Liver pâté (O)

This recipe is quick and easy, but requires a blender and refrigeration overnight. You could make it at night and then travel the next day with it. The goal is to make a paste or a gel (and not a soup), so it is better to put in too little water than too much. The recipe only calls for salt and garlic, but you can add your own spices, of course. The liver has a strong taste that takes getting used to for some people.

Liver pâté

liver, butter, coconut, salt, garlic, water
Prep Time 5 minutes
Cook Time 20 minutes
Course Paleo mains
Cuisine Ketogenic, O type
Servings 5


  • 1 Frying pan
  • 1 blender (or food processor), heat-resistant


  • 600 grams chicken liver (or other liver)
  • 3 tbsp butter
  • 3 tbsp coconut flour (or grated coconut flakes or coconut oil)
  • 4 pinches salt
  • 1 cup water (300 mL)
  • 2 cloves garlic


  • Melt butter in frying pan on very low heat.
  • Chop garlic finely.
  • After butter melts and starts to sizzle (but before it smokes), add liver to the frying pan.
  • Sautee liver for about ten to fifteen minutes until cooked (to taste) but slightly pink in places.
  • Turn off heat to frying pan.
  • Add water, salt and coconut powder or oil to the blender.
  • Let liver and butter cool enough so that they will not damage the blender (or food processor).
  • Add cooked livers and butter to blender.
  • Add chopped garlic to blender.
  • Blend on high speed at least one minute
  • Pour blend into a bowl and put in the refrigerator overnight.


The goal is to have a paste that you can use as a dip for carrots or a filling for chard leaf wraps (not a soup). Refrigerated, this can keep a week or possibly less. Good-quality liver is very healthy for some people.
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