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Low Carb & Ketogenic Diet Recipes

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Low Carb Chicken Liver and Bacon Pate

Low Carb Chicken Liver and Bacon Pate


Low Carb Chicken Liver and Bacon Pate

Low Carb Chicken Liver and Bacon Pate

This rich buttery pate is a great way to incorporate more nutrient-dense organ meat into your diet.
Sautéed chicken livers are blended with aromatic sage and cooked bacon to create a semi-smooth pate, perfect for spreading on keto bread or crackers.
3 from 1 vote
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Lunch, Side Dish, Snack
Cuisine French
Servings 4
Calories 336 kcal


  • 1 tbsp unsalted butter
  • ½ small shallot finely diced
  • 2 cloves garlic minced
  • 400 g chicken livers sinew removed
  • 4 streaky bacon rashers (strips) roughly chopped
  • 4 medium sage leaves roughly chopped
  • 60 g unsalted butter melted
  • salt and pepper to season


  • Heat a tablespoon of butter in a frying pan (skillet) over a medium heat. Add the shallot and sweat until tender, then add the garlic, cooking until fragrant.
  • Add the chicken livers to the pan and fry until cooked through and browned all over. Transfer to a food processor while you cook the bacon.
  • Add the bacon and sage to the frying pan used to cook the liver and fry until the bacon is cooked through and browned all over.
  • Add the bacon and sage to the food processor along with the liver, onion and garlic.
  • Add a tablespoon of the melted butter to the food processor, season generously and blend everything into a semi-smooth paste.
  • Spoon the pate into a clean serving dish or ramekin and pour over the melted butter.
  • Allow the pate to cool to room temperature before refrigerating.


Fiber: 0g
Keyword Bacon, Chicken, gluten free, keto, Liver, low carb, Pate
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