Paté is naturally keto friendly. The only ingredient that contains carbs in this recipe is the onion and it’s not much per serving. Here is an incredibly easy recipe I came up with by combining what I liked best from three recipes I’ve tried:
1 lb. container of organic chicken livers (important to find organic because it’s an organ)
1/2 c. Kerry Gold butter
1 medium onion, chopped
1 small clove garlic, crushed and chopped
1/2 tsp. salt (or a bit more to taste)
1/4 tsp. pepper
1 hard boiled egg
2 tbsp. brandy
Rinse the chicken livers and pat dry. Cut up in half inch pieces. In skillet melt half the butter and add the chicken livers. Saute until firm and set aside with slotted spoon, saving drippings in skillet. Add the onion, garlic and brandy and salute quickly, just until onions begin to turn translucent and soak up the brandy! take off heat and let cool for a couple of minutes, then add to livers. Add salt and pepper.
Blend in food processor until velvety smooth. Add remaining butter in 1 tbsp chunks (butter should be room temperature). Cut hard boiled egg into quarters and add. Blend again until very smooth.
Spoon into ramekin, cover and refrigerate. Take out of fridge about half an hour before serving to allow the chill to dissipate. If you’re on a keto diet, you can serve with slices of cucumber, a thin slice of hard-boiled egg and a hefty dollop of paté. If you’re just laying off gluten you can make toast points with gluten free bread of choice, toasted and cut into 4 triangles per slice. Don’t bother removing the crust. You can do them ahead and store in an air tight container.
I’m not going to lie, though….slathered on rustic artisan bread slices is pure heaven – but I’m not going there anytime soon. Finally righted my ship after my Istanbul debacle and the sting of it is still fresh in my mind.