ketoKeto Recipes

keto Reuben sandwich


For the Low-Carb Bread:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 tablespoon psyllium husk powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/4 cup melted butter
  • 1/4 cup water

For the Sandwich:

  • 8 slices of keto-friendly bread (recipe above or store-bought)
  • 8 slices of Swiss cheese
  • 1 lb corned beef, thinly sliced
  • 1 cup sauerkraut, drained and squeezed dry
  • 1/4 cup keto-friendly Thousand Island dressing (recipe below or store-bought)
  • 2 tablespoons butter, for grilling

For the Keto Thousand Island Dressing:

  • 1/2 cup mayonnaise
  • 2 tablespoons sugar-free ketchup
  • 1 tablespoon dill pickle relish
  • 1 teaspoon white vinegar
  • Salt and pepper to taste


Making the Low-Carb Bread:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
    • Line a loaf pan with parchment paper or grease it well.
  2. Prepare the Dry Ingredients:
    • In a large bowl, mix together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
  3. Mix the Wet Ingredients:
    • In a separate bowl, whisk together the eggs, melted butter, and water.
  4. Combine and Bake:
    • Add the wet ingredients to the dry ingredients and mix until well combined.
    • Pour the batter into the prepared loaf pan and smooth the top.
    • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the bread cool completely before slicing.

Making the Keto Thousand Island Dressing:

  1. Combine Ingredients:
    • In a small bowl, mix together the mayonnaise, sugar-free ketchup, dill pickle relish, and white vinegar.
    • Season with salt and pepper to taste.
    • Set aside or refrigerate until ready to use.

Assembling the Reuben Sandwich:

  1. Prepare the Ingredients:
    • Slice the keto bread into 8 slices.
    • Drain and squeeze the sauerkraut dry to remove excess liquid.
  2. Assemble the Sandwich:
    • Spread a thin layer of keto Thousand Island dressing on each slice of bread.
    • Layer with a slice of Swiss cheese, corned beef, sauerkraut, and another slice of Swiss cheese.
    • Top with the second slice of bread, dressing side down.
  3. Grill the Sandwich:
    • Heat a skillet over medium heat and melt 1 tablespoon of butter.
    • Place the assembled sandwiches in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Add more butter as needed when flipping the sandwiches.
  4. Serve:
    • Slice the sandwiches in half and serve hot.


  • Storage: Store leftover bread in an airtight container in the refrigerator for up to a week, or freeze slices for longer storage.
  • Variations: For added flavor, you can mix in some caraway seeds into the bread dough to mimic traditional rye bread.
  • Efficiency: You can prepare the bread and dressing ahead of time to make sandwich assembly quicker.

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