Show-stopper keto beef Wellington wraps tender grass-fed beef tenderloin and a rich layer of liver pâté in a golden 'fathead' pastry of mozzarella and almond flour. It looks like a special-occasion project but comes together in under an hour. Every slice shows off that savory golden crust.
The Ultimate Show-Stopper for Your Keto Table
Craving the ultimate celebratory meal but sticking to your keto lifestyle? Look no further than this show-stopping Keto Beef Wellington. We’ve swapped traditional puff pastry for a savory, golden-brown ‘fathead’ dough made from mozzarella and almond flour. It perfectly encases a tender, grass-fed beef tenderloin and a rich layer of liver pâté. This isn’t just a low-carb alternative; it’s a culinary masterpiece in its own right, guaranteed to impress anyone at your dinner table.
Ingredients
• 4 grass-fed beef tenderloin steaks, about 4 oz / 113 g each
• 0.5 oz / 14 g butter
• 4 oz / 113 g shredded low-moisture mozzarella cheese
• 2 oz / 57 g super-fine almond flour
• 2 oz / 57 g liver pâté
• Sea salt and freshly ground black pepper, to taste
Instructions
1. Prepare for Baking: Preheat your oven to 400°F / 200°C. Line a baking sheet with parchment paper. Pat the tenderloin steaks dry with a paper towel and season them generously on all sides with salt and pepper.
2. Sear the Tenderloin: Melt the butter in a heavy-bottomed skillet over medium-high heat. Once shimmering, carefully place the steaks in the pan and sear for 2-3 minutes per side, until a deep golden-brown crust forms. Remove the steaks from the skillet and set them on a wire rack to cool completely.
3. Create the Fathead Pastry: In a microwave-safe bowl, melt the shredded mozzarella cheese for 60-90 seconds, until fully melted and bubbly. Immediately add the almond flour and stir vigorously with a spatula until a smooth, uniform dough comes together.
4. Roll Out the Dough: Place the warm dough between two sheets of parchment paper. Using a rolling pin, roll it out into a large rectangle, about 1/8-inch thick. Remove the top layer of parchment and cut the dough into four equal squares.
5. Assemble the Wellingtons: Spread a thin, even layer of liver pâté (about 0.5 oz / 14 g) onto the center of each dough square. Place one cooled, seared steak on top of the pâté.
6. Wrap and Seal: Gently fold the sides of the dough up and over each steak, trimming any excess. Pinch the seams together firmly to create a complete seal. Place the wrapped Wellingtons seam-side down on the prepared baking sheet.
7. Bake to Perfection: Bake for 25-30 minutes, or until the pastry is a deep golden brown and cooked through. Let the Wellingtons rest for 5-10 minutes before serving to allow the juices to redistribute.
Nutritional Information
• Nutrition (per serving)
• Calories: 545
• Total Fat: 36.6g
• Fiber: 3g
Pro Tips
• Ensure the seared steaks are completely cool before wrapping them in the dough. A warm steak will melt the cheese-based pastry and result in a soggy bottom.
• Work with the fathead dough while it’s still warm. If it becomes stiff and hard to roll, microwave it for 10-15 seconds to make it pliable again.
• For a perfect medium-rare interior, use an instant-read thermometer. Pull the Wellingtons from the oven when the steak’s internal temperature reaches 125-130°F (52-54°C). The temperature will continue to rise as it rests.
• For an extra-glossy, golden-brown finish, whisk one egg with a tablespoon of water and brush it over the pastry just before baking.
FAQ
Q: What is the pastry made of in this Keto Beef Wellington
A: This recipe uses a savory, golden-brown ‘fathead’ dough made from low-moisture mozzarella cheese and super-fine almond flour as a low-carb alternative to traditional puff pastry.
Q: How do I prevent my keto wellington from getting soggy
A: To prevent a soggy bottom, ensure the seared beef tenderloin steaks are completely cool before you wrap them in the fathead dough. A warm steak will melt the cheese-based pastry.
Q: What is the best way to get a golden brown finish
A: For an extra-glossy, golden-brown crust, the recipe recommends whisking one egg with a tablespoon of water and brushing this egg wash over the pastry just before baking.
Q: What internal temperature is a medium-rare Keto Beef Wellington
A: For a perfect medium-rare interior, you should remove the Wellingtons from the oven when the steak’s internal temperature reaches 125-130°F (52-54°C). The temperature will continue to rise as it rests.
Pro Tips
- Let the seared steaks cool completely on a wire rack before wrapping them — a warm steak melts the cheese-based pastry and gives you a soggy bottom.
- Make the fathead dough by microwaving the mozzarella 60-90 seconds until bubbly, then stirring in the almond flour vigorously while it's hot until a smooth dough forms.
- Work the dough while it's still warm; if it stiffens and won't roll, microwave it for 10-15 seconds to make it pliable again.
- Roll the pastry to about ⅛-inch thick and spread a thin, even layer of liver pâté (about ½ oz per Wellington) so it seasons without overwhelming the beef.
- For an extra-glossy golden finish, brush the pastry with a little egg wash (1 egg beaten with 1 tablespoon water) before baking at 400°F / 200°C for 25-30 minutes.
Frequently Asked Questions
What is fathead dough?
It's a keto pastry made from melted low-moisture mozzarella and super-fine almond flour instead of flour and butter. It rolls out like pastry and bakes golden around the beef.
Is this beef Wellington keto-friendly?
Yes — each of the four servings has 8g of total carbohydrates (5g net after 3g fiber), with 42g of protein and 36.6g of fat.
Why did my pastry turn soggy?
Almost certainly a warm steak. Sear the tenderloin first and let it cool completely on a rack before it goes anywhere near the dough, or the cheese pastry melts instead of baking.
What internal temperature should the Wellington reach?
Pull the Wellingtons from the oven when the steak's center reads 125-130°F (52-54°C) for medium-rare — it climbs a few degrees during the 5-10 minute rest before slicing.
Recipe card below.
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Show-Stopper Keto Beef Wellington
Ingredients
Method
- Prepare for Baking: Preheat your oven to 400°F / 200°C.
- Line a baking sheet with parchment paper.
- Pat the tenderloin steaks dry with a paper towel and season them generously on all sides with salt and pepper.
- Sear the Tenderloin: Melt the butter in a heavy-bottomed skillet over medium-high heat.
- Once shimmering, carefully place the steaks in the pan and sear for 2-3 minutes per side, until a deep golden-brown crust forms.
- Remove the steaks from the skillet and set them on a wire rack to cool completely.
- Create the Fathead Pastry: In a microwave-safe bowl, melt the shredded mozzarella cheese for 60-90 seconds, until fully melted and bubbly. Immediately add the almond flour and stir vigorously with a spatula until a smooth, uniform dough comes together.
- Roll Out the Dough: Place the warm dough between two sheets of parchment paper.
- Using a rolling pin, roll it out into a large rectangle, about 1/8-inch thick.
- Remove the top layer of parchment and cut the dough into four equal squares.
- Assemble the Wellingtons: Spread a thin, even layer of liver pâté (about 0. 5 oz / 14 g) onto the center of each dough square.
- Place one cooled, seared steak on top of the pâté.
- Wrap and Seal: Gently fold the sides of the dough up and over each steak, trimming any excess. Pinch the seams together firmly to create a complete seal.
- Place the wrapped Wellingtons seam-side down on the prepared baking sheet.
- Bake to Perfection: Bake for 25-30 minutes, or until the pastry is a deep golden brown and cooked through.
- Let the Wellingtons rest for 5-10 minutes before serving to allow the juices to redistribute.
- Work with the fathead dough while it's still warm. If it becomes stiff and hard to roll, microwave it for 10-15 seconds to make it pliable again.
