If you grew up in Finland like me, you probably met maksalaatikko—the traditional Finnish liver casserole—long before you were ready for it. This oven-baked classic of liver, rice, onions, raisins, and cream has divided Finns for generations: some call it comfort food, others call it childhood trauma. (Let’s just say it wasn’t the most celebrated item in the school cafeteria lineup.)
I’ve spent years tinkering with liver casseroles—keto versions in my books, low-carb experiments on my old Finnish blog—but now that I’m living the carnivore life, I wanted to see how far I could take it. No rice, no onions, no raisins (seriously, who thought raisins were a good idea with liver?)—just a rich, creamy, five-ingredient casserole made in one bowl that doesn’t need anything plant-based to taste amazing.
The secret binder here isn’t any keto flour or carby grains but finely crushed pork rinds. They’re basically the duct tape of carnivore cooking: they hold things together in carnivore baking, add a crunchy coating when you need it, and somehow manage to replace half the plant ingredients you thought were irreplaceable. In this recipe, they team up with eggs and cream to keep everything perfectly set.
Now, do you have to eat liver or other organs on carnivore? Nope. You’ll get plenty of nutrients without them. In fact, eating too much liver every day for a long time might even cause copper overload. But if you enjoy the flavor and want to sneak in some extra nutrients, this casserole is a delicious way to do it—without any risk of copper toxicity when eaten in moderation.
So, whether you’re a carnivorous Finn missing your childhood casserole or just a curious carnivore looking for a new recipe, this dish is both a nod to tradition and a celebration of simplicity.
Step-by-Step Instructions for Carnivore Liver Casserole
First, set your oven to 300°F (150°C). Low and slow is the way to keep this casserole creamy instead of rubbery. Next, place 12 oz (340 g) of ground beef liver into a mixing bowl (if you cannot buy ready ground liver, chop your liver (well, not YOUR liver, but the beef liver you got from the store, butcher, etc.) in rough pieces and grind it in a blender). This is where the magic—and the nutrient-denseness—begin.
Add 3/4 cup (180 ml) of heavy cream. Think of it as the velvet curtain taming the strong flavor of liver—and because even liver deserves some luxury.
Sprinkle in 1/4 cup (60 ml) of finely crushed pork rinds. They quietly hold everything together and add to the texture without stealing the spotlight.
Crack in 2 pastured eggs. They’re the glue that helps this casserole keep its shape.
Add 1 teaspoon (or to taste) of unrefined sea salt. Nothing fancy or plant-based here, just the pure, elegant flavor of salt.
Using an electric mixer, beat everything…
…until smooth and well combined. The mixture should look creamy and uniform. One bowl, one mixer, almost zero effort!
Pour the mixture into a 2-quart (2-liter) baking dish.
Here we go—ready to be pampered in the low heat of the oven.
Bake for about 1 hour…
…or until the casserole is set and cooked through. Use the waiting time wisely!
Remove from the oven and let the casserole rest for 15 minutes. This short after-oven nap makes the casserole happy.
Serve warm. Creamy, tasty, and proudly carnivore!
Here’s the recipe for you to enjoy:
Carnivore Liver Casserole
If you grew up in Finland like me, you probably met maksalaatikko—the traditional Finnish liver casserole—long before you were ready for it. This oven-baked classic of liver, rice, onions, raisins, and cream has divided Finns for generations: some call it comfort food, others call it childhood trauma. (Let’s just say it wasn’t the most celebrated item in the school cafeteria lineup.)
I’ve spent years tinkering with liver casseroles—keto versions in my books, low-carb experiments on my old Finnish blog—but now that I’m living the carnivore life, I wanted to see how far I could take it. No rice, no onions, no raisins (seriously, who thought raisins were a good idea with liver?)—just a rich, creamy, five-ingredient casserole made in one bowl that doesn’t need anything plant-based to taste amazing.
The secret binder here isn’t any keto flour or carby grains but finely crushed pork rinds. They’re basically the duct tape of carnivore cooking: they hold things together in carnivore baking, add a crunchy coating when you need it, and somehow manage to replace half the plant ingredients you thought were irreplaceable. In this recipe, they team up with eggs and cream to keep everything perfectly set.
Now, do you have to eat liver or other organs on carnivore? Nope. You’ll get plenty of nutrients without them. In fact, eating too much liver every day for a long time might even cause copper overload. But if you enjoy the flavor and want to sneak in some extra nutrients, this casserole is a delicious way to do it—without any risk of copper toxicity when eaten in moderation.
So, whether you're a carnivorous Finn missing your childhood casserole or just a curious carnivore looking for a new recipe, this dish is both a nod to tradition and a celebration of simplicity.
Ingredients
- 12 oz = 340 g beef liver, ground
- 3/4 cup = 180 ml heavy cream
- 1/4 cup = 60 ml finely crushed pork rinds
- 2 pastured eggs
- 1 teaspoon (or to taste) unrefined sea salt
Instructions
- Preheat your oven to 300°F (150°C).
- Combine all ingredients in a mixing bowl.
- Beat with an electric mixer until well combined.
- Transfer the mixture into a 2-qt (2-liter) baking dish.
- Bake for about 1 hour, or until done.
- Remove from the oven. Let rest 15 minutes before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
-
Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy -
Quick and Easy Low Sugar Recipes: Delicious Low-Carb Recipes for Crushing Cravings and Eating Clean -
Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (3 Pack) -
Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (1 Pack) -
EPIC Pink Himalayan Salt Pork Rinds, Keto Consumer Friendly, 4Ct Box 2.5oz bags (Pack of 4)
Seasoning & Serving Suggestions
This Carnivore Liver Casserole is delicious just as it is—rich, creamy, and satisfying seasoned with nothing more than high-quality salt. But if you’re open to a little low-carb plant material in your diet, here are some simple ways to season and serve this tasty dish without straying too deep into the carb territory:
Keto-friendly seasoning ideas:
– White pepper – Classic companion for liver, adding just the right amount of kick.
– Onion powder – A small pinch gives a mellow sweetness that balances the liver beautifully. One of my favorite seasonings and natural flavor enhancers!
– Dried herbs – Thyme, marjoram, or oregano work especially well and echo the flavors of traditional Finnish casseroles.
– Nutmeg – A tiny pinch adds a warm, subtle note that makes the dish feel a little more old-world.
Serving Suggestions:
– As a main dish – Slice into hearty squares and serve warm, straight from the baking dish.
– With a pat of butter – Extra richness for those who believe butter makes everything better.
– With crumbled, cooked bacon on top – If butter makes everything better, bacon makes everything taste just heavenly!
– Topped with sour cream – A cool, tangy contrast that complements the creaminess and mellow flavors.
– With lingonberries – The traditional Finnish pairing. They’re tart, refreshing, and keto-friendly in moderation (about 9 g net carbs per 100 g). A spoonful on the side brightens the richness of the casserole. If you cannot access lingonberries, use cranberries—they have half the carbs of lingonberries!
– With a simple keto side salad – If you’re keto rather than carnivore, pair with crisp greens and a drizzle of vinaigrette for freshness.
This casserole is hearty enough to be a meal on its own, but a spoonful of lingonberries or a sprinkle of herbs can turn it into a dish that bridges Finnish tradition with today’s carnivore and keto lifestyles.
Leave a Reply