leaf if you like. Cover and refrigerate until firm, about 1 hour.
- For the best flavor and spreadability, let the pâté sit at room temperature for a few minutes before serving. Enjoy with keto crackers, toasted low-carb bread, or fresh vegetable sticks.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 119Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 260mgSodium: 407mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 11g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Keto chicken liver pate might sound like something you’d only find in a high-end restaurant, but once you make it yourself, you’ll see just how doable — and delicious — it really is. It’s a rich, satisfying spread that works for both special occasions and everyday snacking. With its silky texture, deep flavor, and low carb count, it’s a recipe that keeps finding its way back into my kitchen, no matter the season.
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