Low Carb Reuben Egg Roll Ups

The first time I made these, my husband looked at me sideways like Id finally lost my mind trying to reinvent the Reuben. One bite in and he was silent, just that thoughtful chewing that means hes plotting when he can request them again.

My friend Sarah came over for lunch last month and watched me make these, genuinely fascinated by how simple the egg wraps are. She texted me two days later saying her family had requested them three times that week.

Ingredients

• 6 large eggs: The heavy cream makes these egg wraps tender and pliable, not rubbery like some low carb attempts
• 2 tbsp heavy cream: This little bit of richness transforms the texture completely
• 1/4 tsp salt and black pepper: Keep these handy by the stove for seasoning each wrap as you go
• 1 tbsp butter: Use sparingly between wraps to prevent sticking
• 200 g sliced corned beef: Chopping it into bite sized pieces makes rolling so much easier
• 120 g sauerkraut: Squeeze it thoroughly or your wraps will get soggy fast
• 100 g Swiss cheese: The nutty flavor pairs perfectly with corned beef
• 4 tbsp sugar-free Russian dressing: Homemade or store bought, just keep it sugar-free
• 1 tbsp chopped fresh parsley: Totally optional but makes everything look restaurant worthy

Instructions

Whisk the egg mixture:

Beat eggs, heavy cream, salt, and pepper until completely combined with no visible streaks of egg white

Cook the egg wraps:

Heat butter in a nonstick skillet over medium heat, pour just enough egg mixture to coat the bottom, swirl into a thin circle, and cook about 2 minutes until set before carefully flipping for just 10 to 20 seconds

Layer the filling:

Spread 1 tablespoon of dressing down the center of each wrap, then add chopped corned beef, squeezed sauerkraut, and shredded Swiss cheese

Roll and finish:

Fold in the sides and roll tightly from bottom to top, then return to the skillet for 1 to 2 minutes if you want the cheese melted and everything warmed through

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These have become my go-to when friends announce they are doing keto and I panic about what to feed them. Last game day, our carb-loving friend Mike ate three before asking what was actually in them.

Making Perfect Egg Wraps

The key is using just enough batter to coat the bottom of the pan. I learned the hard way that thick egg wraps crack when you try to roll them. Keep the heat at medium and work quickly.

Filling Variations

Sometimes I swap pastrami for the corned beef when I want something with a little more smoke. Turkey works beautifully too, especially with a sharp cheddar instead of Swiss.

Make Ahead Strategy

You can prep all the components ahead of time but assemble them right before serving. The egg wraps keep in the fridge between paper towels for up to two days.

• Double the egg wraps and freeze extras for busy weeks
• Pre chop your corned beef and squeeze the sauerkraut the night before
• Set up a filling station and let people build their own

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These reheat surprisingly well in a warm oven, though honestly I usually just eat the leftovers cold standing at the counter.

Recipe FAQs

→ Can I make these egg roll ups ahead of time?

Yes, you can prepare the egg wraps and filling components separately up to 24 hours in advance. Store the wraps between sheets of parchment paper in the refrigerator and keep the filling ingredients in separate containers. Assembly takes just minutes when you're ready to serve.

→ What's the best way to drain sauerkraut properly?

Place the sauerkraut in a fine-mesh sieve or cheesecloth and press firmly with the back of a spoon or squeeze with your hands. Removing excess moisture prevents the roll ups from becoming soggy and ensures the flavors remain concentrated.

→ Can I use a different type of cheese?

While Swiss cheese provides the authentic Reuben flavor, you can substitute with provolone, Gruyère, or even sharp cheddar. The key is choosing a cheese that melts well to help hold the roll ups together.

→ How do I prevent the egg wraps from tearing?

Use a well-seasoned nonstick skillet and keep the heat at medium to prevent sticking. Let the eggs set completely before attempting to flip—about 1-2 minutes on the first side. The addition of heavy cream helps create a more flexible, pliable wrap.

→ Are these suitable for meal prep?

Absolutely. Once assembled and cooked, these roll ups reheat beautifully. Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat or in the microwave for 30-60 seconds.