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mason jar of Beef Liver Pate with parsley and apples
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5 from 1 vote

AIP Beef Liver Pate

This AIP Beef Liver Pate is smooth, flavorful and a great AIP liver pate for beginners. This recipe is AIP and Paleo.
Prep Time45 mins
Cook Time25 mins
Chill Time4 hrs
Total Time5 hrs 10 mins
Course: Appetizer, Condiment, Side Dish
Cuisine: French
Servings: 3 servings
Calories: 1026kcal
Author: Beth Chen


  • 1/2 pound Beef Liver
  • 2 medium Onions sliced
  • 1/2 teaspoon Salt
  • 2 tablespoons Fresh Rosemary minced
  • 2 tablespoons Fresh Thyme minced
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon Cloves
  • 1/2 teaspoon Cinnamon
  • 1 Apple peeled, cored and chopped
  • 1 1/4 cup Coconut Milk divided
  • 1/4 cup Coconut Oil or ghee (AIP Reintroduction) plus 2 tablespoons melted


  • Place the liver in a bowl and cover with about 3/4 cup coconut milk. Let sit for at least 30 minutes. After soaking, discard the coconut milk and then rinse the liver under cold running water. Drain well, pat dry and remove white connective tissue, if any. Set aside.
  • Place a skillet with two tablespoons of coconut oil to heat over medium high heat. Next add the sliced onions and cook, stirring occasionally, until they become soft and golden, about 10 minutes. If the onions start to stick to the pan, add one tablespoon of water at a time, as necessary. Taking care not to add too much water.
  • When the onions are cooked through and golden, add the salt, rosemary, thyme, cloves, cinnamon and apple. Continue cooking for 4-5 minutes, until the apple becomes soft and tender. Again, add a one tablespoon of water as necessary if you find the mixture attaches too much.
  • Once the liquid has completely evaporated, add the liver. Continue cooking for an additional 5 minutes or so, until the liver is brown on the outside but still slightly pink on the inside. Remove from the heat, cover and let stand for about 5 minutes.
  • Transfer the mixture to your food processor and give that a few spins on pulse, just to break everything down. While blending, drizzle in 1/2 cup coconut milk. Continue blending until smooth.
  • Next strain the mixture through a fine mesh sieve. To help it through the strainer, swirl the mixture around with a spoon. Pour the mixture into 3 half cup mason jars and place in the refrigerator to set for at least 4-6 hours. Once chilled, serve immediately or within 3-4 days.


  • This pâté will keep for about 3-4 days in the refrigerator and it also freezes very well.
  • The leftovers in the strainer make for a nice dog treat. I freeze mine in molds before serving it to my dogs. They love the crunchy, meaty treat.


Serving: 1serving | Calories: 1026kcal | Carbohydrates: 45g | Protein: 37g | Fat: 83g | Saturated Fat: 69g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 416mg | Sodium: 913mg | Potassium: 1314mg | Fiber: 8g | Sugar: 19g | Vitamin A: 26141IU | Vitamin C: 36mg | Calcium: 137mg | Iron: 16mg