American · Lunch
Pastrami on Rye (Keto)
Peppered beef pastrami warmed and stacked over a griddled cauliflower rye-style cake bound with egg and almond flour, layered with Emmental Swiss cheese, whole-grain mustard, and tangy sauerkraut. This keto build swaps rye bread for a savory cauliflower base seasoned with caraway seeds, keeping the smoky, briny deli flavours intact without the carbs.
$7
20 minsPrep
18 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
714Calories
52.6gProtein
49.4gFat
13.6gCarbs
3.6gSugar
6.5gFiber
3025mgSodium
352mgChol
19.1gSat Fat
612mgPotassium
281mgCalcium
3.2mgIron
2.1mcgVitamin B12
28mgVitamin C
low-carb
gluten-free
protein-rich
high-fiber
keto
Instructions
1
Prep
Microwave the riced cauliflower for 3 minutes, then wring dry in a towel until barely any moisture remains.
2
Whisk
Combine the dried cauliflower, egg, almond flour, caraway seeds, salt, and pepper into a cohesive batter.
3
Fry
Melt butter in a nonstick skillet over medium heat, shape two flat cakes, and cook 4 minutes per side until golden.
4
Melt
Lay sliced pastrami and sliced Emmental over the cakes, cover, and heat 2 minutes over medium-low heat until cheese melts.
5
Plate
Spread mustard on one cake, pile on pastrami and cheese, top with sauerkraut, close with the second cake, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef pastrami
- 11 oz311g cauliflower
- 22 large eggs
- 2 oz56g almond flour
- 2.4 oz70g Emmental Swiss cheese
- 2 tbsp2 tbsp whole-grain mustard
- 2.8 oz80g sauerkraut, drained
- 2 tsp2 tsp caraway seeds
- 2 tbsp2 tbsp butter
- a pinch of salt and black pepper
