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5 from 4 votes
This rich and 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.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Lunch, Side Dish, Snack
Cuisine: French
Keyword: Bacon, Chicken, gluten free, keto, Liver, low carb, Pate
Servings: 4 people
Calories: 336kcal


  • 15 g 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 whilst 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 to 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


Calories: 336kcal | Carbohydrates: 2g | Protein: 27g | Fat: 24g

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