Low Carb, Keto Reuben Casserole partially eaten

Low Carb, Keto Reuben Casserole, Grain Free, Gluten Free

This Low Carb, Keto Reuben Casserole combines all the wonderful elements of a Reuben sandwich except the bread. And trust me, you won’t even realize it’s not there. All the flavors and textures combine perfectly into a creamy, cheesy, hot and bubbly bowl of tasty low carb goodness. (Twenty-eight grams of fat and four net carbs per serving!)

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Low Carb, Keto Reuben Casserole with pickles

Confession:

I love Reuben sandwiches. I don’t know if it’s the corned beef (We love a good smoked corned beef brisket.), the Swiss cheese (mmmmmhmmmmm, smelly cheese), sauerkraut, Russian dressing or rye bread, but any time I see a Reuben sandwich on the menu, I’m in.

Chopped corned beef on a cutting board with a chef's knife

This Low Carb, Keto Reuben Casserole combines all the wonderful elements of a Reuben sandwich except the bread. And trust me, you won’t even realize it’s not there. All the flavors and textures combine perfectly into a creamy, cheesy, hot and bubbly bowl of tasty low carb goodness. (Twenty-eight grams of fat and four net carbs per serving!)

Low Carb, Keto Reuben Casserole with Swiss cheese, homemade Russian dressing, sauerkraut and pickles

Low Carb, Keto Reuben Casserole with Swiss cheese, homemade Russian dressing and pickles

I use Primal Kitchen Mayo made with avocado oil. Ingredients: Avocado oil, organic cage-free eggs, organic cage-free egg yolks, organic vinegar, sea salt, organic rosemary extract. Yaaaaas! No canola oil, no sugar. Just six simple ingredients. I’m in love!

Low Carb, Keto Reuben Casserole with Swiss cheese, homemade Russian dressing and pickles

Low Carb, Keto Reuben Casserole with Swiss cheese and homemade Russian dressing

Low Carb, Keto Reuben Casserole with Swiss cheese

 

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Low Carb, Keto Reuben Casserole partially eaten

Low Carb, Keto Reuben Casserole, Grain Free, Gluten Free

  • Author: Kristi Barnes
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 9 servings 1x
  • Category: Casserole
  • Method: Oven
  • Cuisine: American

Description

This Low Carb, Keto Reuben Casserole combines all the wonderful elements of a Reuben sandwich except the bread. And trust me, you won’t even realize it’s not there. All the flavors and textures combine perfectly into a creamy, cheesy, hot and bubbly bowl of tasty low carb goodness. (Twenty-eight grams of fat and four net carbs per serving!)


Ingredients

Scale
  • 1/2 tsp. avocado oil
  • 1 lb. corned beef, thinly sliced and chopped into bite sized pieces
  • 12 oz. sliced Swiss cheese (18 slices)
  • 8 oz. jar sauerkraut, drained
  • 2 tsp. caraway seeds
  • 1/2 c. finely chopped dill pickles
  • 1/3 c. heavy cream
  • 3 large eggs, beaten
  • 1/2 c. Primal Kitchen Mayonnaise
  • 2 tbsp. ketchup
  • 1 tbsp. lemon juice
  • 1/2 tsp. paprika


Instructions

  1. Preheat oven to 350°F.
  2. Grease casserole dish with avocado oil.
  3. In a separate bowl, mix the heavy cream, eggs, mayonnaise, ketchup, lemon juice and paprika.
  4. Spread with half of the corned beef.
  5. Layer with 1/3 of the cheese slices.
  6. Use cheesecloth to strain all of the liquid out of the sauerkraut and pickles. (You can’t squeeze too much. The more liquid you remove, the less runny your casserole will be.)
  7. Layer with sauerkraut, pickles and caraway seeds.
  8. Layer another layer of 1/3 Swiss cheese.
  9. Top with the rest of the meat.
  10. Pour all of the dressing mixture the meat layer evenly.
  11. Top with the remaining cheese.
  12. Cover with foil and bake 45 minutes.
  13. Remove foil and place until broiler one to two minutes until cheese is browned and bubbly.


Notes

  • Use cheesecloth to strain all of the liquid out of the sauerkraut and pickles. You can’t squeeze too much. The more liquid you remove, the less runny your casserole will be.

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A Note on Nutrition Facts

I am not a nutritional expert. Nutritional information for this recipe is provided as a courtesy and is only an approximation. I cannot guarantee the accuracy of any nutritional information provided for any recipe on this site. Erythitrol carbs are not included in the nutritional information as it has been shown to have a low impact on blood sugar. Those with Diabetes or other health-related issues may need to calculate net carbs differently. If you need help managing or calculating carbs, ask your doctor or dietician for guidance. Net carbs provided are the total carbs less fiber and sugar alcohols.

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Copyright Notice

Unauthorized use and/or duplication of this material without express permission from this site’s owner, Kristi Barnes, is strictly prohibited.

Excerpts and single photos may be used provided full credit is given to farmsteadchic.com with a link back to the original content.

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20 Comments
  • Lisaj
    Posted at 12:10h, 01 December Reply

    Looks really good but I have a couple questions.
    1. I’m assuming what ingredients are for the thousand island dressing, are you just hand mixing those until combined?
    2. When do you add the dressing into the casserole? I don’t see that step in the instructions.
    3. What size casserole dish?

    • Kristi Barnes
      Posted at 12:49h, 01 December Reply

      Yes, sorry about that! I left out a major part of the recipe. It’s fixed now. 1) Hand mix those dressing ingredients and 2) pour it over the last layer of meat. The one cup of whole milk shouldn’t be in there. I’m not sure where that came from. I whipped up another batch really quickly to make sure. 3) It’s 3 quarts (9”x11”).

      • Mary
        Posted at 11:44h, 21 January Reply

        Do I add the dressing once or twice confused?

  • Jodi
    Posted at 17:53h, 05 January Reply

    Is the meat pre-cooked or raw? I have raw chunks of corned beef that I want to use.

  • Lara
    Posted at 21:52h, 16 March Reply

    Great for St Patty’s Day! I made this tonight and…amazing! I used Sir Kensington special sauce instead of making my own thousand island dressing-cut down on time and still reasonable on carbs. Waited 5 minutes after taking from oven to set and it cut so nicely as a result. It was delicious, filling and 2 thumbs up on taste and texture.

  • Kaley
    Posted at 21:55h, 02 April Reply

    Calls for lemon juice but I didn’t see it in the directions?

  • Paul Edens
    Posted at 11:22h, 12 April Reply

    Ok, I’m going to fix this for my family. I just retired this past year from an educatuon profession. My wife is gluten free so I’m excited to try this. I am a hunter and will sub the corner beef for a Canada goose pastromi.

    My questions are: why isn’t thousand island dressing used and what else can I prepare with this casserole that is keto friendly and also gluten free?

    Thank you . West Nebraska.

    • Kristi Barnes
      Posted at 17:14h, 24 July Reply

      Hello. In general, the Thousand Island dressing you find at the grocery store is going to be filled with sugar and other questionable ingredients. The sauce in this casserole has the same flavors. I like to serve my casseroles with a green veggie like roasted Brussels sprouts (be careful on the carb count for these) or steamed broccoli.

  • Paul Edens
    Posted at 11:26h, 12 April Reply

    I’m a retired teacher who would like to surprise my family today with this casserole. I also hunt so I’ll substitute the corned beef with smoked Canada goose pastromi. I have a couple questions.
    1. Why isn’t thousand island used in this recipe?
    2. What other entrees can I include in this meal that are gluten free and keto friendly?
    Thank you.

  • Stephanie
    Posted at 19:08h, 24 August Reply

    OMG!!!! This dish is amazing. Followed the recipe as instructed using boars head sliced corned beef.
    Definitely satisfied my taste for a corned beef sandwich, minus the carbs. Thanks for the recipe

  • Jessa
    Posted at 06:33h, 09 September Reply

    So yummy! The whole fam loves it.

  • Nancy
    Posted at 13:46h, 19 September Reply

    I thought this was good. I used fresh cabbage and mixed it with the sauce b4 layering…more cohesive. I also used doll pickle relish

  • Amy Jo Sledge
    Posted at 17:41h, 30 October Reply

    I used 1 cup of braised red cabbage in place of the corned beef to make it vegetarian. Turned out absolutely delicious!

  • Hannah
    Posted at 22:39h, 19 November Reply

    I doubled the recipe, used a 9×13 pan, layer of meat, kraut, german barrel pickles that I just did coin slices on, the eggy sauce, then cheese because. One layer of each fit that pan perfectly. The sauce baked and made it almost like a custard binding everything together is how I see it and it was AMAZING. I will definitely look to make this again at some point.

  • GHW
    Posted at 14:22h, 27 January Reply

    This is wonderful! I cut it in half for two of us, used Pastrami rather than Corned Beef, and a little extra kraut and pickles. We ate it with a side of Dijon mustard and it’s delish!

    • Kristi Barnes
      Posted at 08:49h, 15 February Reply

      Yay! I’m so glad you liked it! I love pastrami too.

  • Melanie
    Posted at 20:12h, 22 February Reply

    5 stars
    Delicious. Thank you!

  • Rachel Brink
    Posted at 23:22h, 25 June Reply

    This meal wouldn’t be freezer friendly would it?

    • Kristi Barnes
      Posted at 08:05h, 26 July Reply

      Unfortunately, no. 🙁 I don’t think the sauerkraut and sauce would freeze well.

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