Low Carb Southern Style Liver Pudding
Indulge in the rich flavors of the South with this hearty and delicious Low Carb Southern Style Liver Pudding. A healthier spin on the classic dish, this recipe swaps traditional grain-based fillers for cauliflower rice and almond flour, making it keto-friendly and perfect for low-carb diets. The combination of pork liver, ground pork, aromatic garlic, onions, and savory herbs like sage and thyme ensures every bite is packed with bold, comforting flavor. The water bath cooking technique guarantees a moist and tender texture, while optional pan-frying adds a delightfully crisp edge. Ideal as a protein-packed main or breakfast side, this dish is a unique way to enjoy Southern charm while staying health-conscious.
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Recipe Information
Ingredients
- 1 lb Pork liver
- 1 lb Ground pork
- 1 cup Cauliflower rice
- 1 medium Onion, finely chopped
- 2 tbsp Butter
- 3 cloves Garlic, minced
- 1 cup Chicken broth
- 0.33 cup Almond flour
- 1 tsp Sage, dried
- 1 tsp Thyme, dried
- 0.5 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 large Eggs, beaten
Instructions
Rinse the pork liver thoroughly under cold water, pat it dry, and cut it into small chunks for easier cooking.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped liver pieces and cook for 5-7 minutes until browned and cooked through. Remove the liver and set it aside to cool slightly.
In the same skillet, add the remaining tablespoon of butter, along with the finely chopped onion and minced garlic. Sauté for 3-4 minutes until soft and fragrant.
Transfer the cooked liver to a food processor and pulse until finely ground into a paste. Add the ground pork and blend together briefly for a uniform texture.
In a large mixing bowl, combine the liver-pork mixture with the sautéed onions and garlic, cauliflower rice, chicken broth, almond flour, sage, thyme, paprika, salt, black pepper, and beaten eggs. Mix well until all ingredients are fully incorporated.
Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper.
Pour the liver pudding mixture into the prepared loaf pan, smoothing the top with a spatula. Cover the pan tightly with aluminum foil.
Place the loaf pan into a larger baking dish and create a water bath by filling the larger dish with about 1 inch of hot water. This will help maintain moisture while the liver pudding cooks.
Bake in the preheated oven for 55-60 minutes, or until the center is firm and the pudding is fully cooked through.
Remove the pan from the water bath and allow the liver pudding to cool for 10 minutes before slicing.
Serve warm. Optionally, pan-fry slices in a little butter for a crisp exterior before serving.
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 2209 mg | 736% | |
| Sodium | 3845 mg | 167% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 9.2 g | ||
| Protein | 261.5 g | 523% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 392 mg | 30% | |
| Iron | 114.0 mg | 633% | |
| Potassium | 2528 mg | 54% | |
*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.
