Reuben In A Bowl

This Reuben In A Bowl captures all the salty, tangy, and creamy flavors of a classic Reuben sandwich in a strictly keto-friendly way, skipping the rye bread but keeping the savory corned beef, melty Swiss cheese, tangy sauerkraut, and rich keto Thousand Island dressing. Everything is layered into a bowl, broiled until bubbly, and finished with a cool drizzle of dressing for a fast, satisfying low-carb meal that works for easy weeknight dinners, make-ahead lunches, or a fun Reuben bar for entertaining.

Course Dinner, Lunch, Main Course, Meal Prep

Cuisine American, Keto, Low Carb

Keyword corned beef bowl, gluten free reuben, keto reuben bowl, one bowl meal, reuben in a bowl, thousand island dressing

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 520kcal

Equipment

large skillet
Cutting board
Chef's knife
Mixing bowl
Whisk
oven-safe baking dish or individual oven-safe bowls
broiler-safe sheet pan
measuring cups and spoons

Ingredients

For the Reuben bowls

1 pound cooked corned beef, sliced or shredded trimmed of excess fat, roughly chopped into bite-size pieces
2 cups sauerkraut well drained and squeezed dry, unsweetened
1 1/2 cups shredded Swiss cheese freshly shredded for best melt
2 tablespoons unsalted butter
1 tablespoon olive oil or avocado oil
1/2 teaspoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
1 teaspoon caraway seeds optional, for classic rye flavor without the bread

For the keto Thousand Island dressing

1/2 cup mayonnaise sugar-free
3 tablespoons sugar-free ketchup
2 tablespoons dill pickles, finely chopped or sugar-free dill relish
1 tablespoon pickle juice or apple cider vinegar, to taste
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika or sweet paprika
1/8 teaspoon sea salt or to taste
1/8 teaspoon black pepper or to taste

Optional garnishes

2 tablespoons dill pickles, chopped for topping
1 tablespoon fresh parsley, chopped for color and freshness

Instructions

Preheat the broiler and position an oven rack in the upper third of the oven, then lightly grease an oven-safe baking dish or four individual oven-safe bowls.
Add the mayonnaise, sugar-free ketchup, chopped dill pickles, pickle juice, onion powder, smoked paprika, sea salt, and black pepper to a mixing bowl and whisk until smooth and creamy, then taste and adjust seasoning or acidity as desired and set the dressing aside to let the flavors meld.
Place a large skillet over medium heat and add the butter and olive oil, allowing the butter to melt and the fats to blend together.
Add the chopped corned beef to the skillet and cook, stirring occasionally, until warmed through and lightly crisped on some edges for extra texture, about a few minutes.
Stir the well-drained sauerkraut, kosher salt, black pepper, and optional caraway seeds into the skillet with the corned beef and cook for another few minutes until the mixture is hot and any excess moisture has cooked off.
Transfer the hot corned beef and sauerkraut mixture to the prepared baking dish or divide evenly among the individual bowls, spreading it into an even layer.
Sprinkle the shredded Swiss cheese evenly over the hot corned beef and sauerkraut layer, covering the surface so it melts into a cohesive topping.
Place the baking dish or bowls on a sheet pan under the broiler and broil until the cheese is fully melted, bubbly, and just starting to turn golden in spots, watching closely to prevent burning.
Remove the Reuben bowls from the oven and let them cool briefly, then generously drizzle the keto Thousand Island dressing over the melted cheese or serve the dressing on the side for individual drizzling.
Garnish the bowls with additional chopped dill pickles and fresh parsley if desired, then serve warm as a hearty keto meal for lunch, dinner, or meal prep.

Notes

To keep this dish strictly keto, be sure to use sugar-free sauerkraut and sugar-free ketchup, and double-check the label on your corned beef for added sugars or starches. For meal prep, store the cooked corned beef and sauerkraut mixture separately from the dressing, then reheat the meat base and broil with cheese just before serving, adding the cold dressing afterward to keep it creamy. For extra volume without many carbs, you can serve the Reuben mixture over a bed of lightly sautéed shredded green cabbage or raw coleslaw mix tossed with a bit of olive oil, keeping total net carbs per serving under the keto limit.

Nutrition