Sorry, I’ve only tried it with liver. I don’t know if it would work as well with other meats, because liver is so sticky.
How do you cook liver the keto way?
@Genevieve Gotcha, thanks! I’m finding lots of recipes on Linda’s Low Carb to use with it!
I pan fry it with mushrooms, thenadd some heavy whipping cream. Soooo good!
I grind it in my food processor and add it to keto versions of meatballs or meatloaf.
I made chicken liver in my sous vide and then blended it with egg yolk, heavy cream, and some reduced brandy with bacon and shallot (just the liquid) to make a pate. Will report back tonight to tell you how it is.
Last night I made my first batch of keto liver and onions. One of the stores where I shop was selling 2 four packs of beef liver for $7.
I put a few tbsp of almond flour in a shallow bowl, soaked two liver slices in a refrigerated bowl of milk for an hour or so, then heated up some butter and bacon grease in an iron skillet. Then, I cooked one small yellow onion in the fat, adding salt and cooking until translucent. I pulled the onion out, lightly coated the liver in the almond flour and cooked in the skillet for about 5 minutes a side on medium heat. I then added the onions back in and heated for another minute or two. That one plate of food was all I ate yesterday and I’m still full this morning!
I’m walking to the corner shop to buy some mushrooms. I bought liver yesterday. mmmmmm, looking forward to it.
I just fried some onions in bacon nectar, added some sliced mushrooms, and then a liver that I had quickly seared each side earlier.
It was a taste explosion, it wasn’t much to look at, but it was BLOODY GORGEOUS.
Oh yeah. I had a gherkin for afters.
I’m going to try this, I’ve put some liver in the freezer to make it harder. I’ll try slicing and dicing it later when it’s a bit firmer, and then freeze some in ice cube trays.
I love how I buy something that I think would be good to eat, like avocado, or liver, or whatever, with no consideration to putting a meal together, and then get inspiration from posts on here, and then I just wing it, and it turns out a success like that.
I don’t have photos, but here’s my Friday meal:
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I mix salt, pepper and onion powder in with about a 1/3 cup of almond flour on a plate.
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I soak the liver slices in milk in a covered dish in the fridge for an hour. This process removes the bitter taste of the liver. If you’re OK with it (I certainly am) , then skip this step.
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I keep a can of bacon grease (or, nectar) in my freezer. Scoop out a tablespoon or two and put in a pan on medium heat. Let it melt and get nice and hot.
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Cover the liver slices thoroughly in the almond flour till completely coated. After soaking in the milk, the liver is a little unwieldy and sometimes breaks up into smaller pieces. No matter - get all the liver coated and into the pan.
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Depending on the thickness of the liver (the beef liver I buy is pretty thin) cook in the pan about 3-4 minutes a side.
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BONUS Scramble 5-6 eggs. Add some butter or ghee to the pan. Cook the scrambled eggs in the oil until desired doneness achieved.
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Plate eggs with liver. Add salt, pepper, etc. to eggs. Eat. Smile.
After my last fast, for some reason I was craving liver, so I decided to try one of the recipes above…tasted wonderful! I sauted 1/2 onion & some mushroom in bacon nectar, added the strips of young beef liver, then once the liver was cooked & removed, added some cream & curry powder & salt/pepper to make a pan sauce. Very tasty. The curry was a pleasant surprise that complemented the liver nicely, & helped it taste not quite so “livery”.
Will definitely have this again, thanks for the idea!
When I get to the point where I can buy a half or quarter of a grass-fed steer, I will ask them to blend the liver into the hamburger at a 20% or so mix. Supposedly, it makes the burger taste richer but you can’t tell it’s in there…
I do this for my son. Long story, but he needs the added nutrients and only eats hamburger and bacon. I grind it myself and add a pound to about 3-4 lbs on beef burger. He doesn’t seem to notice it at all, I think it adds a bit of a deep flavor that I liked.
This is sort of off the topic of cooking the liver, but I look at the nutrition facts of liver, and it shows a bunch of CARBS…Why is this?
So then that would mean I would need to be mindful with how much liver I add to keep my carbs as low as needed? I am still quite new to this and apologize if the questions are silly.