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.