Low Carb Southern Style Liver Pudding

Savor the rich, comforting flavors of the South with this Low Carb Southern Style Liver Pudding, a delicious twist on a classic dish! Perfect for those following a low-carb or keto lifestyle, this recipe combines nutrient-packed pork liver and ground pork with cauliflower rice for a satisfying, grain-free take on traditional liver pudding. Infused with aromatic herbs like sage and thyme, along with a touch of almond flour for texture, every bite is bursting with savory goodness. The dish is gently baked in a water bath to ensure a moist, tender loaf, which can be served warm or pan-fried for a crisp, golden crust. With its high protein content and hearty flavor, this liver pudding is a versatile centerpiece for breakfast, brunch, or dinner that celebrates timeless Southern cuisine.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

Rinse the pork liver thoroughly under cold water, pat it dry, and cut it into small chunks for easier cooking.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper.

Step 7

Pour the liver pudding mixture into the prepared loaf pan, smoothing the top with a spatula. Cover the pan tightly with aluminum foil.

Step 8

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.

Step 9

Bake in the preheated oven for 55-60 minutes, or until the center is firm and the pudding is fully cooked through.

Step 10

Remove the pan from the water bath and allow the liver pudding to cool for 10 minutes before slicing.

Step 11

Serve warm. Optionally, pan-fry slices in a little butter for a crisp exterior before serving.

Nutrition Facts

Serving size	(1542.6g)

Amount per serving	% Daily Value*
Calories	2740.1

Total Fat 163.7g	0%
Saturated Fat 58.2g	0%
Polyunsaturated Fat 0.7g
Cholesterol 2209.3mg	0%
Sodium 3845.2mg	0%
Total Carbohydrate 48.8g	0%
Dietary Fiber 9.3g	0%
Total Sugars 9.2g
Protein 261.5g	0%

Vitamin D 306.7IU	0%
Calcium 391.5mg	0%
Iron 114.0mg	0%
Potassium 2528.2mg	0%

*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.

Source of Calories

Fat: 54.3%

Protein: 38.5%

Carbs: 7.2%