Ultimate Keto Beef Wellington with Fathead Dough Crust
Rich, flaky, and impossibly indulgent – without the carbs
KEY INFO
Prep time: 45 minutes
Cook time: 35 minutes
Total time: 1 hour 20 minutes
Servings: 6-8
Difficulty level: Moderate
Dietary tags: Keto, Low-carb, Gluten-free, High-protein
Per serving: 458 calories | 29g fat | 3.5g net carbs | 44g protein
EQUIPMENT NEEDED
Essential tools:
– Large oven-safe skillet
– Food processor
– Mixing bowls
– Baking sheet
– Parchment paper
– Plastic wrap
– Meat thermometer
– Sharp knife
Simple alternatives:
– No food processor? Finely chop mushrooms by hand (takes 5 extra minutes)
– No meat thermometer? Press the beef – it should feel firm but give slightly for medium-rare
– Rolling pin can be replaced with a wine bottle wrapped in plastic
INGREDIENTS
For the beef:
– 750g (1.5 lb) beef tenderloin, trimmed
– 8 slices prosciutto
– 2 tbsp Dijon mustard
– 2 tbsp olive oil
– Salt and black pepper
For the mushroom duxelles:
– 400g (14 oz) mixed mushrooms
– 2 shallots, finely chopped
– 3 cloves garlic, minced
– 2 tbsp fresh thyme leaves
– 2 tbsp butter
– 2 tbsp heavy cream
– Salt and pepper
For the fathead dough:
– 200g (2½ cups) shredded mozzarella
– 85g (3 oz) cream cheese
– 100g (1 cup) almond flour (coconut flour: use ⅓ cup instead)
– 1 large egg
– 1 tsp baking powder
– ½ tsp salt
For assembly:
– 1 egg, beaten (for wash)
– Coarse sea salt for finishing
METHOD
1. Prep your workspace
Bring beef to room temperature (30 minutes).
Preheat oven to 425°F (220°C).
Line baking sheet with parchment.
2. Sear the beef
Season beef generously with salt and pepper.
Heat olive oil in skillet over high heat until smoking.
Sear beef 2-3 minutes per side until golden.
Brush with Dijon mustard, set aside to cool.
3. Make the duxelles
Pulse mushrooms in food processor until finely chopped.
Sauté shallots and garlic in butter for 2 minutes.
Add mushrooms and thyme, cook 8-10 minutes until all moisture evaporates.
Stir in cream, season, cool completely.
4. Create fathead dough
Microwave mozzarella and cream cheese in 30-second bursts until melted.
Mix in almond flour, baking powder, salt, and egg.
Knead until smooth – dough should be warm and pliable.
5. Assembly time
Roll dough between parchment sheets into large rectangle.
Layer prosciutto slices in center, overlapping slightly.
Spread cooled duxelles over prosciutto.
Place beef on top.
6. The wrap
Bring dough up and over beef, pinching seams tightly.
Place seam-side down on baking sheet.
Brush with beaten egg.
7. Bake to perfection
Bake 20 minutes, then cover with foil.
Continue 10-15 minutes until internal temp reaches 125°F (52°C) for medium-rare.
Crust should be deep golden brown.
8. Rest and serve
Let stand 10 minutes before slicing.
Sprinkle with coarse salt.
CRUCIAL TIPS
Dough success secrets:
• Keep dough warm while rolling – cold cheese tears easily
• Work quickly once dough is made
• If tears appear, patch with small pieces and press together
Temperature matters:
• 125°F internal = perfect medium-rare (will rise to 130°F while resting)
• 135°F internal = medium
• Don’t go higher – you’ll destroy expensive beef
Assembly tricks:
• Cool duxelles completely or it’ll make dough soggy
• Overlap prosciutto with no gaps
• Seal seams like your life depends on it
STORAGE & SCALING
Storage:
– Refrigerate leftovers up to 3 days
– Freeze wrapped slices up to 1 month
– Reheat at 300°F (150°C) – never microwave
Scaling up:
– Double recipe works perfectly
– Make individual portions – reduce cooking time to 15-20 minutes
– Mini wellingtons are brilliant for dinner parties
Common disasters (and fixes):
– Soggy bottom? Your duxelles wasn’t dry enough
– Split seams? Dough was too cold when wrapping
– Tough beef? You overcooked it – use that thermometer religiously
Brilliant variations:
– Swap beef for lamb leg (same cooking time)
– Add truffle paste to duxelles for ultimate luxury
– Use coconut flour if nuts are off-limits
– Try venison for a gamey twist
The first slice always makes me hold my breath.
Will the crust be golden and crisp?
Is the beef that perfect rosy pink?
When it all comes together – that moment when your knife cuts through crispy crust to reveal perfectly cooked beef surrounded by savory mushrooms – that’s pure magic.
And the best part?
Nobody at your dinner table will ever guess this masterpiece has just 3.5g net carbs per serving.
