Keto Crispy Reuben Roll Ups

The first time I made these was during a Super Bowl party when everyone else was diving into mountains of carb-heavy snacks. I watched skeptics reach for 'just one' and then empty the entire plate. The way the Swiss cheese bubbles up through the corned beef, getting all golden and crisp at the edges, creates something almost magical.

My husband actually requested these for his birthday dinner last year. He stood at the counter watching them bake through the oven door, asking every three minutes if they were done yet. That smell of caraway and melting cheese filling the kitchen is absolutely intoxicating.

Ingredients

• 8 slices deli corned beef: Thin slices work best for rolling. Look for good quality corned beef without added sugar or fillers.
• 8 slices Swiss cheese: Swiss melts beautifully and adds that classic nutty Reuben flavor. Provolone works too if you prefer.
• 2 tablespoons unsalted butter: Melted for brushing. This is what creates that gorgeous golden crispy exterior.
• 1 cup sauerkraut: Drain it really well and squeeze out excess moisture. Wet sauerkraut will make your roll ups soggy.
• 1/2 cup sugar-free Russian dressing: The tangy binding element. Homemade or store bought both work perfectly.
• 1/2 teaspoon caraway seeds: Optional but highly recommended. That distinctive rye bread flavor in seed form.
• Freshly ground black pepper: A generous grinding adds nice warmth and depth.

Instructions

Preheat and prep:

Set your oven to 400°F and line a baking sheet with parchment paper. This saves you cleanup time later.

Layer the foundation:

Lay out each corned beef slice and top with Swiss cheese. The cheese should cover most of the meat surface.

Add the classic filling:

Spread about 2 teaspoons of drained sauerkraut down the center of each slice. Do not overload or rolling becomes difficult.

Season and dress:

Drizzle a little sugar-free dressing over the sauerkraut. Sprinkle with caraway seeds and black pepper.

Roll them tight:

Starting at one end, roll each slice up snugly. Place seam side down on your prepared baking sheet.

Butter for brilliance:

Brush the tops with melted butter. This is the secret to getting them beautifully golden and crisp.

Bake to perfection:

Bake 12 to 15 minutes until cheese melts and tops are golden. Watch closely in the last few minutes.

The waiting game:

Let cool 2 minutes before serving. They hold together better and the flavors settle.

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Last summer I served these at a casual backyard gathering. My friend who swore she hated sauerkraut took one bite, eyes went wide, and asked for the recipe immediately. She later told me she makes them every week now.

Making Ahead Like A Pro

You can assemble these roll ups hours before baking and keep them covered in the fridge. Brush with butter right before they go into the oven. This makes party prep so much easier.

Endless Variations

Sometimes I swap pastrami for corned beef when I want something smokier. Turkey works wonderfully for a lighter version. A thin pickle spear tucked inside each roll up adds amazing crunch.

Serving Ideas

These shine as party appetizers but also make a satisfying light meal paired with a crisp green salad. I love them with homemade cauliflower mac and cheese on the side.

• Double the batch because they disappear fast
• Keep extra dressing handy for dipping
• A light sprinkle of fresh parsley adds color contrast

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These have become my go to whenever I need something that feels indulgent but keeps me right on track. The contrast of salty meat, tangy kraut, and creamy cheese is honestly better than the original sandwich.

Recipe FAQs

→ Can I make these ahead of time?

Yes, assemble the roll ups and refrigerate unbaked for up to 24 hours. Brush with melted butter just before baking and add a few extra minutes to the cooking time.

→ What's the best way to drain sauerkraut?

Squeeze the sauerkraut firmly in your hands or press it through a fine-mesh sieve. Removing excess moisture prevents soggy roll ups and ensures the crispiest texture.

→ Can I freeze these roll ups?

Freeze assembled, unbaked roll ups on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen at 400°F for 18–20 minutes, no thawing needed.

→ What other meats work well?

Pastrami makes an excellent substitute with its smoky flavor. Sliced turkey or roast beef also work if you prefer a milder taste. Just ensure all meats are low-carb and gluten-free.

→ How do I get them extra crispy?

Broil for 1–2 minutes at the end of cooking, watching closely to prevent burning. The high heat crisps the corned beef edges while melting the cheese perfectly.