Savoury Low Carb Chicken Liver PateImpress 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
  • 220g of Butter
  • 1 medium Onion
  • 900g of Chicken Livers
  • 1/2 cup of Brandy
  • 1 bunch of Sage
  • Salt
  • Pepper

Instructions for making Your 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.

If you want to make a larger batch of Low Carb Chicken Liver Pate, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves and all you have to do is follow the method.

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

Low Carb Chicken Liver Pate
Low Carb Chicken Liver Pate
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Impress your friends with this Low Carb Chicken Liver Pate, serve with celery sticks, cheese, pork crisps or your preferred low carb snack food.
Servings Prep Time Cook Time Passive Time
26serves 30minutes 15minutes 40minutes
Servings Prep Time
26serves 30minutes
Cook Time Passive Time
15minutes 40minutes
Ingredients
Servings: serves
Units:
Ingredients
Servings: serves
Units:
Instructions
  1. Cook bacon in a very large 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 caramelise.
  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 the 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 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.
  1. Cook bacon in a very large 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 caramelise.
  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 the 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 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.
Recipe Notes

Nutrition Facts
Low Carb Chicken Liver Pate
Amount Per Serving
Calories 113 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 138mg 46%
Sodium 26mg 1%
Potassium 83mg 2%
Total Carbohydrates 0.2g 0%
Dietary Fiber 0.1g 0%
Sugars 0.1g
Protein 6g 12%
Vitamin A 81%
Vitamin C 10%
Calcium 1%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.