Ingredients
- Corned Beef, sliced: 6 ounces
- Sauerkraut, drained: 1 cup
- Swiss Cheese, shredded: 1/2 cup
- Thousand Island Dressing (keto-friendly): 2 tablespoons
- Avocado, diced: 1/4 of an avocado
- Dill Pickle Spears, for serving: 2 spears
- Butter: 1 tablespoon
Instructions
- Step 1: Melt butter in a skillet over medium heat.
- Step 2: Add the sauerkraut to the skillet and cook for 5-7 minutes, stirring occasionally, until it's lightly browned and slightly softened.
- Step 3: Add the sliced corned beef to the skillet with the sauerkraut and cook for another 2-3 minutes, until the corned beef is heated through.
- Step 4: Remove the skillet from the heat and top the corned beef and sauerkraut mixture with the shredded Swiss cheese. Allow the cheese to melt slightly from the residual heat.
- Step 5: Transfer the mixture to a bowl. Drizzle with keto-friendly Thousand Island dressing and top with diced avocado. Serve immediately with dill pickle spears.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the avocado separate to prevent browning.
- For best results, gently reheat the corned beef and sauerkraut mixture in a skillet or microwave, then add fresh avocado and dressing.
- Try serving your Keto Reuben Bowl over a bed of shredded lettuce for added volume and a refreshing crunch.
- Don't overcrowd the skillet; cook the sauerkraut in batches if needed to ensure even browning and optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American