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.
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.
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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.
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.
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
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!)
- 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
- 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
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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.
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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.
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Mound the chopped corned beef down the center of the rectangle. Top with slices of Swiss cheese and the sauerkraut.
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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.
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Bake 25 to 35 minutes, until the dough is golden brown. Remove and let cool at least 15 minutes before slicing.
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In a medium bowl, whisk together the mayo, pickle, tomato paste, sweetener, cumin, and cloves. Serve on the side with the stromboli.
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
janet says
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!
; )
Phyllis says
No reference on the mozzarella dough
Carolyn says
There is, actually. It’s linked right in the recipe for your convenience.
KalynsKitchen says
OMG, please come over and make this for me immediately! This sounds amazing.
Carolyn says
Well…it was pretty darn good, if I do say so myself!
Allison says
Same story for me too! Literally drooling!
Arthur in the Garden! says
What? It can’t be done!! 🙂 I will have to try this!
Anne O says
Making. This. Today. True Love. Many many Thanks.
Rebecca Gardiner says
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!
Aaron says
That pastry looks unreal!
Carrie says
Sigh. I love stories with happy endings!!
Carolyn says
Me too and Reubens are always happy endings!
Carolyn says
Ps – it makes me giggle when someone gets my writing. 😉
Carrie says
Always!! ;0)
stacy says
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?
Carolyn says
The leftovers are great, actually. It reheats nicely in an oven on low temp. But I think you could probably make it ahead and bake it on the day.
stacy says
That makes me so happy!
Paula says
YUM. Sounds fabulous! Thank you so much for your many wonderful recipes. We love them.
Cherokee says
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!
Serenity says
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?
Carolyn says
It’s pre-cooked.
Jen Ezzell says
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
Carolyn says
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.
Jillian says
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!