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.
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!)
Low Carb Reuben Stromboli
Ingredients
Stromboli:
- 1 recipe Magic Mozzarella dough
- 12 ounces corned beef chopped
- 4 ounces thinly sliced Swiss cheese
- 1 cup sauerkraut well drained
- 2 teaspoon caraway seeds
Sugar-Free Russian Dressing:
- ⅓ cup mayonnaise
- 2 tablespoon finely diced dill pickle
- 1 tablespoon tomato paste
- 2 teaspoon Swerve Sweetener
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground cloves
Instructions
Stromboli
- 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.
- 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.
- Mound the chopped corned beef down the center of the rectangle. Top with slices of Swiss cheese and the sauerkraut.
- 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.
- 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:
- In a medium bowl, whisk together the mayo, pickle, tomato paste, sweetener, cumin, and cloves. Serve on the side with the stromboli.
Susan Page says
Did you use canned corn beef?
Mary Ann Awadalla says
I was wondering if I could use with for ground beef (onions and spices) instead (really miss Egyptian dish called hawawashi that is made with pita and ground beef then baked crisp) or would the rendered fat crumble it ?
Carolyn says
Sure, I can’t see why not!
Amy Schmoll says
My dough was wet and slippery. It fell apart when I tried to braid it. Help!!
Carolyn says
Well something went very wrong. Sounds like you didn’t use enough almond flour?
Clive roberts says
Made this the other day, oops no Sauerkraut so used my home made Kimchi instead. Very successful with a nice bit of spice on the palate.