This Low Carb Keto Reuben Calzone is gluten free, grain free, nut free and absolutely satisfying!
St.Patrick’s Day is in a few weeks and rather than provide the traditional Corned Beef and Cabbage recipe (<—this one is an easy Instant Pot or Crock Pot recipe), I thought I’d try something a bit different for my family this year.
Last year I made this amazing filling for Reuben Cabbage Rolls and my hubby and I loved it, but the kids weren’t crazy about the cabbage part. I knew a Calzone was needed with this fabulous filling and my family would all love it!
And I was right! It was a win with everyone! I mean, what’s not to like about a creamy Reuben style dressing mixed with tasty corned beef?
If you’ve tried my Low Carb Grain Free (Fathead) Pizza dough before, then this will be just as easy for you. Make it like you would the pizza, lay it out, don’t bake it, spread the filling and roll it up then bake! Makes for a hearty, comforting dinner! Add a side salad or Sautéed Cabbage and Onions and you’ve got an awesome meal!
It’s definitely sloppy, obviously with all that creamy dressing and shredded corned beef, but the taste will knock your socks off ! I’m betting you’ll probably want this dinner over typical corned beef and cabbage every St.Patty’s Day.
If you have left overs and you most certainly will as this makes 16 huge slices, then just slice and bake again until heated through (350 F) or toast on a pan in a convection oven to get the dough crisp again.
If you’re not a fan of Swiss cheese, two of my kids are not, I’ve also made this with Gruyere cheese and it was fabulous! No complaints from anyone!
Hope you enjoy this twist on St.Patty’s Day!
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Low Carb Fathead Reuben Calzone (Keto, Gluten Free)
- 4 cups shredded mozzarella
- 4 oz cream cheese
- 1 cup coconut flour
- 1 tsp Italian Seasonings
- 1/4 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 tsp baking powder
- 4 eggs beaten
- 1 lb corned beef cooked and shredded
- 6 oz sauerkraut
- 8 oz Swiss cheese shredded
- 1/2 cup sour cream
- 1/2 cup mayonaise
- 1/2 cup sugar free ketchup
- 1/3 cup dill pickle relish
- 1 tbsp white wine vinegar
Preheat oven to 400 degrees F.
Melt the mozzarella and cream cheese together in the microwave for 2-3 minutes or over the stove top until you are able to incorporate them fully.
Combine the remaining dough ingredients in another bowl. Wet hands and work the dry ingredients into the melted cheese mixture as best you can. Don't worry if it has streaks and doesn't look fully incorporated.
Line a baking sheet pan with parchment paper and flatten the dough with your hands or use another piece of parchment on top and a rolling pin to roll the dough out to 12 by 16 rectangle. Set aside to make filling.
In a large bowl combine the corned beef, sauerkraut and dressing ingredients. Mix until well combined.
Lay the mixture down the middle of the dough.
Top with cheese.
Roll up long side of dough and make sure to seal dough well by pressing together both ends.
Bake calzone for 20 minutes or until golden brown.
Allow 10 minutes below slicing and serving.
Net Carbs: 7g per slice