Ingredients:

  • 8 oz (225 g) full-fat Cream Cheese, softened at room temperature
  • 2 Large Eggs
  • 1 tbsp (15 ml) Dijon Mustard
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 1 lb (450 g) Cooked Corned Beef, diced or thickly shredded
  • 16 oz (450 g) Sauerkraut, aggressively drained and squeezed dry
  • 6 oz (170 g) Swiss Cheese, shredded (divided)
  • 1/2 cup (120 ml) Keto Mayonnaise, full fat
  • 2 tbsp (30 ml) Sugar-Free Ketchup or Tomato Paste
  • 1 tsp (5 ml) Prepared Horseradish
  • 1 tbsp (15 ml) Dill Pickle Relish, sugar-free
  • 1/2 tsp Smoked Paprika

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish. Place the sauerkraut in a clean tea towel or heavy-duty paper towels and squeeze aggressively over the sink to remove as much liquid as possible. Ensure the corned beef is diced into bite-sized pieces.
  2. In a medium bowl, combine the softened cream cheese, eggs, Dijon mustard, salt, and pepper. Use an electric hand mixer or a strong whisk to beat the mixture until smooth, light, and fully homogenous with no lumps remaining. Pour the cream cheese mixture into the bottom of the prepared casserole dish and spread evenly across the base.
  3. Scatter the diced corned beef evenly over the cream cheese base. Gently scatter the drained sauerkraut over the corned beef, patting it down lightly. Sprinkle 4 oz (115g) of the shredded Swiss cheese over the sauerkraut.
  4. In a small bowl, whisk together the keto mayonnaise, sugar-free ketchup, prepared horseradish, dill pickle relish, and smoked paprika until smooth. Drizzle this dressing evenly over the casserole layers.
  5. Sprinkle the remaining 2 oz (55g) of Swiss cheese over the top. Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown, the edges are bubbly, and the center is set.
  6. Remove the Keto Reuben Casserole from the oven and allow it to rest for 10 minutes before slicing into 6 squares and serving warm.