Keto Beef Wellington with Fathead Dough Crust

A luxurious low-carb twist on the classic Beef Wellington, featuring a rich, buttery fathead dough that creates the perfect golden crust while keeping carbs in check.

KEY INFO:

Prep Time: 45 minutes

Cook Time: 25-35 minutes

Total Time: 80 minutes

Servings: 2-4

Difficulty: Moderate to Advanced

Dietary: Keto, Low-Carb

Net Carbs: 4g per serving

EQUIPMENT NEEDED:

Food processor
Large skillet
Baking sheet
Parchment paper
Plastic wrap
Meat thermometer (recommended)
Rolling pin

INGREDIENTS:

Fathead Dough:

2½ cups mozzarella cheese, shredded (280g)
2 tbsp cream cheese (30g)
1 large egg
1 cup almond flour (96g) [or ⅓ cup coconut flour]

Filling:

2 beef tenderloin filets (5-7oz each)
8oz mushrooms
4 cloves black garlic (or regular garlic)
½ shallot, minced
2 tsp fresh thyme
2 tbsp butter
1 tbsp heavy cream
6-8 slices prosciutto
Salt and pepper to taste

METHOD:

1. Make the Duxelles:

Process mushrooms, garlic, and shallot until finely chopped.
Cook in butter over medium heat until moisture evaporates (15-20 minutes).
Add thyme and cream, cook 2 more minutes.
Set aside to cool completely.

Preparing mushroom duxelles with black garlic and thyme in a steaming cast iron skillet

2. Prepare the Beef:

Season filets generously with salt and pepper.
Sear in hot skillet for 90 seconds per side.
Chill immediately.

Searing beef tenderloin with a golden crust forming in sizzling butter

3. Make Fathead Dough:

Melt mozzarella and cream cheese in microwave (30-second intervals).
Mix in egg and almond flour until smooth.
Roll between parchment papers into ¼ inch thickness.

Rolling fathead dough with marbled texture between parchment papers

4. Assembly:

Layer prosciutto on dough.
Spread duxelles evenly.
Place seared beef in center.
Wrap tightly using plastic wrap.
Chill for 30 minutes.

Artistic preparation of layering prosciutto and mushroom spread for wellington assembly

5. Baking:

Preheat oven to 425°F/220°C.
Bake for 25-35 minutes until golden brown.
Internal temp for medium-rare: 120°F/49°C.

CRUCIAL TIPS:

Keep dough cold – if it gets sticky, chill for 10 minutes.
Ensure duxelles are completely dry to prevent soggy bottom.
Let rest 10 minutes before cutting.
Don’t skip the chilling step before baking.

STORAGE:

Refrigerate unbaked up to 24 hours.
Freeze baked portions up to 3 months.
Reheat at 350°F until warm.

VARIATIONS:

Substitute beef with venison.
Add different herbs to duxelles.
Use regular garlic instead of black garlic.
Add Dijon mustard layer before mushrooms.

This recipe transforms the classic Beef Wellington into a keto-friendly masterpiece without sacrificing the wow factor. The fathead dough creates a surprisingly authentic pastry experience while keeping carbs minimal.