Whole30 Bread with Liver Pate

Elevate your Whole30 meal plan with this nourishing and gourmet-inspired Whole30 Bread with Liver Pate recipe. Featuring a grain-free almond flour bread that’s light, fluffy, and baked to golden perfection, this dish pairs beautifully with the rich, velvety liver pate made from nutrient-dense chicken livers, aromatic garlic, and decadent ghee. Gluten-free, dairy-free, and totally compliant, this recipe marries wholesome ingredients with elevated flavors, creating a satisfying, protein-packed dish that’s perfect as a nutrient-rich snack or a stylish appetizer. Serve it warm and fresh, topped with a creamy spread of the pate, and let the earthy thyme undertones and creamy coconut milk add a burst of flavor to every bite. Whether you’re staying Whole30 compliant or simply looking for a culinary adventure, this recipe delivers indulgence without compromise.

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.25 cup Arrowroot powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 4 large Eggs
• 0.25 cup Olive oil
• 1 tablespoon Apple cider vinegar
• 1 pound Chicken livers
• 1 medium Onion
• 3 large Garlic cloves
• 3 tablespoons Ghee
• 1 teaspoon Thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Coconut milk

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.

Step 2

In a large mixing bowl, combine almond flour, arrowroot powder, baking soda, and salt.

Step 3

In a separate bowl, beat the eggs lightly and mix in olive oil and apple cider vinegar.

Step 4

Pour the wet ingredients into the dry ingredients and stir until well combined.

Step 5

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 6

Bake for 30-35 minutes until the bread is golden and a toothpick inserted into the center comes out clean.

Step 7

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 8

Meanwhile, prepare the liver pate by chopping the onion and garlic finely.

Step 9

In a skillet over medium heat, melt 2 tablespoons of ghee and add onions and garlic, cooking until they are soft and translucent.

Step 10

Add chicken livers to the skillet and cook, stirring frequently, for about 7-10 minutes, until the livers are cooked through but still pink in the center.

Step 11

Add the thyme, salt, and pepper, and stir to combine. Remove from heat.

Step 12

Transfer the liver mixture into a food processor, add the coconut milk and the remaining tablespoon of ghee, and blend until smooth.

Step 13

Adjust seasoning to taste and blend again briefly.

Step 14

Serve slices of Whole30 bread topped with a generous spread of liver pate.

Nutrition Facts

Serving size	(1264.2g)

Amount per serving	% Daily Value*
Calories	3648.7

Total Fat 293.8g	0%
Saturated Fat 73.2g	0%
Polyunsaturated Fat 22.7g
Cholesterol 2292.8mg	0%
Sodium 9866.7mg	0%
Total Carbohydrate 138.2g	0%
Dietary Fiber 27.6g	0%
Total Sugars 24.5g
Protein 128.3g	0%

Vitamin D 345.4IU	0%
Calcium 714.6mg	0%
Iron 37.0mg	0%
Potassium 1457.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.3%

Protein: 13.8%

Carbs: 14.9%