Ingredients
- ¼ cup chopped bacon (about 2 slices)
- ¼ cup diced onions
- 1 teaspoon minced garlic
- 3 tablespoons Paleo fat, such as duck fat or bacon fat, plus more, melted, for covering
- ½ pound chicken livers, white stringy parts removed
- 1 teaspoon chopped fresh thyme or other herb of choice
- ¼ teaspoon fine sea salt
- 0.12 teaspoon fresh ground black pepper
- 4 Keto Buns, sliced and pan-fried in fat, for serving
How to Make It
- Cook the bacon in a cast-iron skillet over medium heat until crispy, about 4 minutes. Add the onions, garlic, and Paleo fat and sauté for 2 minutes. Add the chicken livers and cook for 8 minutes, or until the livers are cooked through (the exact time will depend on how thick the chicken livers are). Add the thyme to the pan.
- Place the chicken liver mixture in a food processor and pulse until a smooth paste forms. Season with the salt and pepper and pulse to combine.
- Divide evenly among four 4-ounce ramekins. Top with melted fat, which helps preserve the pâté.
- Serve with toasted keto buns. Store extras in an airtight container in the fridge for up to 5 days.
Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 258 kcal Calories from Fat: 189 kcal |
% Daily Value*
|
Total Fat 21 g 60% |
Trans Fat 0.0 g |
carbohydrates 2 g 2% |
Dietary Fiber 0.3 g 1% |
Protein 15 g 30% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |