Easy Keto Beef Wellington with Mushroom Duxelles: A Low-Carb Delight for Foodies

Keto Beef Wellington with Mushroom Duxelles: A Low-Carb Delight

Imagine a dish that encapsulates the essence of fine dining, yet aligns perfectly with your keto dietary needs. Keto Beef Wellington with Mushroom Duxelles is exactly that—a luxurious, low-carb twist on a classic that doesn’t compromise on taste or elegance. This recipe transforms the traditional, carb-heavy Beef Wellington into a keto-friendly masterpiece, ensuring you can enjoy a sumptuous meal without the guilt.

Beef Wellington is renowned for its rich flavors and tender beef, but the typical pastry wrapping is a no-go for keto dieters. Our version, however, uses a golden, almond and coconut flour crust that’s not only low in carbs but also adds a delightful nutty flavor to the dish. It’s the perfect way to indulge in a sophisticated meal while maintaining your keto lifestyle. Let’s embark on a culinary journey that marries tradition with innovation, all the while keeping it keto!

Keto Beef Wellington with Mushroom Duxelles

The Story Behind This Keto-Friendly Creation

The classic Beef Wellington is a dish that has graced the tables of British royalty and fine dining establishments for decades. However, its high-carb content has often placed it out of reach for those on a ketogenic diet. This inspired me to recreate this iconic dish in a way that’s not only low-carb but also packs all the flavor and sophistication of the original.

At the heart of this dish lies the beef tenderloin, a cut known for its tenderness and rich flavor. It’s seasoned simply with sea salt and black pepper to enhance its natural taste. The mushroom duxelles, a mixture of finely chopped cremini mushrooms, shallots, garlic, and fresh thyme, add an earthy depth to the dish. These key ingredients are not only pivotal for their flavors but also for their nutritional benefits, aligning with the keto diet’s focus on low carbs and high fats.

Almond flour and coconut flour form the foundation of our keto pastry, providing a healthy, low-carb alternative to traditional flour. These flours are rich in healthy fats and fiber, making them ideal for keto dieters. The addition of xanthan gum gives the dough the elasticity it needs to encase our tenderloin and duxelles, ensuring a perfect Wellington every time.

Keto Pastry Preparation

Mastering the Method

Creating a perfect Keto Beef Wellington with Mushroom Duxelles requires a blend of precision and culinary flair. The first step is to achieve a beautiful sear on the beef tenderloin. This not only adds flavor but also locks in the juices, ensuring a moist and tender result. When searing, use a high-smoke-point oil like olive oil and don’t overcrowd the skillet to get that perfect crust.

Next, the mushroom duxelles must be cooked down until they release their moisture. This is crucial as excess moisture can make the pastry soggy. Patience is key here—cook the mushrooms on medium heat and give them time to develop a deep, golden color, which is a sign of well-developed flavors.

When it comes to the keto pastry, keeping the butter cold is vital. This ensures that when the Wellington bakes, the butter melts and creates steam, giving the pastry layers and flakiness. Roll the dough between two pieces of parchment paper to prevent sticking and achieve an even thickness.

Assembling the Wellington is an art. Spread the duxelles evenly, leaving a border to seal the pastry. Roll it tightly around the beef, and make sure to seal the edges well to prevent any filling from escaping during baking. Finally, score the pastry lightly before baking for a professional touch, and brush with an egg wash for that irresistible golden sheen.

Keto Beef Wellington Ready to Bake

Variations to Tailor Your Wellington

Herb-Infused Duxelles

For an aromatic twist, infuse your duxelles with a variety of fresh herbs. Rosemary, tarragon, or sage can add a new dimension to the earthy mushroom mixture. Each herb brings its unique flavor profile that can complement the beef in delightful ways. Remember, fresh herbs are potent, so use them sparingly to avoid overpowering the other flavors.

Spicy Mustard Crust

If you’re a fan of a little heat, try brushing the inside of your pastry with a thin layer of spicy mustard before adding the duxelles. The mustard not only adds a kick but also acts as a barrier, helping to keep the pastry crisp. Choose a low-carb mustard to maintain the keto-friendly aspect of the dish.

Cheesy Cauliflower Puree

For a creamy addition, spread a layer of cheesy cauliflower puree over the duxelles before placing the beef. The puree should be thick to prevent sogginess. This variation adds a comforting creaminess and can be a great way to sneak in extra vegetables.

Substitutions for Dietary Needs

While this recipe is designed to be keto-friendly, there may be reasons to substitute certain ingredients. For instance, if you’re avoiding dairy, you can replace the butter in the pastry with a dairy-free alternative like coconut oil or ghee. These substitutes will still provide the fat needed for the pastry while keeping it dairy-free.

If you’re not a fan of beef or simply want a lighter option, try using a pork tenderloin instead. Pork tenderloin is lean yet flavorful and can be a great substitute for beef. Just be sure to adjust the cooking time as pork tends to cook faster than beef.

For those who can’t consume eggs, a mixture of flaxseed meal and water can be used as an egg wash alternative to achieve a golden crust. Simply mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for a few minutes to thicken before applying.

Frequently Asked Questions

Can I prepare Keto Beef Wellington ahead of time?
Yes, you can prepare the beef and duxelles in advance and refrigerate them. Assemble and bake the Wellington when you’re ready to serve.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain the pastry’s texture.

Can I freeze Keto Beef Wellington?
It’s best enjoyed fresh, but you can freeze the unbaked Wellington. Thaw in the refrigerator overnight and bake as directed.

Is this recipe gluten-free?
Yes, the almond and coconut flours are gluten-free, making this a suitable option for those with gluten sensitivities.

How do I know when the beef is cooked to my liking?
Use a meat thermometer to check the internal temperature: 135°F (57°C) for medium-rare. Remember to let the Wellington rest before slicing.

Keto Beef Wellington with Mushroom Duxelles

A sumptuous, keto-friendly twist on the classic Beef Wellington, featuring a succulent beef tenderloin wrapped in a flavorful mushroom duxelles, all encased in a golden, low-carb crust.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine British
Servings 6 servings
Calories 650 kcal


  • Skillet
  • Food processor
  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Pastry brush


For the Beef

  • 2 lbs beef tenderloin (about 900g)
  • 1 tsp sea salt (5g)
  • 1 tsp black pepper (2g)
  • 2 tbsp olive oil (30ml)

For the Mushroom Duxelles

  • 2 cups cremini mushrooms, finely chopped (150g)
  • 2 tbsp unsalted butter (30g)
  • 1 shallot, minced (about 30g)
  • 2 cloves garlic, minced (about 6g)
  • 1 tsp fresh thyme leaves (1g)

For the Keto Pastry

  • 1 ½ cups almond flour (150g)
  • ¼ cup coconut flour (30g)
  • 1 tsp xanthan gum (4g)
  • ½ tsp salt (2g)
  • ½ cup unsalted butter, cold and cubed (115g)
  • 1 large egg (50g)
  • 1 tbsp cold water (15ml)


  • Preheat the oven to 400°F (200°C).
  • Season the beef tenderloin with salt and pepper. Heat olive oil in a large skillet over high heat and sear the beef on all sides until browned, about 1-2 minutes per side. Remove from heat and let cool.
  • For the mushroom duxelles, melt butter in the same skillet over medium heat. Add the shallot and garlic, cooking until fragrant. Stir in the chopped mushrooms and thyme, cooking until the mushrooms are golden and have released their moisture. Season with salt and pepper, then remove from heat and let cool.
  • To make the keto pastry, combine almond flour, coconut flour, xanthan gum, and salt in a food processor. Pulse to mix. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg and cold water and pulse until a dough forms.
  • Between two pieces of parchment paper, roll the pastry dough into a rectangle large enough to wrap around the beef tenderloin.
  • Spread the cooled mushroom duxelles over the pastry, leaving a border at the edges.
  • Place the cooled beef tenderloin on the pastry and roll it up tightly, sealing the edges by pressing them together.
  • Place the wrapped beef seam side down on a baking sheet lined with parchment paper. Make light scores on the pastry with a knife and brush with an egg wash for a golden finish.
  • Bake in the preheated oven for 25-30 minutes or until the pastry is golden and the beef reaches your desired level of doneness.
  • Let the Keto Beef Wellington rest for 10 minutes before slicing and serving.


Allow the beef to cool before wrapping in pastry to prevent the dough from getting soggy.
The internal temperature of the beef should reach 135°F (57°C) for medium-rare.
Resting is crucial for a juicy Wellington; do not skip this step.
For a glossy finish, use an egg wash made from 1 beaten egg and a tablespoon of water.


Calories: 650kcalCarbohydrates: 8gProtein: 38gFat: 55gFiber: 4gNet Carbs: 4g
Keyword Keto Beef Wellington, Keto Dinner, Low Carb Beef Wellington, Mushroom Duxelles
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