Go Back
+ servings
Reuben Swiss Cheese Cups
Print

Reuben Swiss Cheese Cups (Keto/ Low Carb)

Looking for the best Reuben appetizer recipe to share for St. Patrick's day celebrations and more? These idyllic keto friendly Reuben muffin cups are an easy and delicious way to enjoy your favorite sandwich but with fewer net carbs.
Course Appetizers
Cuisine American, Irish
Keyword Reuben Swiss Cheese Cups (Keto/ Low Carb)
Prep Time 20 minutes
Cook Time 6 minutes
Additional Time 15 minutes
Total Time 41 minutes
Servings 6
Calories 287kcal
Author Bon Appeteach

Ingredients

  • 12 Slices Swiss Cheese
  • 1/3 LB Sliced Corned Beef
  • 3/4 cup Sauerkraut Rinsed and Drained
  • 1/2 cup Mayo
  • 2 tbsp Sugar Free Ketchup
  • 2 tbsp Pickle Juice
  • 1 tbsp Diced Pickles
  • 1 tbsp Minced Onion
  • Salt & Pepper to taste

Instructions

  • In a bowl, combine the mayo, ketchup, pickle juice, diced pickles, and minced onion. Mix well and taste test to see if it needs more salt and some pepper. Set aside and let the flavors marinade.
  • Preheat the oven to 375 F. Prep a baking sheet (or two) with parchment paper. Lay 6 slices of Swiss spaced out on each sheet and set aside. Do not bake yet!
  • Sliced the corned beef into small pieces and saute until crispy. Remove from the pan and set aside. Cook the sauerkraut to warm it through in the same pan and to reduce any leftover liquid. Remove and set aside.
  • Grease the bottom of a muffin tin. Bake the cheese slices for 6-7 minutes until the middle is very bubbly and the edges lightly brown. Remove from the oven and let them cool for just 1-2 minutes. Letting them cool to long results in it not taking shape!
  • Use a spatula to place one slice over the bottom of a muffin cup, overlap with a second slice. Repeat until you have made 6 cups. Use your hands to mold it over the cup or place another muffin tip over the top to help the shapes form. Let them cool.
  • Once cooled, fill your cups with 1-2 tbsp. of sauerkraut, a little dressing, a few more tablespoons of the cooked corned beef, and then drizzle with a little more dressing. I garnished with some chives.
  • Serve warm at room temperature. You can pop them off the bottom of the cups and place them on the inside of the muffin tin for easier filling/ shaping once they begin to set. Rewarm (in the muffin tin) in the oven on low heat as well if needed before serving.

Notes

Store the dressing for up to a week and use for your favorite salads too!

Nutrition

Serving: 1g | Calories: 287kcal | Carbohydrates: 3g | Protein: 20g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 504mg | Fiber: 1g