Description
These keto-friendly Reuben roll-ups feature a golden flaky crust with classic corned beef, sauerkraut, and Swiss cheese filling, delivering authentic deli flavors in a low-carb, crispy bite.
Ingredients
Scale
- 1 ½ cups almond flour (150g), finely ground, blanched
- 2 tablespoons coconut flour (16g)
- 6 tablespoons cold unsalted butter (85g), cubed
- 1 large egg, room temperature
- 1 cup shredded mozzarella cheese (100g)
- 1 teaspoon ground mustard
- ¼ teaspoon salt
- 1 cup deli-style corned beef (150g), thinly sliced or chopped
- ½ cup well-drained sauerkraut (120g), chopped
- 4 slices Swiss cheese (about 100g), torn or folded
- 2 tablespoons Dijon mustard
- Optional: 1 teaspoon caraway seeds
Instructions
- Prepare the Dough (10 minutes): In a large bowl, combine almond flour, coconut flour, salt, and ground mustard. Add cold cubed butter and cut into the dry ingredients with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter pieces.
- Add the egg and shredded mozzarella cheese to the mixture and mix until a sticky but firm dough forms. Wrap in plastic and chill in the fridge for at least 20 minutes.
- Prep the Filling (5 minutes): Drain sauerkraut thoroughly using paper towels or a sieve and chop roughly. Tear or fold Swiss cheese slices. Set corned beef aside; warming slightly is optional.
- Roll Out the Dough (5 minutes): Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface (using almond flour), roll dough into a roughly 12×10 inch rectangle about ¼ inch thick.
- Assemble the Roll-Ups (5 minutes): Spread a thin layer of Dijon mustard evenly over the dough, leaving a small border. Sprinkle chopped sauerkraut evenly, then layer corned beef, and finally distribute Swiss cheese pieces. Sprinkle caraway seeds if using.
- Roll and Seal (3 minutes): Starting from one long edge, roll dough into a tight log. Pinch edges and seam to seal, brushing with water or beaten egg to help stick.
- Slice and Bake (20-25 minutes): Slice log into 1-inch thick roll-ups and place cut-side down on the baking sheet with space between each. Brush tops with beaten egg. Bake 20-25 minutes until crust is golden and crispy and cheese is melted. Watch after 15 minutes to prevent burning.
- Cool and Serve (5 minutes): Remove from oven and transfer to a cooling rack for 5 minutes to keep crust crispy. Serve warm with extra mustard or keto Russian dressing.
Notes
Use cold butter and chill dough to ensure flaky crust. Drain sauerkraut thoroughly to avoid soggy roll-ups. Brush with beaten egg for golden crust. Can freeze raw roll-ups before baking. Reheat in oven to maintain crispiness. Optional caraway seeds add traditional rye flavor. Dairy-free substitutions possible but not tested extensively.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 roll-up
- Calories: 280
- Sodium: 600
- Fat: 20
- Saturated Fat: 9
- Carbohydrates: 5
- Fiber: 3
- Protein: 18
Keywords: keto, low carb, Reuben, roll-ups, crispy, flaky crust, corned beef, sauerkraut, Swiss cheese, keto baking