Low Carb Reuben Egg Roll Ups (Printable View)
Corned beef, sauerkraut, and Swiss cheese rolled in fluffy egg wraps for a classic Reuben flavor without the carbs.
# Ingredient List:
→ Egg Wraps
01 - 6 large eggs
02 - 2 tbsp heavy cream
03 - 1/4 tsp salt
04 - 1/4 tsp black pepper
05 - 1 tbsp butter (for cooking)
→ Filling
06 - 7 oz sliced corned beef, chopped
07 - 1 cup sauerkraut, drained and squeezed dry
08 - 3.5 oz Swiss cheese, shredded
09 - 4 tbsp sugar-free Russian or Thousand Island dressing
10 - 1 tbsp chopped fresh parsley (optional)
# How to Prepare:
01 - Whisk together eggs, heavy cream, salt, and pepper in a medium bowl until fully combined.
02 - Heat a nonstick skillet over medium heat with a small amount of butter. Pour enough egg mixture to coat the bottom, swirling to form a thin crepe. Cook 1-2 minutes until set, carefully flip and cook 10-20 seconds more. Repeat to make 4 wraps.
03 - Lay each egg wrap flat. Spread 1 tablespoon dressing across the center. Layer with chopped corned beef, sauerkraut, and shredded Swiss cheese.
04 - Roll each wrap tightly around the filling. Return to skillet for 1-2 minutes to melt cheese and heat through. Slice in half, garnish with parsley if desired, and serve warm.
# Expert Suggestions:
01 -
- The egg wrap creates this incredibly tender, crepe-like texture that actually lets the corned beef and Swiss shine instead of fighting with heavy bread
- You get all that tangy, creamy Reuben satisfaction for just 5 net carbs while feeling surprisingly indulgent
02 -
- The egg wraps will seem fragile when hot but firm up as they cool slightly, so do not panic if they feel delicate at first
- Overfilling the rolls is the number one mistake—use less filling than you think you need
03 -
- Use paper towels to pat the sauerkraut dry after squeezing—it removes every last drop of excess moisture
- Let the rolled wraps rest for two minutes before slicing so the cheese sets and does not ooze out everywhere