Combine the coconut flour, salt, and pepper together in a shallow dish. Add the liver and coat it evenly on all sides.
Heat two tablespoons of coconut oil in a large skillet on medium high heat. Add the liver and cook until all sides are evenly browned. Add mushrooms, scallions, carrots, and the remaining one tablespoon of coconut oil.
Cook, stirring frequently for about five minutes, or until vegetables are tender. Stir in broth and continue to cook for an additional five minutes. Serve hot.