EASY KETO LIVER MOUSSE

One of my missions is to get my clients to incorporate more fat-vitamin-rich, hormone-nourishing organ meat into their diet! I know… it’s not an easy goal. That’s why I’m constantly on the hunt for recipes that incorporate liver or make liver the main ingredient. This keto liver mousse recipe is inspired by Jasmine and Melissa Hemsley.

I recommend buying top quality organic liver for more nutrient density and to reduce the exposure to antibiotics or hormones. Many people don’t like eating liver because they think it’s the main detoxification organ that stores toxins. This is not correct: The liver neutralises but generally doesn’t store toxins. Storing happens in the body’s fat tissues and also nervous systems.

But the liver IS a crucial storage “vessel” for many important nutrients that can be a challenge to find in other foods: folic acid, all fat-soluble Vitamins (A, D, E, K), Vitamin B12, copper, iron and others.

I particularly like this recipe because the apple takes away the “livery” taste and must be a particular delight for all of you fruit-deprived ketoers… I serve them with a big salad or some other side vegetables. While my daughter likes it best on a buckwheat or other gluten free cracker as a snack, my son eats them just “like that” and thinks they’re “meat cakes”. I could also imagine chopping them up and frying them with some courgette or Konjac noodles.

Over to you to find the best way of incorporating them into  your meals!

Word of warning: I gave these to my 3-year-old for dinner (and he loved them) but he didn’t go to sleep until an hour later than usual… So yes, these keto liver mousse cakes DO give you energy!

Ingredients

200g organic Chicken liver, raw
1/2 Apple
100g Butter, at room temperature
2 organic Eggs
1/2 Small Onion
1/2 tsp ground Allspice or ground Cumin powder
1 tsp Rock Salt and 1/2 tsp Black Pepper

Macros – per portion (118g)

Calories – 274
Net Carbs – 1.7g
Protein – 12.5g
Fat – 24.0g
Fibre – 0.3g

Cooking Instructions

Serves 4

1. Preheat the oven to 130C/250F.
2. Put all ingredients into a strong blender and pulse until you have a smooth paste.
3. Fill into a muffin tin and bake for 20-25 minutes.