Name: Keto Crispy Reuben Roll-Ups
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 oz corned beef, sliced; 1/2 cup sauerkraut, drained (Do not rinse, drain thoroughly.); 4 oz cheese (Swiss or mozzarella), shredded (Shred and press into a rectangular patch for easy rolling.); 1 tablespoon mustard (Mix with sauerkraut for flavor.); 1 tablespoon butter, melted (For brushing the tops.); Salt and pepper to taste

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Why I Can’t Stop Making Keto Crispy Reuben Roll-Ups

The first time I made Keto Crispy Reuben Roll-Ups I was skeptical. I love a classic Reuben sandwich for the tang of sauerkraut and the plush, melted Swiss, but bread has been a no-go for me lately. A friend emailed a picture of tiny golden cheese tubes and I immediately wanted in. I first adapted it from a keto Crispy Reuben Roll-Ups post I bookmarked, and then made it mine over a few weekend experiments. The result is everything I hoped for: crunchy, savory, a little tangy, and ridiculously easy.

The ingredients that do the heavy lifting

I never feel like cooking when something looks complicated, and this one never does. For the whole batch I use 4 oz corned beef, sliced, 1/2 cup sauerkraut, drained, 4 oz cheese (Swiss or mozzarella), shredded, 1 tablespoon mustard, 1 tablespoon butter, Salt and pepper to taste. That’s it. The corned beef brings the umami and that beefy bite, the sauerkraut gives the vinegary pop, and the cheese becomes the crispy exterior.

When I tell people the ingredient list they always ask if the sauerkraut needs rinsing. I don’t rinse it; I do drain it thoroughly. In a small bowl I mix the sauerkraut with mustard and season with salt and pepper. That simple mix is the flavor engine—don’t skip seasoning it because the cheese and meat are pretty neutral without that hit of mustard and salt.

Building the roll-ups (and the little tricks I learned)

I work on a parchment-lined baking sheet because it saves clean-up and keeps the cheese from gluing itself to the pan. Preheat your oven to 400°F (200°C). I find that timing the next steps so the oven hits temp right as I finish rolling makes everything crisp together.

Lay out a slice of cheese on a baking sheet lined with parchment paper. Top with a slice of corned beef and a spoonful of the sauerkraut mixture. Roll the cheese around the filling tightly. Repeat with remaining ingredients. A few practical things I learned: shred the cheese and press it into a rough rectangular patch so you can fold it easily; if the sauerkraut is too wet the roll will lose structure, so squeeze it a bit with your hands before mixing; and tuck the ends underneath so the roll looks tidy and holds better.

Once they’re rolled, brush the tops with melted butter. The butter helps the cheese edges brown and gives that buttery crunch. Bake for 10-15 minutes until the cheese is crispy and golden. The first time I tried a shorter bake the centers were gooey but the exterior didn’t crisp—10 minutes at 400°F (200°C) will usually give you that crackle; if you like deeper color wait the full 15.

A Few Things I Learned Early On

I learned to pace myself so the oven work is smooth. If you assemble everything and then realize the oven isn’t hot, the cheese can spread too much and flatten. My favorite tip is to prep the sauerkraut and corned beef in advance and keep them chilled until the oven is ready. Also, room-temperature cheese is slightly easier to roll. If the cheese is too cold it snaps; too warm and it gets sticky. Aim for cool but pliable.

Another tip is to leave a little space between each roll on the tray. They expand and brown at the edges, and if they touch they fuse into one ugly mass. If you want a crispier bottom, put the baking sheet on the middle rack; for a slightly quicker browning, pop the tray near the top for the last two minutes but watch it carefully.

Timing, Texture, and How to Know It’s Done Right

When they hit the oven you’ll hear a gentle sizzle and soon the kitchen fills with a nutty, browned-cheese smell. That aroma is your cue. The visual cue is golden edges and a firm, crackly exterior. I know they’re done when the cheese has bubbled slightly and the edges are a deep golden brown but not burnt. The texture should be crisp outside and soft, slightly stringy inside around the filling. If the corned beef is warmed through and the sauerkraut’s sharpness comes forward, you’ve nailed it.

If you open them too soon they may lose structure, so let them rest a minute. Serve hot and enjoy! I always love hearing that satisfying crunch when I bite in.

What I Serve With and How I Store Leftovers

I often keep it simple: a small pile of extra sauerkraut, a spoonful of mustard for dipping, and a quick green salad for texture contrast. For a company-friendly platter I add a few pickles and some sliced radishes. If I’m doing a cozy night I’ll pair it with a mug of tomato soup; the bright acidity plays nicely with the cheesy roll-ups.

Leftovers? They reheat beautifully. Let them cool and store in an airtight container in the refrigerator for up to three days. To re-crisp, I pop them back into a 350°F oven for five to eight minutes or into an air fryer until warm and crunchy. I avoid microwaving because it makes the cheese rubbery, unless I’m in a real rush. If you want to make ahead, assemble them and keep them on the parchment in the fridge for a couple of hours, then brush with butter and bake when you’re ready.

Small changes I sometimes make and a couple of variations

Sometimes I swap corned beef for pastrami when I want extra peppery notes. Occasionally I’ll use mozzarella for a milder, gooier center, or Swiss for that nutty, classic Reuben flavor. If you like spice, a smear of spicy brown mustard or a few dashes of hot sauce inside makes the roll-ups sing.

If you want to experiment further, try replacing the corned beef with thin salami for a snackier version; I was curious one night and it was fantastic—if you’re into that, check out these keto salami roll-ups for inspiration. For a playful brunch twist, people have even made a cooked-through “reuben waffle” with similar flavors, which you can peek at here: reuben waffle. If you prefer a slightly different take on the classic, there’s also another keto reuben recipe that gave me an idea for a creamier filling one weekend.

I sometimes vary the butter brush by mixing in a pinch of smoked paprika or garlic powder for a smoky, aromatic finish. Those little additions can change the vibe from diner-style to something a bit more elegant.

Conclusion

If you want another take on this concept or a tester recipe that inspired me, I often crosscheck ideas with recipes like Keto Reuben Roll-Ups – 2 Net Carbs Per Serving – Stylish Cravings.