My grandfather was a quiet man, but he never showed up to a family gathering empty-handed. These little corned beef bites were his signature—simple, savory, and gone in a flash. He liked recipes that didn’t fuss, especially during long Midwestern winters when you relied on what was in the pantry. Just three ingredients, stirred together and baked into little mounds, turn into a low-carb, melt-in-your-mouth snack with crisp, lacy cheese edges and tender, salty beef. They’re perfect for anyone who loves old-fashioned flavors but wants to keep things light and easy in the kitchen.
Serve these corned beef bites warm right off the pan, piled onto a simple white plate so those golden, bubbly cheese edges can really shine. They go nicely alongside dill pickles or pickled vegetables, a platter of raw veggies with ranch dip, or a simple green salad with a tangy vinaigrette to cut through the richness. For parties, set them out with toothpicks and a little dish of spicy mustard or horseradish sauce for dipping. They also make a hearty low-carb lunch tucked next to a cup of tomato soup or a bowl of cabbage slaw.
Low Carb 3-Ingredient Corned Beef Bites
Servings: 18–22 bite-size pieces
Ingredients
2 cups finely chopped cooked corned beef (about 8 ounces)
1 1/2 cups shredded Swiss cheese (or other good melting cheese)
1/2 cup mayonnaise
Directions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat so the cheese doesn’t stick.
In a medium mixing bowl, combine the finely chopped corned beef, shredded Swiss cheese, and mayonnaise.
Stir the mixture together until everything is evenly coated and holds together when you press a spoonful between your fingers. The mixture will be thick and chunky.
Using a tablespoon or small scoop, portion the mixture onto the prepared baking sheet in small mounds, about 1 heaping tablespoon each. Leave a little space between them so the cheese can spread and crisp at the edges.
