Keto Reuben skillet

Keto Reuben skillet

This keto one-skillet wonder is inspired by the classic Reuben sandwich. So get ready for an easy, cheesy, tangy adventure, complete with well-spiced corned beef. All of the flavor and very few of the carbs.

Keto Reuben skillet

This keto one-skillet wonder is inspired by the classic Reuben sandwich. So get ready for an easy, cheesy, tangy adventure, complete with well-spiced corned beef. All of the flavor and very few of the carbs.
USMetric
2 servingservings

Ingredients

  • 2 tbsp 2 tbsp butter
  • 10 oz. 275 g corned beef, sliced or shredded
  • 9 oz. 250 g sauerkraut, drained
  • 1 tbsp 1 tbsp Dijon mustard
  • 4 oz. 110 g Swiss cheese
  • ½ cup 125 ml mayonnaise
  • 1 1 dill pickledill pickles

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Heat up butter in a skillet over medium-low heat.
  2. Add corned beef and fry for a few minutes.
  3. Drain the sauerkraut and squeeze as much liquid as possible out of it. Distribute evenly in the pan.
  4. Place small dollops of mustard here and there in the sauerkraut. Add sliced Swiss cheese and heat until the cheese is melting. Cover the skillet with a lid to speed things up if you're in a hurry.
  5. Serve with mayonnaise, dill pickles and perhaps some more mustard.

Tip!

Sub in pastrami, deli roast beef, sliced turkey or cooked brisket if you prefer.

Muenster and mozzarella are mild substitutes for Swiss cheese.

Note

This recipe has been test-kitchen approved.

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22 comments

  1. Steve
    I can't tell from the picture... do you shred the corn beef before frying?

    Complete the Reuben experience by turning the mayo into Thousand Island dressing. Combine some pepper sauce, a couple drops of ketchup (just enough for coloring), pickle relish (make sure there is no hidden sugar), and salt. Stir well.

  2. Jessica
    Made this for dinner tonight. This is such a great idea. Me and my husband both loved it! Thanks for this recipe. We hardly missed the bread!

    I got sliced corn beef from the deli and then I cut it into strips. I wasn't really sure how to do the meat so I just did what seemed good. I cooked it on medium heat for a few minutes and then turned it to medium high for a few minutes until some pieces were darker brown. I turned it back to medium and stirred in the sauerkraut until it was heated. Dolloped some Dijon mustard and stirred it in then melted the cheese on top.

    Brilliant recipe and so simple!! Thanks!

  3. Dawn
    Awesome recipe!!
  4. Diana
    This was really good!
  5. John
    Deli corned beef is just fine. This recipe is great!
  6. Steve F.
    As a vegetarian, I substituted tempeh for the corn beef. It was really delicious!!!
  7. Maria G
    Made this for dinner using canned corn beef. It was wonderful and a little too much for my serving out of the two. Also used some sugar free 1000 isle dressing.
  8. Erika
    I’m on a 20g carb, 100g fat and 100g protein diet. Are there any recipes that are low in fat! These meals are good but I can only eat 1x and I’m done
    Reply: #9
  9. Susie
    Eating to satiety is the way to go. Just eat until you’re satiated.
  10. Susie
    I had this with a pork chop. Twice! That’s the only meat I had available. Delicious!
  11. Jean
    What can you use instead of the sauerkraut
    Reply: #12
  12. Kristin Parker Team Diet Doctor

    What can you use instead of the sauerkraut

    There is no good substitute for the sauerkraut, which is a featured component of a Reuben. You could omit it instead.

  13. Amanda M
    This was completely delicious! I served it to my family on hamburger buns. My picky 6 year old asked for A SECOND SANDWICH! 😲 I thoroughly enjoyed this and didn't miss the bread at all. I served it with a couple dill sandwich slices and some roasted asparagus, a family favorite. Yum!!!

    Roasted Asparagus: Trim and wash asparagus. Spread them in a single layer on a pan, and when dry, drizzle olive oil. Mix to coat each piece, then sprinkle with kosher salt and pepper. Roast at 400°F for 25 minutes. Perfection!

    Reply: #14
  14. Leanna
    Wonderful idea!
  15. JANE
    You could also use cooked cabbage, Jean.....if you don't like the taste of sauerkraut!
  16. Jill
    Hey Guys, I swapped out the corned beef for pre-packaged Montreal Smoked Beef (from Costco). Heated in boiling water while meat was still wrapped, drained the meat & voila! 10 minutes later it was BEYOND perfect!
    Next time I will make half the recipe. VERY filling! :)
  17. Jen
    What’s considered a serving size?
    Reply: #18
  18. Kristin Parker Team Diet Doctor

    What’s considered a serving size?

    This recipe as written makes 2 servings, so 1 serving is 50%, either by weight or volume, which is going to vary any time you make it as it may reduce down more or less each time.

  19. 1 comment removed
  20. Karen Barnhart
    Can you just use fried cabbage instead of sour kraut? I am not a fan of sour kraut.
    Reply: #21
  21. Kristin Parker Team Diet Doctor

    Can you just use fried cabbage instead of sour kraut? I am not a fan of sour kraut.

    That will change the flavor profile a lot. It may be better to just omit it or find a different recipe. The sauerkraut is pretty integral to the taste of this dish. The "sourness" helps cut through the rich cream and cheese.

  22. Rick
    This tasted great! BUT, my net carbs for this came out a LOT higher! Where could I have gone wrong? The sauerkraut was like 7g per 125g!
    Reply: #23
  23. Kristin Parker Team Diet Doctor

    This tasted great! BUT, my net carbs for this came out a LOT higher! Where could I have gone wrong? The sauerkraut was like 7g per 125g!

    Carb count may vary by brand. The brands I've seen have been closer to 4g carbs for 125g, minus a portion of that for fiber to get even lower net carbs.

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