Chocolate Wellington

The recipe makes 6 servings.

Ingredients:

For the Keto Puff Pastry
2 cups almond flour (200 g)
¼ cup coconut flour (30 g)
1 tsp xanthan gum
½ tsp salt
½ cup cold unsalted butter, cubed (113 g)
1 large egg
1 Tbsp apple cider vinegar (15 ml)
3–4 Tbsp ice-cold water (45–60 ml)

For the Chocolate Custard Filling
2 scoops HLTH Code Chocolate
1 cup heavy cream (240 ml)
3 large egg yolks
1 tsp vanilla extract
Pinch of salt

To Garnish
Sprinkle of HLTH Code Vanilla

Instructions:

For the Keto Puff Pastry

In a bowl, whisk the almond flour, coconut flour, xanthan gum, and salt.

Cut in the cold butter until pea-sized pieces remain, being careful not to overmix.

Add the egg, vinegar, and cold water gradually until a rough dough forms.

Shape into a rectangle, wrap tightly, and refrigerate for about 30 minutes.

Roll the dough between parchment paper into a long rectangle, and fold into thirds.

Chill again for 15 minutes again, then repeat rolling and folding two more times to create layers.

Refrigerate while you are preparing the filling.

For the HLTH Code Chocolate Custard

Heat the cream in a small saucepan, gently over low heat until steaming, but not boiling.

Whisk the egg yolks, HLTH Code Chocolate, vanilla extract, and salt in a bowl.

Slowly pour the warm cream into the yolks while whisking to temper.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until thick enough to coat a spoon.

Transfer to a shallow dish and chill for 30 minutes until firm but spreadable.

For the Wellington

Roll your puff pastry into a large rectangle, about ¼-inch thick.

Spoon the custard down the center, shaping it into a log.

Fold the pastry tightly over the filling, sealing the edges well.

Place seam-side down on a lined baking sheet.

Chill the assembled Wellington for about 15 minutes while preheating the oven to 375°F (190°C).

Bake for 28–30 minutes, until golden and crisp.

Cool for 15 minutes before slicing.

Lightly dust the top with HLTH Code Vanilla using a fine sieve and serve.

Nutritional breakdown Recipe makes 6 servings.

465 Calories
16g Protein
39g Fat
5g Fiber
10g Total Carbs
5g NET Carbs