Chicken Liver Parfait (Keto)

Keto Chicken Liver Parfait
Keto Chicken Liver Parfait

While liver PATE is lovely, liver PARFAIT is different and something truly special. A pate is simply blitzed cooked ingredients, but a parfait includes butter and eggs in a raw, tempered mixture which is blitzed and passed through a fine mesh sieve to achieve a smooth and creamy (dreamy) mixture before baking at a low temperature, Baine-Marie-style. Believe me, it’s well worth the extra love and effort! This recipe fills 4 ramekins, and I calculated the macros that each ramekin can be shared and enjoyed between two people. If you aren’t hosting a dinner-party-for-eight, simply freeze the remaining ramekins like I did. I spread this creamy parfait on my Keto Chia Seed Crackers* (as pictured).

*Keto Chia Seed Crackers not included in macros

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 1.6g
(1.8%); Fat 34g (87.4%); Protein 9g (10.2%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –


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Print Recipe
Chicken Liver Parfait (Keto)
A smooth and creamy chicken liver parfait coming in at a mere 1.6g carbs per generous serving (half a ramekin). Delicious spread on my Keto Chia Seed Crackers, as pictured.
Keto Liver Parfait
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Light Meals, Sauces / Condiments
Cuisine French, General
Prep Time 30 minutes
Cook Time 90 minutes
Passive Time 4 hours to set
Servings
ramekins
Ingredients
For the parfait
  • 300 g chicken livers (trimmed weight)
  • 220g g unsalted grass-fed butter softened
  • 1 onion peeled and finely chopped
  • 3 cloves garlic peeled and finely sliced
  • 1 tsp dried thyme
  • 80 g Brandy
  • 1 tsp salt
  • 3 eggs
To finish
  • 80 g unsalted grass-fed butter
  • thyme to garnish (optional)
Course Light Meals, Sauces / Condiments
Cuisine French, General
Prep Time 30 minutes
Cook Time 90 minutes
Passive Time 4 hours to set
Servings
ramekins
Ingredients
For the parfait
  • 300 g chicken livers (trimmed weight)
  • 220g g unsalted grass-fed butter softened
  • 1 onion peeled and finely chopped
  • 3 cloves garlic peeled and finely sliced
  • 1 tsp dried thyme
  • 80 g Brandy
  • 1 tsp salt
  • 3 eggs
To finish
  • 80 g unsalted grass-fed butter
  • thyme to garnish (optional)
Keto Liver Parfait
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Chop the chicken livers into smaller, even-sized pieces. Remove and discard any sinew bits. Have all your remaining ingredients prepped and ready - and be sure to use softened butter (simply leave the butter at room temperature for several hours before starting.)
  2. Use about two tablespoons of the butter you have and melt in a pan on the stove top. Very gently cook the onions, garlic and dried thyme until softened and translucent. Do not allow to colour, the heat should be low. This can take up to 15 minutes.
  3. Add the Brandy to the pan and cook until the Brandy completely cooks out and there is no moisture remaining.
  4. Remove the mixture from the heat and set aside to cool.
  5. Scatter the salt over the chicken livers, then place the livers, softened butter and eggs into a bowl. Add the cooled onion-Brandy mixture to the bowl. Place the bowl of mixture inside a larger bowl that has been filled with warm tap water. Leave to stand like this for 10-15 minutes. This may sound like a bizarre step, but we need to get all the ingredients at the same temperature to ensure our parfait doesn't split. (Note: If your bowl of mixture 'floats' in the larger bowl of water, simply place something heavy on top, like two dinner plates.) Stir and agitate the mixture once or twice.
  6. At this time, you can preheat the oven to 100°C / 210°F.
  7. Remove the bowl from the larger bowl of water, then use a hand (stick) blender to blitz the mixture until smooth. If you didn't trim the sinew from your livers, you will know about it now. (They will wrap around the blade, and can delay the blitzing, or even damage your stick blender.)
  8. Strain the mixture through a fine mesh sieve into a bowl. Use a pastry scraper to work the mixture through the sieve. (To ensure nothing goes to waste, clean the scraper, then use it to scrape the bottom of the sieve where lots of smooth mixture is still sitting.) Discard the contents of the sieve - the herbs have done their job and the remaining residue is likely bits of sinew left from the livers.
  9. Divide the mixture between 4 ramekins and place the ramekins into a large, deep roasting dish.
  10. Pour boiling hot water into the roasting dish. Do not get any water into the ramekins.
  11. Cover the dish tightly with foil.
  12. Place in the oven for 1 hour 30 minutes.
  13. Please use a meat probe thermometer now. Open the oven and insert it into the mixture of one of the ramekins. If the temperature is above 68°C / 155°F, the mixture is sufficiently cooked through and safe to eat.
  14. Carefully remove the ramekins from the dish of water and set aside to cool. Keep the foil on top.
  15. After the parfait has cooled, melt the extra butter (mentioned under "TO FINISH" in ingredients list) over low heat in a small pan. Set aside.
  16. Lift the foil from the ramekins and use a spoon to gently scrape off the oxidised top layer of parfait. You will notice that just under the brown layer is a beautiful pink parfait.
  17. Work quickly as the mixture will oxidise and discolour again, this is why we cover it with the melted butter which will preserve the colour and set as a solid layer.
  18. Pop a little thyme sprig in there to be fancy, and place in the fridge to set and cool completely.
    Keto Liver Parfait
  19. The full macro-breakdown (and allergens) can be found further down the page.
Recipe Notes

Fantastic spread on the Keto Chia & Mixed Seed Crackers, as pictured.

Photographs and recipes on MUD & LOVE are copyright © Monya Kilian Palmer. However, these recipes were created for you to enjoy and share, so feel free to share the link of this recipe on your social media channels. If you are on Instagram, find me here; and if you want to subscribe to my monthly newsletter, click here. Happy cooking!

DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.

Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!

Macro Details per serving (1/2 ramekin)
1.8%              Carbs
10.2%            Protein
87.4%            Fat

Nutritional Information per serving (1/2 ramekin)
Calories                         355Kcal / 1485kJ
Fat                                  34g
of which saturates       20g
Carbohydrates             1.6g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           1.2g
Fibre                               0.7g
Protein                           9g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 1.6g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Eggs
Milk

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

 

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Summary
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Recipe
Chicken Liver Parfait (Keto)
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