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Low-Carb Chicken & Bacon Pâté

4.5 stars, average of 66 ratings

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Pate. That smooth flavourful dollop of lovely.

I’ve always loved pate, as a small child when my parents were entertaining, I would sneak into the trays that my mother had laid out for guests and help myself. Sorry Mum!

This pate is so easy to make yet packs a punch in the flavour stakes. Make it for your next party (watch out for your kids) make it for your friends, or just make it for yourself.

It’s a tasty way to introduce nutrient-dense keto foods like liver and other types of offal into your keto diet. Organ meat are very high in nutrients, inexpensive and can be prepared in many different ways.

I used mild-tasting chicken livers which are low in carbs and keto friendly. When you follow the ketogenic diet and keep your carb intake low, watch out for other types of liver such as goose or beef. Compared to chicken liver that is almost zero carb, goose liver has the highest content of carbs (6 grams of carbs per 100 grams or 3.5 ounces of raw goose liver).

This liver pate makes a great appetiser, especially when served with grain-free crackers or low-carb bread. Enjoy!

Hands-on Overall

Serving size 2 heaped tbsp/ 45 g/ 1.6 oz

Allergy information for Low-Carb Chicken & Bacon Pâté

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 2 heaped tbsp/ 45 g/ 1.6 oz)

Net carbs1.6 grams
Protein5.3 grams
Fat15.8 grams
Calories171 kcal
Calories from carbs 4%, protein 13%, fat 83%
Total carbs2 gramsFiber0.4 gramsSugars1.1 gramsSaturated fat8.8 gramsSodium115 mg(5% RDA)Magnesium8 mg(2% RDA)Potassium104 mg(5% EMR)

Ingredients (makes 12 servings)

  • 250 g chicken livers, preferably free range (5.3 oz)
  • 125 g butter or ghee (4.4 oz)
  • 4 slices bacon, chopped, preferably smoked (120 g/ 4.2 oz)
  • 1 large yellow onion, chopped (150 g/ 5.3 oz)
  • 2 cloves garlic, crushed
  • handful of fresh chopped herbs such as sage, thyme and oregano
  • 1 tbsp fresh orange zest - you can also use a few drops of orange oil, or 1/2 - 1 tsp orange extract or Cointreau
  • 1/2 tsp freshly ground black or preferably white pepper
  • 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
  • sea salt, to taste
  • Optional: about 1/4 cup melted ghee to cover the top


  1. Trim the chicken livers of any sinew.
    Low-Carb Chicken & Bacon Pâté
  2. Melt butter in frying pan and add onion, sauté gently until translucent. Add bacon and herbs and cook until bacon is done.
    Low-Carb Chicken & Bacon Pâté
  3. Place livers in pan and cook over a gentle heat until cooked. You want the livers to be just slightly pink in the centre but without any fluids seeping out. You will get juices in the pan, but this is normal, just make sure that they’re not oozing out of the liver still. Don't overcook them or they'll be grey and the texture will be grainy.
    Low-Carb Chicken & Bacon Pâté
  4. Once cooked, remove from heat and sit aside to cool. Add the orange or Cointreau and stir through, along with your salt and pepper.
    Low-Carb Chicken & Bacon Pâté
  5. Once cool, transfer the mixture to a food processor and blitz until smooth. Pass it through a sieve, for a super smooth finish.
  6. Place the finished pate in the blender with about 1/4 cup of pouring cream and blend well, tasting and adding more cream as required, for a lighter tasting and fluffier textured finished pate. Season with salt to taste (or skip). Low-Carb Chicken & Bacon Pâté
  7. Refrigerate for approx. 2 hours to firm the pate up. You can also add a layer of melted ghee to seal the top. This will keep the pate fresh for longer. Low-Carb Chicken & Bacon Pâté
  8. Serve with crispy vegetables, as a dip with Keto Crackers, or spread on top of Keto Bread! Low-Carb Chicken & Bacon Pâté Store, well covered in the refrigerator for up to 5 days. Can also be frozen.
    Low-Carb Chicken & Bacon Pâté

Ingredient nutritional breakdown (per serving, 2 heaped tbsp/ 45 g/ 1.6 oz)

Net carbsProteinFatCalories
Liver (chicken), raw
0.2 g3.5 g1 g25 kcal
Butter, unsalted, grass-fed
0 g0.1 g8.4 g75 kcal
Bacon, streaky (high fat content), organic
0 g1.4 g2.5 g28 kcal
Onion, brown (yellow), raw
0.8 g0.1 g0 g5 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Sage, fresh
0 g0 g0 g0 kcal
Thyme, fresh
0 g0 g0 g0 kcal
Oregano, fresh
0.1 g0 g0 g1 kcal
Orange peel (zest), fresh
0.1 g0 g0 g0 kcal
Pepper, white, spices
0 g0 g0 g0 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.3 g0.2 g3.8 g37 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 2 heaped tbsp/ 45 g/ 1.6 oz
1.6 g5.3 g15.8 g171 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (9)

I love this recipe.  Last night I substituted full fat coconut milk for the cream.  It was good...cream better but it worked.  I find liver pate is a wonderful thing to have in my fridge to snack on!  Thanks for the recipe!

Thank you Karen, it's good to know it works with coconut milk too!

How would this be if I left the cream out, do you think? I'm dairy free (except for ghee). Or could I substitute?  Maybe coconut cream would be the wrong flavor.  Stir in more butter, maybe?

Hi Andrea, the cream makes it smooth and creamy but you can substitute it with some ghee (or butter) or simply add a dash of chicken stock. I hope this helps!

I've finally managed to get my hands on pasture raised chicken livers, bought the orange essential oil you linked to in the instructions, and the other ingredients. I was about to start cooking when I came up with a few of questions.
1 Does the bacon have to cook before starting the liver?
2 I've never used essential oils in cooking before. Do I need to dilute it before adding it? If so, in what?
3 Is the tbsp measurement only for the orange peel or does it still apply to the oil/mixture.
I love the idea of using essential oils. My body doesn't react well to alcohol, so extracts can be problematic. And I'm excited to make my own pate.

Hi Christina, you can use raw or cooked, unsmoked or smoked bacon, or even crisped up bacon. It depends on what you like. I like the option with smoked bacon.
Good point! If you are using orange oil, only add a drop or two - that should be more than enough. Or you can use orange extract (I'd say 1/2-1 teaspoon). I hope this helps.

I made this for lunch today and it was seriously good!! I think the bacon and orange just worked so well. I don’t normally eat offal, and liver in Pâté is about all I can manage. The only thing That I did differently was that I didn’t strain it, but I gave it plenty of time in the food had texture, but was quite smooth.
I will certainly be making this again. It was yummy!

Thank you for your kind words! For me chicken pate was what made me fall in love with offal and discover other meat cuts that may be a little weird but so delicious! This one is my favourite: Oxtail & Tongue Stew with Rich Red Wine Sauce

Oh this looks soooo good!   I am making this tonight!