Keto Crispy Reuben Roll Ups (Printable)

Low-carb corned beef and Swiss cheese roll ups with sauerkraut, baked until golden and crispy.

# What You'll Need:

→ Meats

01 - 8 slices deli corned beef (approximately 7 ounces)

→ Dairy

02 - 8 slices Swiss cheese
03 - 2 tablespoons unsalted butter, melted

→ Vegetables

04 - 1 cup sauerkraut, drained and squeezed dry

→ Sauces

05 - 1/2 cup sugar-free Russian or Thousand Island dressing (plus extra for serving)

→ Seasonings

06 - 1/2 teaspoon caraway seeds (optional, for classic flavor)
07 - Freshly ground black pepper, to taste

# How To Make It:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
02 - Lay out the corned beef slices on a clean surface. Place a slice of Swiss cheese on each piece.
03 - Spread about 2 teaspoons of sauerkraut along the center of each corned beef slice.
04 - Drizzle a small amount of sugar-free dressing over the sauerkraut. Sprinkle with caraway seeds and black pepper if desired.
05 - Roll each slice up tightly. Place seam-side down on the prepared baking sheet.
06 - Brush the tops of the roll ups with melted butter for golden color.
07 - Bake for 12 to 15 minutes, or until the cheese is melted and the roll ups are golden and slightly crispy.
08 - Let cool for 2 minutes before serving. Serve with extra dressing for dipping.

# Tips from dashanddishes:

01 -
  • You get all the classic Reuben flavors without the carb-heavy bread weighing you down
  • They come together in under 30 minutes but taste like something from a deli counter
02 -
  • Overstuffing these seems tempting but leads to unraveling in the oven, so keep the filling centered
  • That extra minute under the broiler creates a restaurant-quality crisp that people won't believe came from a home kitchen
03 -
  • Patting the sauerkraut extremely dry prevents the soggy middle that ruined my first batch
  • Room temperature corned beef rolls more easily without tearing or sticking to itself

Return