This Keto Reuben Dip is my new favorite way to use my dinner roll recipe. Who am I kidding? It’s literally my new favorite everything. Reuben sandwiches weren’t something I ate on a regular basis before starting on my keto journey, I may have had a few over the years, but only on a few occasions. Then a few weeks ago I wanted needed a Reuben sandwich, so I decided to whip up a batch of my dinner rolls with a creamy and perfectly dippable Rueben-y center!
There are so many variations on the Rueben so I built this recipe around my ideal Rueben sandwich. I used corned beef, thousand island dressing, Swiss cheese, and sauerkraut. Other variations include substituting pastrami, turkey, or Montreal-style smoked meat in place of corned beef. You could also go a more traditional route and use Russian Dressing in place of Thousand Island (recipe for Homemade Keto Russian Dressing, or store-bought keto friendly Thousand Island). Another common variation involves swapping the sauerkraut for coleslaw, but I love the brininess of the kraut as it’s my favorite part of a Rueben.
The best part about the recipe is you can serve it right out of the skillet for any kind of get-together, then use the leftovers to whip up some Keto Rueben Sliders. Add a little more sauerkraut to reap the probiotic benefits, and bump up the crunch. Also, the sauerkraut in the center has been baked at 400°F so the healthy probiotic bacteria have been killed, but some studies have shown even the heat-killed bacteria have health benefits. Mainly the heat-killed bacteria from probiotics has an anti-inflammatory effect rather than the gut nourishing effects we all know and love. So doubling up on the sauerkraut for the sliders is a win-win.
Keto Reuben Dip
These keto Reuben Dip Rolls are super easy and a total crow pleaser!
ingredients:
- 6 ounces cream cheese (block – not spreadable – no additives)
- 2 1/4 cups shredded mozzarella cheese (low moisture – part skim – no additives, preservatives, etc)
- 3 large eggs
- 2 1/4 tablespoons aluminum free baking powder
- 1 cup + 1/2 tablespoon almond flour
- 1 (8 ounce package) cream cheese softened
- 8 ounces deli corned beef coarsely chopped
- 1 cup Swiss cheese shredded
- 1/2 cup sauerkraut drained well
- 1/4 cup sour cream
- 1/4 cup sugar-free or homemade Thousand Island salad dressing (we use Primal Kitchen Mayo)
instructions
- Preheat the oven to 400° F
- In a small pot over low heat melt the cream cheese and mozzarella together. It should resemble a thick gooey paste. You can also use the microwave.
- Add the melted cheeses to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth and refrigerate 10-20 minutes. Roll into 12 balls and chill in the refrigerator for at least another 10 minutes until set.
- While the dough is chilling make the reuben dip, simply mix all of the ingredients together in a large bowl until combined.
- Place the dough balls around the edge of the skillet touching on each side. Fill the center with the reuben dip. Bake for 25-30 minutes until the rolls are fluffy, golden brown, and cooked through. You may need to cover the top with foil halfway through to prevent the tops of the rolls from excessively browning.
- Let cool for 15 minutes before serving.
Calories
318
Fat (grams)
27.2
Carbs (grams)
5.2
Fiber (grams)
1.1
Net carbs
4.2
Protein (grams)
17.2
I’m tempted to add a layer of swiss cheese on top for some added melty goodness!