keto reuben in a bowl
Indulge in the iconic flavors of a Reuben sandwich, reimagined as a vibrant, low-carb bowl. This dish strips away the bread, replacing it with a tender, slightly wilted coleslaw base that perfectly complements the savory corned beef and tangy dressing. It's a quick, satisfying meal that delivers all the nostalgic taste without the carbs, making it an ideal choice for busy weeknights or anyone following a ketogenic lifestyle.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Delivers all the classic, beloved flavors of a Reuben sandwich without the carbs.
- Ready in under 30 minutes, making it perfect for quick weeknight dinners.
- A satisfying and hearty meal that keeps you full and energized on a keto diet.
- Customizable with additional low-carb toppings like pickles or sauerkraut (ensure sugar-free).
- Easy to prepare with minimal cleanup, ideal for beginner cooks.
Ingredients
- 450-500g (approximately 1 bag) coleslaw mix
- 450g (1 pound) cooked corned beef, thinly sliced or cut into strips
- 28-42g (2-3 tablespoons) unsalted butter
- 100-115g (1 cup) shredded Swiss cheese
- 2-3 medium scallions, thinly sliced for garnish
- For the Dressing:
- 240g (1 cup) mayonnaise (full-fat, sugar-free)
- 60ml (1/4 cup) sugar-free ketchup
- 20ml (4 teaspoons) prepared horseradish
- 5ml (1 teaspoon) hot sauce (e.g., Tabasco or Frank's RedHot)
- 5ml (1 teaspoon) Worcestershire sauce (check for sugar-free options if strict keto)
- 2.5ml (1/2 teaspoon) sea salt
- 0.5ml (1/4 teaspoon) freshly ground black pepper
Instructions
- Prepare the dressing by combining the mayonnaise, sugar-free ketchup, prepared horseradish, hot sauce, Worcestershire sauce, sea salt, and black pepper in a small bowl. Stir until all ingredients are thoroughly blended and the dressing is smooth. Set aside.
- In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Allow the butter to become foamy, indicating it's ready for the next ingredient.
- Add the thinly sliced or stripped corned beef to the skillet. Distribute it evenly, then cover the skillet and sauté for about 5 minutes, allowing the corned beef to heat through completely and slightly crisp at the edges.
- Evenly layer the coleslaw mix directly on top of the heated corned beef in the skillet. Cover the skillet again and cook for an additional 5 minutes. This step allows the coleslaw to slightly wilt, softening its texture while retaining a pleasant crunch.
- Remove the lid and gently stir the corned beef and wilted coleslaw mixture together. Ensure everything is well combined.
- Sprinkle the shredded Swiss cheese generously over the entire mixture in the skillet. Re-cover the skillet and continue cooking for 1-2 minutes, or until the cheese has completely melted and become bubbly. For a crispier, golden-brown topping, you may also transfer the skillet (if oven-safe) to a preheated broiler for 1-2 minutes, watching carefully to prevent burning.
- Divide the warm Keto Reuben mixture among serving bowls.
- Drizzle each bowl generously with the prepared Reuben dressing.
- Garnish with freshly sliced scallions before serving immediately.
Tools You’ll Need
- Large skillet or Dutch oven with a lid
- Small mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Chef's knife
- Cutting board
Essential Success Tips
- Ensure your corned beef is already cooked. Pre-cooked deli corned beef works perfectly for speed. If using raw, cook it thoroughly first.
- Don't overcook the coleslaw mix; a slight wilt is desired to maintain some texture and prevent it from becoming mushy.
- For the best flavor, allow the dressing to sit for a few minutes before serving, letting the flavors meld.
- Adjust the amount of hot sauce and horseradish in the dressing to suit your preferred spice level.
- If using an oven-safe skillet for broiling the cheese, keep a close eye on it as cheese can burn quickly under high heat.
Professional Cooking Secrets
- To elevate the umami of the corned beef, consider adding a splash of beef broth or a pinch of caraway seeds to the skillet while it's heating through. This mimics the rye bread essence.
- For an even creamier, richer dressing, incorporate a teaspoon of finely minced dill pickles or sugar-free sauerkraut into the mayonnaise mixture.
- If you have a mandoline, use it to finely shred your own cabbage for the coleslaw mix, offering a fresher, crisper base than pre-packaged mixes, though pre-packaged is perfectly convenient.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave.
- Variations: For an extra zing, add a tablespoon of sugar-free sauerkraut directly into the bowl with the corned beef and coleslaw before adding cheese. You can also experiment with different types of low-carb cheese if Swiss isn't your preference.
Frequently Asked Questions
Can I use leftover corned beef for this recipe?
Absolutely! This dish is perfect for repurposing leftover cooked corned beef, making it an even quicker meal. Just ensure it's cut into strips and heated through.
Is it possible to make this dairy-free?
To make the dish dairy-free, you would need to omit the Swiss cheese and use a dairy-free mayonnaise for the dressing. The flavor profile will shift slightly, but it will still be delicious.
What if I don't have sugar-free ketchup?
While sugar-free ketchup helps maintain the keto profile, you can substitute it with a small amount of tomato paste mixed with a dash of apple cider vinegar and a pinch of sweetener for a similar tangy effect in the dressing.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 35g, Fat: 35g, Carbs: 8g (Net Carbs: 5g)
Allergy Information
Contains dairy and eggs (in mayonnaise). For a dairy-free version, omit Swiss cheese and use a dairy-free mayonnaise. Corned beef can sometimes contain sulfites. Always check ingredient labels for specific dietary needs.
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