This recipe holds a special place in my heart. The moment I realized that I needed to make a blog was when I was consuming a delicious and bunless corned beef sandwich. When I first took a bite, I was immediately transported back to that St. Paddy’s Day. This Keto Reuben Casserole is comforting and filling – perfect for this time of year.
You know, I wasn’t always a corned beef fan. In fact, growing up, I mostly only ate chicken and an occasional beef burger. Oh, and bacon, of course. Oh how the times have changed. I am very much a meat-eater now, though I do still enjoy veggies. This casserole has sauerkraut mixed in (if you’re trying to eat a veggie at every meal like me) but it would be perfect alongside a scoop of mashed cauliflower.
Originally, this recipe was made as a dip. In fact, I took it to the first official Steeler’s game party of the season with some celery and rye bread for the non-keto-ers. It wasn’t until one of my friends (also doing a low carb diet) started eating it alone that I thought of turning it into a casserole. It was a hit as a dip, but I enjoyed the small remainder for lunch the next day. Perfect.
The caraway seeds are mostly optional, but they add that small bite that traditional rye bread would add. I quite enjoy them!
As far as corned beef goes, I simply went to my deli and got it from there. I didn’t have enough time to slow cook a corned beef. Canned was an option, but I think the deli worked out extremely well (check the carbs on the brand, I found one at zero carbs, but there were a few with a couple).
Like I mentioned earlier, this Keto Reuben Casserole can be served as is or as a dip. It has been tested both ways, and there were no disappointments!
Macro/Nutrition: For 1/8 recipe, this come out to roughly 360 calories, 5 carbs, 3 NET carbs, 25 grams of fat, 2 grams of fiber and 14 grams of protein per serving!
- ½ pound corned beef diced
- 1¾ cup sauerkraut drained (I use canned)
- 2 cups swiss cheese shredded
- ½ cup mayonnaise
- 8 oz cream cheese
- ½ cup low-sugar ketchup
- 2 tablespoons pickle brine
- ½ teaspoon caraway seeds
- Preheat oven to 350 degrees F.
- In a sauce pan, melt the cream cheese, mayonnaise and ketchup over low heat. While that is melting, slice and dice your corned beef into half inch chunks.
- Once the the mixture is melted, add the can of drained sauerkraut, a cup and a half of the swiss cheese and chopped corned beef. Mix until all incorporated and the cheese is melted.
- Take the sauce of the heat and mix in the pickle juice if you have it. If not, add a tablespoon of salt, a teaspoon of vinegar and a pinch of garlic salt.
- Pour into a greased dish (I used a 9 inch pie pan) and top with remaining swiss cheese. Garnish by sprinkling caraway seeds on.
- Pop in the oven for about 20 minutes until the mixture is bubbling and the cheese on top is melted.