Keto Southern Style Liver Pudding
Indulge in the rich, savory flavors of Keto Southern Style Liver Pudding, a low-carb, high-protein twist on a classic Southern delicacy. Packed with nutrient-dense pork liver and ground pork, this recipe combines bold, comforting spices like pork sausage seasoning, nutmeg, and black pepper to create a truly mouthwatering dish. Coconut flour adds a keto-friendly thickening touch while eggs lend a hearty texture. Cooked to perfection in a loaf pan, this liver pudding is perfect for serving warm or at room temperature, making it a satisfying option for breakfast, lunch, or dinner. Garnish with fresh parsley for a burst of color and enjoy a guilt-free, flavorful indulgence that celebrates Southern culinary traditions while staying faithful to your keto goals.
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Recipe Information
Ingredients
- 1 pound Pork liver
- 1 pound Ground pork
- 2 tablespoons Coconut flour
- 2 tablespoons Unsalted butter
- 1 small Onion
- 2 medium Garlic cloves
- 1.5 tablespoons Pork sausage seasoning
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.125 teaspoons Nutmeg
- 1 cup Chicken broth
- 2 large Eggs
- 1 tablespoon Avocado oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Dice the small onion and mince the garlic cloves. Set aside.
Heat a large skillet over medium heat and add the avocado oil.
Add the diced onion and garlic to the skillet. Sauté until the onions are translucent, about 3 to 4 minutes.
Cut the pork liver into small chunks and add them to the skillet along with the ground pork. Cook until fully browned and no longer pink, about 6 to 8 minutes.
Stir in the pork sausage seasoning, salt, black pepper, and nutmeg. Mix well to combine the spices.
Deglaze the skillet by adding 1 cup of chicken broth. Let the mixture simmer for 5 minutes to reduce slightly.
Transfer the skillet mixture to a food processor or blender. Blend until smooth and combined into a thick batter-like consistency.
Pour the liver mixture back into the skillet, reduce the heat to low, and fold in the coconut flour to thicken it further.
In a small bowl, beat 2 eggs and then stir them into the skillet. Cook over low heat for 2 to 3 minutes, stirring gently to fully incorporate the eggs.
Preheat the oven to 350°F (175°C). Grease a small loaf pan with butter.
Pour the liver pudding mixture into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 25 to 30 minutes, or until the liver pudding is firm and the edges are golden.
Remove from the oven and let cool for 10 minutes before slicing.
Garnish with fresh parsley if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
2731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.0 g | 210% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2208 mg | 736% | |
| Sodium | 2906 mg | 126% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 8.1 g | ||
| Protein | 255.9 g | 512% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 304 mg | 23% | |
| Iron | 112.6 mg | 626% | |
| Potassium | 2420 mg | 51% | |
*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.
