Keto Crispy Reuben Roll Ups (Print Version)
Crispy low-carb roll ups featuring corned beef, tangy sauerkraut, and melted Swiss cheese, baked until golden.
# What You 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 thoroughly and squeezed dry
→ Sauces
05 - 1/2 cup sugar-free Russian or Thousand Island dressing, plus additional for serving
→ Seasonings
06 - 1/2 teaspoon caraway seeds (optional, for authentic Reuben flavor)
07 - Freshly ground black pepper to taste
# How-To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
02 - Arrange corned beef slices on a clean work surface. Top each slice with one Swiss cheese slice, ensuring complete coverage.
03 - Distribute approximately 2 teaspoons of drained sauerkraut along the center of each prepared slice. Drizzle with a small amount of sugar-free dressing.
04 - Sprinkle caraway seeds and black pepper over the sauerkraut mixture if desired. Roll each slice tightly from one end to the other, creating secure cylinders.
05 - Place rolled portions seam-side down on the prepared baking sheet, ensuring even spacing for proper heat circulation.
06 - Brush the tops of each roll generously with melted butter to promote golden browning and crisp texture.
07 - Bake for 12 to 15 minutes until cheese is fully melted and exteriors are golden with crispy edges. For additional crunch, broil for 1 to 2 minutes at the end of baking time, watching closely to prevent burning.
08 - Allow roll ups to rest for 2 minutes on the baking sheet. Serve warm with additional sugar-free dressing for dipping.
# Expert Advice:
01 -
- That perfect crunch when you bite through the crispy corned beef into melty Swiss cheese is absolutely addictive
- Everything you love about a classic Reuben sandwich without the carb heavy bread slowing you down
- Ready in 30 minutes but tastes like something from a deli counter
02 -
- Squeezing every last drop of liquid from the sauerkraut is the difference between crispy and soggy roll ups
- For extra crispiness, broil the roll ups for 1 to 2 minutes at the end of baking and watch them closely
- You can substitute pastrami or turkey for the corned beef if you want to switch up the protein
03 -
- Add a thin pickle spear inside each roll up for extra tang and a surprising crunch
- Double the recipe because these reheat beautifully and make excellent leftovers for lunch