Keto Bread with Liver Pate
Elevate your snack game with this indulgent and nutritious Keto Bread with Liver Pate! Perfectly balancing rich, savory flavors with low-carb ingredients, this recipe is a treat for your palate and your health goals. The keto-friendly bread, made with almond flour, sour cream, and a touch of apple cider vinegar, bakes to a tender, golden perfection, while the creamy chicken liver pate adds an irresistible burst of flavor. Infused with garlic, onion, and fresh thyme, the pate is a decadent addition that pairs beautifully with the bread’s wholesome texture. Ready in just 80 minutes, this elegant dish is ideal for appetizers, party platters, or a satisfying keto snack. Packed with protein, healthy fats, and loads of flavor, this recipe is sure to become a staple for anyone following a ketogenic lifestyle.
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 4 large eggs
- 4 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- 0.5 cup sour cream
- 250 grams chicken liver
- 0.5 small onion
- 1 clove garlic
- 0.25 cup heavy cream
- 2 tablespoons olive oil
- 0.25 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large mixing bowl, combine almond flour, baking powder, and sea salt. Mix well.
In a separate bowl, whisk together the eggs, melted butter, apple cider vinegar, and sour cream until smooth.
Combine the wet ingredients with the dry ingredients and mix well until a smooth batter forms.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before slicing.
For the liver pate, heat the olive oil in a skillet over medium heat.
Add the chopped onion and garlic, sautéing until they become translucent.
Add the chicken liver to the skillet and cook until browned and cooked through, about 5-7 minutes.
Transfer the liver mixture to a food processor. Add cream, black pepper, and fresh thyme. Process until smooth.
Let the pate chill in the refrigerator for at least 30 minutes before serving.
Slice the cooled keto bread and spread the liver pate on top. Serve and enjoy!
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 2.6 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 301 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
