Keto Crispy Reuben Roll-Ups

These roll-ups deliver all the classic flavors of a Reuben sandwich—salty corned beef, tangy sauerkraut, and melty Swiss cheese—wrapped in a crispy, keto-friendly shell. Instead of traditional egg roll wrappers, we use oven-baked cheese or low-carb tortillas to achieve that satisfying crunch.

Ingredients

The Roll-Ups

Corned Beef: 8–10 thin slices of deli corned beef.

Swiss Cheese: 8–10 slices (standard deli cut).

Sauerkraut: 1 cup, squeezed very dry (excess moisture is the enemy of crispiness).

Wrappers: * Option A (Zero Carb): Use the cheese slices as the wrapper itself.

Option B (Low Carb): Small street-taco sized low-carb tortillas.

Cooking Fat: 2 tbsp butter or avocado oil spray for crisping.

Quick Keto Russian Dressing

1/4 cup Mayonnaise (sugar-free)

1 tbsp Sugar-free Ketchup

1 tsp Horseradish (prepared)

1/2 tsp Smoked Paprika

1 tsp Finely minced pickles or relish (unsweetened)

Instructions

1. Prep the Filling

Start by taking your sauerkraut and placing it in a paper towel or fine-mesh strainer. Squeeze until no more liquid comes out. If the sauerkraut is too wet, the roll-ups will be soggy.

2. Assembly

If using tortillas: Lay a tortilla flat. Place a slice of Swiss cheese in the center, followed by a slice of corned beef. Add a tablespoon of the dried sauerkraut.

If using cheese as the wrapper: Layer the corned beef directly onto the cheese slice, then add the sauerkraut.

Rolling: Roll tightly, tucking the sides in if using tortillas. If using cheese-only, secure with a toothpick.

3. Making them Crispy

Choose your preferred method for the "crunch":

Method A: The Skillet (Best for Tortillas)

Heat a non-stick skillet over medium heat with a little butter or oil.

Place the roll-ups seam-side down.

Grill for 2-3 minutes per side until the "wrapper" is golden brown and the cheese inside is molten.

Method B: The Oven/Air Fryer (Best for Cheese Wraps)

Preheat your air fryer to 375°F (190°C) or oven to 400°F (200°C).

Spray the roll-ups lightly with avocado oil.

Cook for 6-8 minutes. If using the "cheese-only" method, watch closely; the cheese will bubble and brown, creating a "frico" crust.