Delicious Low Carb Savoury Chicken Liver Pate

Impress your friends with this Low Carb Chicken Liver Pate, serve with celery sticks, cheese, pork rinds or your preferred low carb snack food.

We love spreading savoury dips and pate on our Low Carb Flaxseed Crackers.

Making pate can be a scary experience for some people, but it is really not that hard to make! Our low carb chicken liver pate can be cooked ahead and frozen too, it is a great idea to freeze portions in silicon ice cube molds and pop one out and allow to defrost for 15 minutes before enjoying.

Ingredients for your Low Carb Chicken Liver Pate:

• 3 slices of Bacon
• 8 ounces of Butter
• 1 medium Onion, diced
• 2 pounds of Chicken Livers
• 1/2 cup of Brandy
• 1 bunch of Sage
• Salt
• Pepper

How to make Low Carb Chicken Liver Pate

1. Cook bacon in a very large non-stick frying pan until crispy and set aside, leaving the bacon fat in the pan.
2. Add the butter to the bacon fat, as well as the diced onions and fry until the onions are beginning to caramelize.
3. Add in the chicken livers and brandy and saute for around 10 minutes, continually turning the livers, until the livers are just cooked through. The residue heat will continue to cook any underdone parts.
4. Sprinkle some nutmeg and sage leaves over the top and gently mix in.
5. Ladle the mixture into a food processor, crumble in the bacon and blend into a paste.
6. Taste the blended mixture and add salt and pepper according to your preference.
7. Pour the mixture into your desired airtight jar and leave to cool in the fridge for at least 40 minutes. When your pate is cool, it’s ready to eat.

Low Carb Chicken Liver Pate

Impress your friends with this Low Carb Chicken Liver Pate, serve with celery sticks, cheese, pork crisps or your preferred low carb snack food.

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4.91 from 11 votes

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Course: Snacks

Cuisine: French

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 45 minutes mins

Servings: 26 serves

Calories: 113kcal

Author: Gerri

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Unit Conversion

US CustomaryMetric

1x2x3x

Ingredients

• ▢ 3 rasher bacon
• ▢ 8 ounces Butter
• ▢ 1 medium Onion diced
• ▢ 2 pounds Chicken Livers Trimmed
• ▢ 1/2 cup Brandy
• ▢ 1 bunch Sage
• ▢ 2 teaspoons nutmeg
• ▢ Salt
• ▢ Pepper

US Customary - Metric

Instructions

• Cook bacon in a very large frying pan until crispy and set aside, leaving the bacon fat in the pan.
• Add the butter to the bacon fat, as well as the diced onions and fry until the onions are beginning to caramelise.
• Add in the chicken livers and brandy and saute for around 10 minutes, continually turning the livers, until the livers are just cooked through. The residue heat will continue to cook any underdone parts.
• Sprinkle the nutmeg and sage leaves over the top and gently mix in.
• Ladle the mixture into a food processor, crumble in the bacon and blend into a paste.
• Taste the blended mixture and add salt and pepper according to your preference.
• Pour the mixture into your desired jar, dish or container and leave to cool in the fridge for at least 40 minutes. When your pate is cool, it's ready to eat.

Notes

Nutrition

Calories: 113kcal | Carbohydrates: 0.2g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 138mg | Sodium: 26mg | Potassium: 83mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 4050IU | Vitamin C: 8.3mg | Calcium: 10mg | Iron: 3.1mg

Made this recipe?Tag me at @myketokitchen

To make a larger batch of Low Carb Chicken Liver Pate, simply adjust the serving amounts in our easy to use recipe card above.

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