Keto Classic Country Terrine
Delight in the rustic elegance of our *Keto Classic Country Terrine*, a low-carb twist on a traditional French delicacy. This savory masterpiece combines ground pork, finely diced pork belly, and tender chicken liver for a rich and satisfying base, enhanced by aromatic garlic, fresh thyme, and parsley. Bound with keto-friendly almond flour and creamy eggs, this terrine is framed with smoky bacon strips for a stunning presentation. Baked gently in a water bath and infused with the earthy essence of bay leaves, it achieves a delectable depth of flavor. Perfect for keto dieters and charcuterie enthusiasts alike, this dish is ideal for entertaining or elevating your weekly meal prep. Serve it chilled or at room temperature, paired with tangy pickles or a crisp green salad for a truly memorable meal.
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Recipe Information
Ingredients
- 500 g Ground pork
- 200 g Pork belly, finely diced
- 150 g Chicken liver, chopped
- 50 g Almond flour
- 60 ml Heavy cream
- 2 large Eggs
- 3 cloves Garlic, minced
- 1 tbsp Fresh thyme, chopped
- 1 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 0.25 tsp Cayenne pepper
- 2 whole Bay leaves
- 8 slices Bacon strips
Instructions
Preheat your oven to 340°F (170°C).
In a large mixing bowl, combine ground pork, diced pork belly, and chopped chicken liver. Mix well.
Add almond flour, heavy cream, eggs, minced garlic, thyme, parsley, salt, black pepper, and cayenne pepper to the mixture.
Stir the mixture until all ingredients are thoroughly incorporated.
Line a standard loaf pan with bacon strips, ensuring they overlap slightly and hang over the edges of the pan.
Place the meat mixture into the bacon-lined loaf pan, pressing it evenly into the corners.
Fold the overhanging bacon strips over the top of the terrine to cover it completely.
Place bay leaves on top of the terrine before covering with aluminum foil.
Place the loaf pan in a larger baking dish and pour hot water into the baking dish until it reaches halfway up the sides of the loaf pan.
Bake in the preheated oven for about 90 minutes, or until the internal temperature of the terrine reaches 160°F (71°C).
Remove the terrine from the oven, let it cool to room temperature, then chill in the refrigerator for at least 4 hours (preferably overnight) to allow the flavors to develop.
To serve, remove the terrine from the fridge, discard the bay leaves, and slice it into thick pieces. Enjoy it cold or at room temperature.
Nutrition Facts
Calories |
3700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.8 g | 383% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1610 mg | 537% | |
| Sodium | 4182 mg | 182% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 2.4 g | ||
| Protein | 220.4 g | 441% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 372 mg | 29% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1208 mg | 26% | |
*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.
