I didn’t used to like liver. Honestly, I hated the taste and texture of liver.
The taste was too strong and the texture is just weird.
Eating liver is good for you…and me.
I know I should eat more liver, so over the years, I have experimented with numerous ways to prepare beef liver.
This is hands-down my favorite keto liver recipe.
Keep in mind that this recipe is also great for Primal, Paleo, Whole 30, and any whole food nutrition dense diet. And on Keto, my cravings for particular foods are strong. I know when I crave liver, it means there are some nutrients that my body needs now.
Whip out one package of beef liver and one package of bacon from the freezer, and I’m satisfying my cravings with a great ketogenic meal.
Aside from bacon, onions, mushrooms and butter providing some serious flavor and balancing out the liver, there are some secrets to why this is my favorite.
First, don’t skimp on the salt.
It’s really important and not as bad for us as previous recommendations might have cautioned.
Second, don’t overcook liver.
I don’t want mine rare or anything, but a little bit of pink goes a long way. Overdone liver is about as appetizing as a boot heel. And about as easy to chew.
Side note – I’ve tried to get my kids to eat liver from a young age. For a long time, they were both resistant. So I never pushed too much. They each had to have at least one bite of liver off my plate. They made the obligatory faces and protested but managed to get it down.
In the last year or so, though, the story has changed. Not only do they not protest the one bite, I can usually get them to take two. LOL
When I made this recipe last night, I got the surprise of my life. The kind that makes a nutritionist mom’s heart sing.
My daughter ate several bites off my plate. And then she asked for a full serving of her own.
And she ate it! Huzzah! #MomWin
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My Favorite Keto Beef Liver Recipe
- 1 pound grass-fed beef liver
- 4 strips bacon we use Garrett Valley Uncured Bacon
- 3 tbsp pasture butter divided use
- 1 large Onion
- 4 large garlic cloves
- 10 ounces sliced button mushrooms
- Unwrap the beef liver and lay flat on a layer of paper towels. Pat dry.
- Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients.
- Dice bacon and fry in 2 tablespoons of butter in a large skillet. When crispy, remove the bacon bits from the pan and drain on paper towels. Leave the grease and butter in the pan.
- Slice onion roughly. You want your pieces of onion to be similar in size to a bite of liver. The one-to-one ratio is part of the flavor secret! Saute on low in bacon grease and butter until it starts to soften but is not yet translucent.
- Add garlic to the onions for an additional 30 seconds.
- Add mushrooms to the onions and garlic. Saute everything until mushrooms are tender.
- Shove all the vegetables to one side of the pan, away from heat. You may want to scoot the pan so that side is off the burner a bit.
- Turn the heat up to medium and add the last tablespoon of butter.
- When the butter is melted, add half the liver slices. Cook until you start to see the edges cooking. They’ll turn from red to gray. When that border is a few millimeters thick (2-3 minutes, or so), flip them over.
- Fry on the second side for another 2-3 minutes. Until you know how you like your liver, the best way to check is to cut into it. If it’s still red, keep flipping until it is just barely cooked through. You want just a tinge of pink so it’s cooked but still tender.
- Place liver on a platter and cook remaining liver in the same fashion.
- Toss the bacon bits with the vegetables and smother the liver with them.