Crispy Keto Reuben Roll-Ups

The Crispy Keto Reuben Roll-Ups are a carb-conscious twist on the classic Reuben sandwich, using thin slices of deli-style corned beef and Swiss cheese in place of rye bread. Each roll is stuffed with tangy, well-drained sauerkraut and a creamy sugar-free Russian dressing, then baked until the edges are browned and crisp while the center turns gooey and melty. The result is a true-to-Reuben flavor profile with a satisfying, grilled-sandwich style texture that is rich, hearty, and perfect for lunch, dinner, appetizers, or a savory keto-friendly snack.

Course Appetizer, Main, Snack

Cuisine American

Keyword baked roll ups, corned beef, gluten free, keto, low-carb, reuben

Prep Time 15

Cook Time 18

Total Time 33

Servings servings

Calories 410kcal

Equipment

baking sheet
Parchment Paper
Mixing bowl
Spatula
Paper towels
Oven

Ingredients

For the Reuben roll-ups

1 pound thin-sliced deli corned beef check for no added sugar, slices about sandwich thickness
8 ounces Swiss cheese slices full-fat, sliced thin, about 8 slices
1 cup sauerkraut no-sugar-added, well drained and squeezed dry
2 tablespoons butter melted, for brushing
1 teaspoon caraway seeds optional, for classic rye flavor
1/4 teaspoon freshly ground black pepper

For the sugar-free Russian dressing

1/3 cup mayonnaise full-fat
3 tablespoons no-sugar-added ketchup
1 tablespoon dill pickle relish no-sugar-added, or finely chopped dill pickles
1 teaspoon prepared horseradish no-sugar-added, to taste
1/4 teaspoon smoked paprika or regular paprika
1/8 teaspoon fine sea salt or to taste

Instructions

Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.
Add the sauerkraut to a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible, then set it aside.
In a small bowl whisk together the mayonnaise, no-sugar-added ketchup, dill pickle relish, prepared horseradish, smoked paprika, and sea salt until smooth, then taste and adjust seasoning if needed.
Lay the corned beef slices out on a cutting board or work surface and place a slice of Swiss cheese on top of each, folding the cheese if needed so it stays inside the edges of the meat.
Spread a thin layer of the sugar-free Russian dressing over each slice of Swiss cheese, reserving some dressing for serving if desired.
Divide the well-drained sauerkraut evenly among the slices, piling it in a narrow strip along one short edge of each stack so it is easy to roll.
Starting from the sauerkraut side, roll each stack up tightly into a compact log, tucking in any stray sauerkraut so it stays enclosed as it bakes.
Place the roll-ups seam side down on the prepared baking sheet, leaving a little space between each one so the edges can crisp.
Brush the tops and sides of the roll-ups with the melted butter, then sprinkle the caraway seeds and black pepper evenly over the top for added flavor.
Bake the roll-ups for 15 to 18 minutes until the cheese is melted, the edges of the corned beef are browned and crispy, and the centers are heated through.
Let the roll-ups rest on the baking sheet for 3 to 5 minutes to firm up slightly, then transfer to a serving platter and serve warm with any remaining Russian dressing for dipping.

Notes

For the best texture, drain and squeeze the sauerkraut very well so it does not release moisture and soften the roll-ups as they bake. If your deli corned beef slices are very large, you can cut them in half and make smaller appetizer-sized bites, adjusting the baking time slightly. These roll-ups can be assembled up to 1 day in advance and refrigerated tightly covered, then baked just before serving. Leftovers reheat well in an oven or air fryer at 350°F until hot and re-crisped, making them ideal for quick lunches or snacks.

Nutrition