Terrine de Pâté
Pâté Terrine with Keto Accompaniments
Yes, with a tweak: explicitly omit all bread, crackers, or toast traditionally served with pâté. About 4g net carbs per serving, lower than 7 in 10 French dishes.
What it is
A classic cold appetizer made from a rich mixture of finely or coarsely ground meat (often pork, liver, or game), fat, and seasonings, pressed into a loaf shape and baked in a terrine mold. Traditionally served with bread, cornichons, and sometimes fruit compotes.
Key ingredients
Ground pork, pork liver (or other game/poultry liver), bacon, fat, herbs (thyme, bay leaf), spices (nutmeg, allspice), optional: small amount of brandy or cognac, gelatin.
How to make it keto
Explicitly omit all bread, crackers, or toast traditionally served with pâté. Avoid any fruit compotes, jams, or sugary chutneys. Cornichons (small pickled gherkins) are generally keto-friendly in moderation.
Watch out for
Bread, crackers, and sweet fruit compotes or chutneys are the main carb risks. Ensure the pâté itself does not contain non-keto fillers or hidden sugars (which is rare for authentic terrines).
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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