Keto Reuben in a Bowl

Why You’ll Love This Recipe

I appreciate how quickly this dish comes together in one skillet. It gives me all the satisfaction of a deli-style Reuben but keeps everything low-carb and keto-friendly.

I also love how customizable it is. I can adjust the dressing to make it spicier, creamier, or tangier depending on my mood. The melted Swiss cheese over warm corned beef and cabbage makes every bite rich and flavorful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 bag coleslaw mix
1 pound corned beef, cut into strips
2–3 tablespoons butter
1 cup Swiss cheese
scallions, sliced

For the dressing:
1 cup mayonnaise
1/4 cup sugar-free ketchup
4 teaspoons horseradish
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
pinch of pepper

Directions

I begin by melting the butter in a large skillet over medium heat until it becomes foamy.

Next, I add the corned beef strips to the skillet. I cover and sauté them for about 5 minutes, just until heated through and slightly crisp around the edges.

I then layer the coleslaw mix directly on top of the corned beef. I cover the skillet again and cook for another 5 minutes, allowing the cabbage to soften slightly while still keeping a bit of texture.

After that, I stir everything together so the beef and cabbage are evenly combined. I sprinkle the Swiss cheese evenly over the top and cover the skillet until the cheese melts. Sometimes I place it under the broiler for a minute or two to get it bubbly and lightly golden.

While the cheese melts, I prepare the dressing by mixing mayonnaise, sugar-free ketchup, horseradish, hot sauce, Worcestershire sauce, salt, and pepper in a bowl until smooth.

I drizzle the dressing over the finished skillet and garnish with freshly sliced scallions before serving.

Servings and Timing

Servings: 4

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

I sometimes add sauerkraut along with the coleslaw mix for a more traditional Reuben flavor. If I want extra crunch, I stir in a small handful of shredded cabbage at the end instead of cooking it fully.

For a spicier version, I increase the horseradish or hot sauce. If I prefer a milder flavor, I reduce the horseradish slightly and add a bit more mayonnaise to balance it out.

I also occasionally swap Swiss cheese for provolone if I want a slightly different melt and flavor profile.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I keep the dressing separate if possible so the cabbage doesn’t become too soft.

When reheating, I warm the beef and cabbage mixture in a skillet over medium heat until heated through. I add the dressing after reheating for the best texture and flavor.

FAQs

Is this recipe really keto-friendly?

Yes, I use sugar-free ketchup and keep all ingredients low in carbs, making it suitable for a keto lifestyle.

Can I use deli corned beef?

Yes, I often use sliced deli corned beef and cut it into strips before sautéing.

Can I substitute the coleslaw mix?

If I don’t have coleslaw mix, I shred green cabbage and add a little shredded carrot if desired.

What can I use instead of Swiss cheese?

I sometimes use provolone or mozzarella, though Swiss gives the most classic Reuben flavor.

Can I make the dressing ahead of time?

Yes, I prepare the dressing in advance and store it in the refrigerator for up to 4 days. I stir it well before using.

Conclusion

This Keto Reuben in a Bowl is one of my favorite quick comfort meals. I love how it captures all the savory, tangy goodness of a traditional Reuben sandwich while staying low-carb and easy to prepare. Whenever I want something hearty and satisfying without the bread, this recipe is my go-to choice.

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