Lowcarbezine! reader Elizabeth Czilok sends this recipe, and says, “It’s cute, Christmassy, yummy, and low-carb.” Save it for Christmas if you like, but my recipe tester insists it’s good any time, and on nearly anything.

Yield: Just over a pound of pate, or 16 servings, each with 1 gram of carbohydrates, almost no fiber, and 3 grams of protein. Four stuffed olives contain about 3 grams of carbohydrates, very little fiber, and no protein.

INGREDIENTS 

• 8 ounces liverwurst (use the best you can find)
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup finely chopped onion
• 2 to 3 tablespoons sour cream
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon hot pepper sauce (optional)
• Stuffed olives to garnish

INSTRUCTIONS 

1. Mix the liverwurst, half the cream cheese, the onion, sour cream, Worcestershire sauce, and hot pepper sauce, combining well.
2. Form a mound of pate in the center of a serving dish.
3. Place the dish and pate in the freezer for about 15 minutes.
4. Frost the pate with the remaining softened cream cheese.
5. Slice a few green olives stuffed with pimentos so the green is a circle on the outside with the red pimento on the inside.
6. Arrange the stuffed olives on the outside of the mound as a garnish.
7. Serve with low-carb crackers and veggies.