All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Low Carb Reuben Stromboli

Delicious buttery keto pastry dough wrapped around the fillings of a classic Reuben sandwich. And sugar-free Russian dressing to dip it in too! This is the stuff my low carb dreams are made of.

Low Carb Keto Reuben Pastry Braid

Once upon a time, in a far away land (Boston), in a time long forgotten (7 or 8 years ago), there lived a strong, happy, hungry woman (me). This woman was under a deep magical spell, and was enthralled to all things Reuben. So strong was her love of the magical combination of salty corned beef, melty swiss cheese, sour sauerkraut and tangy Russian dressing that she would order a Reuben any chance she got. Sometimes she’d even go so far as to make them at home, frying the rye bread in copious amounts of butter. She particularly favoured these classic sandwiches from two New England locations: Zaftigs in Brookline, MA, where the portions were so huge, she could make 3 meals out of it, and Rein’s Deli in Vernon, CT where she often stopped on her way to visit her in-laws. And sometimes on the way home too.

How to make low carb Reuben Stromboli

There was only one thing that could break this spell. Only one deep dark thing that could come between a girl and her Reubens: The evil diabetes! Dun-dun-dun!!!!! And so, with tears in her blue eyes, she bid farewell forever to her great love. But she soldiered on, because that’s what she did, and she found new and interesting ways to combine the delicious flavours of the Reuben into recipes that did not mess with her blood sugar. And so she was happy once again, and she and her low carb Reuben-inspired foods lived happily ever after. The End.

Keto Grain-Free Reuben Recipe. A perfect use for all of your leftover corned beef!

Yay! Wasn’t that a great story? And aren’t you glad to find a wonderful new use for the leftover corned beef you surely will have after St. Patrick’s Day? Well, maybe you aren’t this excited but I am. And you should be too, if you know what’s good for you. This keto Reuben Stromboli is, in fact, good for you. Piled high with the guts of a good Reuben sandwich, and with a sugar-free version of Russian Dressing or Thousand Island, whatever you want to call it.

Low Carb Grain-Free Reuben Stromboli

I was inspired by this recipe for Reuben Roll Ups from Spend With Pennies. The minute I saw it, I was certain I could make it with the low carb Magic Mozzarella Dough. But I didn’t want to work so hard as to roll them all up individually, although I am sure that would have been good too. So I rolled out my dough and piled in the fillings, and sprinkled the dough with a few caraway seeds, for a rye-bread like flavour.

Do you need me to tell you how good this was? Really, do you? Because it was so good. Greasy and buttery and fall-apart delicious. Just like a good Reuben should be.

Be sure to also check out these other low carb recipes for leftover corned beef!

Reuben Burgers from All Day I Dream About Food

Corned Beef Reuben Bake from Kalyn’s Kitchen

Reuben Casserole from No Bun Please

Corned Beef Hash Breakfast Skillet from Peace Love and Low Carb

Reuben Salad from Modern Low Carb

Creamy Reuben Soup from Keto Adapted

Reuben Cabbage Rolls from Sugar-Free Mom

Reuben Dip from Noble Pig

Corned Beef and Cabbage Meatballs from I Breathe, I’m Hungry

Corned Beef and Cabbage Stew from Barefeet in the Kitchen (replace the potatoes with daikon radish!)

Dipping low carb Reuben Stromboli into sugar-free Russian dressing

5 from 2 votes
Print
Low Carb Reuben Stromboli
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
Delicious buttery keto pastry dough wrapped around the fillings of a classic Reuben sandwich. And sugar-free Russian dressing to dip it in too! This is the stuff my low carb dreams are made of.
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 420 kcal
Ingredients
Stromboli:
  • 1 recipe Magic Mozzarella dough
  • 12 ounces corned beef chopped
  • 4 ounces thinly sliced Swiss cheese
  • 1 cup sauerkraut well drained
  • 2 tsp caraway seeds
Sugar-Free Russian Dressing:
  • 1/3 cup mayonnaise
  • 2 tbsp finely diced dill pickle
  • 1 tbsp tomato paste
  • 2 tsp Swerve Sweetener
  • 1/4 tsp ground cumin
  • 1/8 tsp ground cloves
Instructions
Stromboli
  1. Preheat the oven to 350F. Follow the directions to make the dough. Brush a large piece of parchment paper or a silicone liner with oil and turn out the dough onto this surface.
  2. Cover with another piece of parchment and roll out to a 16x10 inch rectangle. Cut strips on the diagonal down the long sides of the rectangle, about 1 inch wide and 3 inches long.
  3. Mound the chopped corned beef down the center of the rectangle. Top with slices of Swiss cheese and the sauerkraut.
  4. Fold the strips of dough over the filling so that the ends overlap. Pinch the dough on the ends to seal. Sprinkle the top with caraway seeds and press lightly to adhere.
  5. Bake 25 to 35 minutes, until the dough is golden brown. Remove and let cool at least 15 minutes before slicing.
Sugar-Free Russian Dressing:
  1. In a medium bowl, whisk together the mayo, pickle, tomato paste, sweetener, cumin, and cloves. Serve on the side with the stromboli.
Recipe Notes

Serves 8 (stromboli + dressing). Each serving has 4.16g NET CARBS. Stromboli per serving: Food energy: 349kcal Total fat: 25.63g Calories from fat: 230 Cholesterol: 90mg Carbohydrate: 6.31g Total dietary fiber: 2.63g Protein: 18.97g Russian Dressing per serving: Food energy: 71kcal Total fat: 7.44g Calories from fat: 66 Cholesterol: -- Carbohydrate: 0.67g Total dietary fiber: 0.19g Protein: 0.14g

Nutrition Facts
Low Carb Reuben Stromboli
Amount Per Serving
Calories 420 Calories from Fat 298
% Daily Value*
Total Fat 33.07g 51%
Total Carbohydrates 6.98g 2%
Protein 19.11g 38%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Mmmm… Reubens! One of my all time favorites, I shall make this today! I even have my hubby’s homemade sauerkraut, he is so proud of it and it is delicious.
    Thank you for making me feel a little like I’m actually in a (shh!) Deli!
    ; )

    Reply

  7. I’ve been making faux Reuben sandwiches for myself by rolling the “guts” in a low carb tortilla and grilling it. Not a bad substitute, but this cheesy dough option looks amazing. Buttery goodness!

    Reply

  10. O boy, I love a good Ruben (even a mediocre one is good). How are the leftovers? I’d like to take this to a potluck at work next Tuesday. Is it something good to reheat? HOw about making it the night before and putting it in the fridge, then baking it right before? Any thoughts?

    Reply

  12. I just made this. Mine was not as pretty as the pictures, but it was delicious. My husband agreed to go low carb with me, and I am so glad to still be able to fix him a favorite treat. I will definitely make this again!

    Reply

  13. This is probably a dumb question but do you pre cook the corned beef or put it in raw and have it cook with the Stromboli?

    Reply

  14. Hi Carolyn,

    First it was a success at my house. I had two slices, my husband had three, and my son (who was over for dinner and not on the low-carb diet) finished it off!

    My question to you is this…this is the second time I have made your Mozzarella dough…each time it came out very “wet” and non-flexible. I used the parchment paper to fold over the cut ends, but was not able to “braid” it. After baking there was a lot of liquid in the baking pan.

    Take care! Jen

    Reply

    • Well, I need to know what cheese you’re using, what almond flour, what coconut flour. It should definitely be malleable but all of these can make a difference.

      Reply

  15. This is a bit off topic…but have you ever used this dough steamed? As in Pierogi? I guess I should try it…would love to make some. Any other ideas for this? thanks!

    Reply


  16. Thank you so much for this delicious recipe. My kids loved this it was five stairs all the way around at our kitchen table. Super quick and easy to make and great and Tasty it to top it off. Nothing more could be asked.

    Reply


  17. I made this last night for dinner. While it took me a little longer than the estimated time, I had anticipated that and gave myself plenty of time to get it done. I don’t have the learning curve of making the magic dough. My fiance is new to the keto way of eating and he loved it! Don’t skip the dressing, that completes the dish. Will definitely make again.

    Reply

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