Chicken Liver Pâté with Herbs

Why This Is Strictly Keto

This pâté is nothing but chicken liver, ghee, garlic and fresh herbs, blended smooth — no fillers, no bread, no cream cheese. It’s a nutrient-dense, whole-food take on a classic that’s traditionally served on toast or crackers; here it’s meant for vegetable sticks instead.

Ingredients

• 1 lb chicken livers, trimmed
• 1 cup ghee, divided
• 6 garlic cloves, minced
• 1 1/4 teaspoons fresh thyme leaves, divided
• 3/4 teaspoon salt
• Black pepper, to taste
• Cucumber and celery sticks, for serving

Instructions

1. Prep the livers: Rinse and drain the chicken livers, and cut into 1/2-inch chunks.

2. Sauté the garlic: Melt 1/4 cup of the ghee in a skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.

3. Cook the livers: Add the liver chunks and 1 teaspoon of the thyme. Cook, stirring often, 5–7 minutes until just cooked through (a little pink in the center is fine).

4. Blend: Transfer the liver mixture to a food processor with 1/2 cup of the ghee. Purée until completely smooth. Season with salt and pepper.

5. Chill: Spoon into ramekins or a small jar, top with the remaining 1/4 cup ghee and remaining 1/4 teaspoon thyme. Refrigerate at least 4 hours, or until set.

6. Serve: Serve chilled with cucumber and celery sticks.

Nutritional Info (per serving, approximate)

Tips

• Keep the livers slightly pink in the center when cooking — overcooking makes the pâté grainy instead of silky.
• The ghee cap on top helps the pâté keep in the fridge for up to 5 days.
• A splash of brandy or dry sherry can be sautéed with the garlic for extra depth, if desired.