January 23, 2018

Creamy Liver and Onions with Zoodles

Creamy and crumbly chicken liver with onions served over zucchini noodles is a deliciously healthy dinner recipe you can make in 30 minutes {keto, low carb, gluten free}

Eating organ meat can be strange for a lot of people, but this delicious creamy chicken liver with onions can be your new favorite, trust me, it tastes great! Adding some cream for a better finish makes this dish so tasty. Serve the thick stew over pasta, rice, mashed potatoes or zucchini noodles to cut your carbs.

Even if it looks a little strange, chicken liver is very tasty and it’s good for you. Chicken livers are high in protein, folate, iron and vitamin A and B. According to scientists chicken liver protects against anemia, supports fertility, good for teeth, bones, skin and body tissues, boosts energy, mind and immune system, also promotes good eyesights. [source]

This creamy chicken liver recipe is easy and simple to make, and is ready in half hour. All you need to buy some organic free range organ meat, slice some onions and garlic, cook the stew like liver and onions, add cream, finally  “spiralize” a zucchini into noodles and serve. Simple and easy, isn’t it?

Remove the fat and cut out the sinew of the liver, then wash under running cold water, pat dry and cut into little pieces. Cook the liver pieces with the sautéd onion for 10-15 minutes. When the liver is soft and there’s no fluid (blood) running out it when it’s cut in half, it means your meat is ready. Stir in the cream, bring it to boil, then remove it from the stove. Serve over sautéd or raw zucchini noodles.

The creamy and crumbly chicken liver served over zoodles makes gluten free, low carb dinner that also fits into ketogenic diet.

Note: I used goose fat to cook the liver, as my grandmother taught me, but it’s totally fine if you use olive oil or even coconut oil.


Diet: gluten free, low carb, keto, clean eating

Creamy Liver and Onions with Zoodles
Prep time: 
Cook time: 
Total time: 
Serves: 2
Creamy chicken liver with onions served over zucchini noodles is a deliciously healthy dinner recipe you can make in 30 minutes {keto, low carb, gluten free}
  • 1 large onion
  • 1-2 garlic cloves
  • 250 g / 8.8 oz chicken liver
  • 2 tablespoons olive oil / fat / coconut oil
  • ½ cup double cream/ half-and-half
  • ½ teaspoon paprika
  • ¼ teaspoon marjoram or oregano
  • salt
  • pepper
  • 1 large or 1,5 medium zucchini
  • ¼ tbsp butter
Let's get started!
  1. Slice the onion and crush the garlic.
  2. Remove the sinew and fat from the liver, cut them into little pieces, wash them, then pat them dry with kitchen paper.
  3. In a large skillet heat two tablespoons oil or fat, when it's hot add the sliced onion. Sauté the onion on medium heat, until is tender. Add the crushed garlic and liver pieces.
  4. Cook the liver, stirring them occasionally for 6-7 minutes. Season them with paprika, marjoram, salt and pepper to taste, stir well, cover the skillet with a lid and cook for another 5-6 minutes (add a little water if necessary).
  5. Cut in half a piece of liver, if there's no fluid coming out of it, it means it's ready. Don't overcook the liver, it may become tough.
  6. Stir in the cream and bring it to boil, then remove the skillet from heat.
  7. While the liver is cooking, prepare the zucchini noodles using a Spiralizer or vegetable peeler.
  8. Heat a little butter in a skillet, when it's hot add the noodles, Sauté them for 1-2 minutes, season with salt and remove from heat, otherwise they become soggy.
  9. Serve the creamy liver with the zucchini noodles.

Nutrition Facts
Serving Size
Servings Per Container 2

Amount Per Serving
Calories 590 Calories from Fat 432
% Daily Value*
Total Fat 48g 74%
Saturated Fat 22g 110%
Trans Fat g
Cholesterol 535mg 178%
Sodium 530mg 22%
Total Carbohydrate 16g 5%
Dietary Fiber 4g 16%
Sugars 5g
Protein 25g 50%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutritional disclaimer

Please note, that I’m not a nutritional professional. I provide nutritional information for my recipes based on calculation made on YUMMLY (you can sign up for free, use the Yum button to save my recipes and see the nutritional information). I advice you to calculate independently the accurate nutritional information on your own, based on type of ingredients you are using and by weighting out your on food. Thank you for understanding!


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