Keto Crispy Reuben Roll-Ups (Print version)
Low-carb Reuben roll-ups made with corned beef, Swiss cheese, sauerkraut, and a quick tangy dressing.
# Ingredients:
For the dressing
01 -
1/3 cup (75 g) mayonnaise
02 -
2 tablespoons sugar-free ketchup
03 -
1 tablespoon dill pickle relish, drained
04 -
1 teaspoon Dijon mustard
05 -
1 teaspoon prepared horseradish, optional
06 -
1/4 teaspoon garlic powder
For the roll-ups
07 -
12 thin slices deli corned beef, about 10 oz (285 g)
08 -
6 slices Swiss cheese, halved
09 -
3/4 cup (110 g) sauerkraut, drained and squeezed very dry
10 -
1 tablespoon unsalted butter, melted
11 -
1/2 teaspoon caraway seeds, lightly crushed
12 -
Freshly ground black pepper, to taste
13 -
Dill pickles, for serving
# Instructions:
01 -
Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper.
02 -
Stir together the mayonnaise, sugar-free ketchup, relish, Dijon mustard, horseradish, and garlic powder. Set aside half for dipping.
03 -
Place the sauerkraut in a clean towel and squeeze firmly until very dry. This helps the roll-ups crisp instead of steam.
04 -
Lay out the corned beef slices. Top each with a half slice of Swiss cheese, about 1 tablespoon sauerkraut, a thin swipe of dressing, and a little black pepper.
05 -
Roll each slice tightly and place seam-side down on the prepared pan. Brush the tops lightly with melted butter and sprinkle with crushed caraway seeds.
06 -
Bake for 8-10 minutes, until the cheese is melted and the corned beef edges are browned. Broil for 30-60 seconds if you want extra crisp edges.
07 -
Let the roll-ups rest for 2 minutes, then serve with the reserved dressing and dill pickles.
# Good to know:
01 -
Dry sauerkraut is the key to a crisp roll-up.
02 -
Serve right after baking for the best texture.
03 -
Use toothpicks if serving as a party appetizer.