Yep, the image above is correct. Nope, that’s not a typo! Only 3 grams net carbs per serving in this delicious keto reuben casserole.
And we’re not talking about some dinky “diet” serving. We’re talking 1/8th of that big ol’ pan. No need for seconds here. I’m a grown man and I was full from one serving (with no side other than those two pieces of pickled asparagus).
Oh, and did I mention this casserole tastes almost exactly like a real reuben sandwich, minus the carbs.
Sure, you’re skipping the bread but you get all the flavor of the rye bread from the caraway seeds. And don’t forget about the homemade Thousand Island dressing. We’ve got a couple of tricks to make it taste as good (or better) than the real thing.
Keto Reuben Casserole Ingredients
Sure, it may look like a lot but you’ll probably have most of these ingredients in your kitchen already. In fact, you may only need to run to the store for the corned beef, sauerkraut, Swiss cheese, and caraway seeds.
For the corned beef, it’s best to use a good quality beef since this is the heart of the sandwich…ehem…casserole. I opted for Boar’s Head which, while being kind of pricey, is definitely worth it.
The recipe calls for a pound but I suggest you get a little over a pound since you’ll be snacking on it while making the keto reuben casserole.
It is zero carb so no worries.
Low Carb Thousand Island Dressing
As you probably know, traditional Thousand Island dressing is pretty much mayo, ketchup, a pickle relish, and some spices.
BUT, ketchup is definitely not keto. In fact, a tablespoon of sugar-loaded ketchup has 5g of carbs (all from sugar) per serving. We need 3 tablespoons so that’s essentially 15 grams of additional carbs in the sauce.
Fortunately, it’s not necessary. We subbed out this La Victoria Medium Red Taco Sauce in place of the ketchup and actually found it tasted better than when we used the ketchup. NOTE: We tried the mild and found we liked the taste of the medium better. Don’t worry, it’s not spicy.
And this La Victoria taco sauce is super low in carbs at only 1 gram per tablespoon.
IMPORTANT TIP: When creating the sauce for your keto reuben casserole, add all of the sauce ingredients up to the eggs so you can taste and get it to your liking. Once you add the raw eggs, no more tasting.
Assembling The Keto Reuben Casserole
After you’ve made the sauce, it’s time to start assembling the keto reuben casserole.
The first thing we want to do is thoroughly grease a large casserole dish. You can use whatever lubricant you want to grease the dish, but for that authentic reuben sandwich taste you’ll want to use butter…and plenty of it.
Remember, butter is what they use at your favorite diner!
Begin by spreading half of the chopped corned beef in the casserole dish. Top the corned beef with about 1/3 of the grated Swiss cheese.
Next, we’ll add the sauerkraut, remaining pickles, and remaining caraway seeds…
IMPORTANT TIP: In order to keep your keto reuben casserole from getting soggy, you’ll want to get as much liquid out of the sauerkraut as possible. This can be done in several different way. You can use a cheesecloth and squeeze as much liquid as possible out of the sauerkraut. Or, like we did, use a fine mesh stainer to and a few paper towels and push until your heart’s content. Either way, you want to remove as much of the liquid as possible before adding the kraut to the casserole.
Now add the remaining corned beef and another 1/3 of the grated Swiss cheese.
Okay, on to the sauce. Grab a measuring cup or ladle and evenly pour the “Thousand Island” sauce over the casserole.
Finally, add the remaining 1/3 of the grated Swiss cheese on top of the sauce.
Cover with foil and bake for around 40 minutes. Take off the foil, set your oven to broil, and cook for a couple more minutes until the cheese is bubbly and browned.
After the cheese browned, remove the keto reuben casserole from the oven and allow it to sit for at least 5 minutes before cutting. This will help the casserole “set up” a bit before serving.
I know I’ve sold the heck out of this keto reuben casserole but it really is worth all the hype.
Go try it out for yourself and let me know what you think in the comment section below. And, if you have any questions, ask them their as well and we’ll be sure to get them answered right away.
To Your Keto Diet Success!
This Easy Keto Reuben Casserole Recipe Will Make Your Stomach Smile
Easy Keto Reuben Casserole Recipe
- 1 lb. Deli Sliced Corned Beef (chopped into small pieces)
- 16 oz. Swiss Cheese (grated)
- 8 oz. Sauerkraut (drained very well)
- 1/2 cup Dill Pickles (finely chopped)
- 1/2 cup Mayonnaise
- 1/3 cup Heavy Cream
- 3 Tbsp. Taco Sauce
- 1 Tbsp. Lemon Juice
- 2 tsp. Worcestershire Sauce
- 3 tsp. Caraway Seeds (divided)
- 1 tsp Paprika
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Black Pepper
- 3 Eggs (beaten)
- Preheat oven to 375 degrees.
- In a medium bowl, combine mayo, cream, taco sauce, lemon juice, Worcestershire sauce, paprika, salt, 1 teaspoon of caraway seeds, and half of the pickles. Taste and adjust spices to your preference.
- Stir in eggs and set aside.
- Grease casserole dish well with butter. Spread half of the chopped corned beef in the dish. Top with 1/3 of the grated Swiss cheese.
- Spread well drained sauerkraut on top of Swiss cheese (see Recipe Notes below for tips on the sauerkraut). Top that with remaining pickles and remaining caraway seeds.
- Add remainder of the corned beef and another 1/3 of the grated Swiss cheese.
- Using a measuring cup or ladle, pour sauce evenly over the casserole. Add remaining Swiss cheese on top of sauce.
- Cover with foil and bake for 40 minutes. Remove foil and broil until cheese is golden brown.
- Allow the Keto Reuben Casserole to cool for at least 5 minutes before serving. This will help the casserole to set up.
15 thoughts on “This Easy Keto Reuben Casserole Recipe Will Make Your Stomach Smile”
Absolutely well thought out, adding all the authentic flavors. I even imagined the rye bread…the caraways did it. Kudos to you for putting together a great Keto recipe. This one’s a keeper.
Thanks for a new family favourite. Easy to make and very tasty.
Awesome Melissa! I’m glad you liked it.
Can I use an actual corn beef that I cook instead of the deli type?
Absolutely! Just make sure you check the carb count on the corned beef you use.
You say large casserole dish, is 9×13 ok ?
Yes, that should work.
I used picante sauce because I didn’t have taco sauce it came out great. Good for Super Bowl.
Awesome idea! Glad you liked it. You’re right, this is a great Super Bowl dish!
I can’t wait to bake this and eat it! The recipe ingredients for the dressing/sauce minus the eggs would make a great salad dressing as well! I punched up the flavors a bit by using sriracha sauce, smoked paprika and the hot Classen pickles. Perfect for us as we love spicy! We are foodies and I have collected recipes through the years…..this is a keeper and repeater!
I’m making this now and plan to refrigerate until tomorrow night. Hope that works!
I love this. I’ve made it twice.
I cooked my own corned beef in my instant pot the day before, that way I could remove some of the extra fat. I used sriracha sauce instead of taco and soy sauce instead of worcestershire (I was out). I tossed a few chopped pickles on top to be decorative, but basically followed your recipe. Everyone loved it so much I had to make it again.
Fantastic recipe. Thanks!
This is so delicious and incredibly easy to make. The whole family loved it. I used sliced Swiss cheese instead of grated, and that worked Perfectly fine. I made it last week for the first time and again tonight! It tasted just like a real rueben!
Has anyone tried freezing leftovers?
Made this today, very, very good.