Chicken liver pate with cream cheese

To make a tender keto pate with chicken liver and cream cheese, start by thoroughly rinsing the chicken liver (500 g) under cold running water, then pat it dry with paper towels.

Next, heat a skillet over medium heat and melt butter (2 tbsp) in it.

Add the liver to the melted butter and fry until golden brown on both sides, about 3-4 minutes per side.

Once the liver browns, add chopped onion (1 medium onion) and minced garlic clove (1 clove), sauté together for another 5 minutes until the onion is soft.

If desired, pour in dry white wine (50 ml) and simmer over low heat until all the liquid has evaporated, about 7-10 minutes.

Once the wine has evaporated, remove the skillet from the heat and let the mixture cool slightly.

Transfer the fried liver with onion and garlic to a blender, add cream cheese (200 g) and a pinch of salt (to taste). Blend until smooth.

Transfer the finished pate to a clean jar or container, cover with a lid, and refrigerate for several hours until it sets and reaches the desired consistency.