Keto Tamales | Wholesome Yum

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These keto tamales taste like the real deal, but they’re made without the corn and carbs of traditional tamales.like mine Ketchup Pie, Keto Cornbreadand Keto Popcornwe used a secret recipe to give it that classic corn flavor, no corn!

To get the flavor and texture of masa in traditional tamales, you need the right flour. Wholesome Yum Almond Flour is the perfect substitute as it cooks soft and finds the abrasive for the ultimate soft texture. You won’t miss the original!

What is Tamales?

Tamales are a Mexican A dish made from masa dough spread on dry corn husks. Add fillings (chicken, pork, vegetables, etc.) before the corn husks are rolled up and steamed.

Is Tamales Keto?

Classic tamales made with masa are not keto friendly because Ketogenic Corn There are too many carbs. However, it’s easy to make keto tamales with an authentic flavor.

How many carbs are in tamales?

Traditional tamales contain more than 20 grams of carbohydrates per tamale. Since we’re doing this with some keto swaps, each tamale is only 3.35 grams of net carbs.

ingredients you need

This section explains how to choose the best ingredients for low-carb tamales, the role of each ingredient in the recipe, and substitution options. See recipe card below for measurements.

For packaging and “Martha”:

• dried corn husks – These can be found at Mexican markets and some grocery stores, or delivered right to your door. You can’t make tamales without them.
• Wholesome Yum White Almond Flour – This is the best keto flour because it’s very fine and has the closest texture to traditional flour. In this recipe we use it as “keto masa” flour. Sorry, substituting coconut flour won’t work here; it absorbs too much water and requires a completely different recipe.
• Sweet Corn Extract – This gives the almond flour the taste of tortilla, but without all the added carbs.
• spices – sea ​​salt and cumin. You can also add some paprika if you like spice.
• baking powder – This helps add bulk to the tamale wrapper so it’s not too dense.
• Avocado Oil – or any vegetable oil.
• Wholesome Yum Psyllium Husk Powder – This is the binder in our tamales package, I created my own because I had a hard time finding one that was good enough.

For the filler:

• chicken shreds – this chicken shreds Super easy, but you can also use store-bought shredded chicken or even grilled chicken.
• salsa – use your favorite salsa — Either homemade or store bought.

See below for other fill variations and top ideas!

How to Make Tomato Tamales

This section shows how to make keto-friendly tamales with step-by-step photos and details about the technique. See the recipe card below for full instructions.

1. Prepare corn husks. Put the corn husks in a large pot filled with warm water. Set aside until softened.
2. Mixed ketone mass. In a large mixing bowl, combine almond meal, corn extract, sea salt, cumin, baking powder, avocado oil, and psyllium husk powder. Add hot water and mix until a paste forms.

3. Make tamales. In a medium bowl, whisk together chicken shreds and salsa.
4. gather. Lay the corn husks flat and pat dry with paper towels. Using a large cookie scoop, add a scoop of batter to each corn husk. Use your fingers or a spoon to spread it evenly over the husk.

5. Add filler. Add a tablespoon of chicken and salsa to each corn husk on top of the almond flour mixture.
6. fold. Fold the edge of the cornhusk toward the middle of the tamale, then fold so that one side is sealed and the other side is open. Tie down. You can use a spare corn husk to tear off some strips and tie the tamales, or you can use kitchen twine. Repeat for all tamales.

7. chef. Place the tamales face up in the steamer basket (there is water in the pot under the basket), cover and steam for 35 minutes. (Alternatively, you can steam them in your Instant Pot by adding 1 cup water to the bottom, place the steamer basket on top, and pressure cook for 20 minutes.)

Variety

This low carb tamales recipe is also fully customizable.Here are some ideas for changing things – use 2 cups filling and 1 cup saucewhichever you choose.

Fill options:

Sauce choices:

• ketchup – use this classic ketchup in filling and serving. It’s simple and delicious.
• Guacamole – this Guacamole It’s creamy, fresh, and delicious. It will add deliciousness to your tamales.
• Burrito Sauce – Make your own Burrito Sauce Just 10 minutes.

top creative

• rooster beak – diced tomatoes, onion, cilantro, jalapeño, lime juice and salt.
• avocado – Sliced, diced or made avocado.
• cheese – Chili, Shredded Cotija or queso Because drizzle is a good choice.
• sour cream
• fresh coriander

Storage Instructions

• Shop: Store tamales in the refrigerator for 3-4 days.
• Meal preparation: Make chicken shreds Mix ahead with salsa.
• Reheat: Reheat tamales in a steamer or wrap tightly in foil and bake in a 350°F oven until hot.
• freeze: Wrap keto tamales in plastic wrap and store in the refrigerator for up to 6 months.

More Keto Mexican Recipes

If you liked this keto diet tamales recipe, you might also like some other keto Mexican recipes:

Keto Tamales

Learn how to make tomato tamales at home! They have a secret ingredient that allows them to get that corny flavor without the carbs, and it’s a lot easier than you might think.

Prepare: 35 minute

chef: 35 minute

All: 1 Hour 10 minute

Serving Size: 6 (Adjust the scale recipe)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

Wrappers and Ketchup Dough:

instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Put the corn husks in cauldron And cover with warm water.let them sit 30 minutesuntil softened.

2. Meanwhile, in a large bowl, combine almond flour, corn extract, sea salt, cumin, baking powder, avocado oil, and psyllium husk powder. Add hot water and mix until a paste forms. shelved.

3. To make the filling, combine the shredded chicken and salsa.

4. Cover with filling and almond flour mixture plastic wrap and refrigerate until ready to use.

5. Once the corn husks are soft and ready to use, lay them flat on the surface. Pat them dry with paper towels.use one large cookie scoop, add a scoop of the almond flour mixture to each corn husk. Spread evenly with a spoon or fingers.

6. Add a tablespoon of the chicken filling to the almond flour mixture. Fold the long side inwards, then fold so that one side is sealed and the other side is open. Tie up. You can use a spare corn husk to tear off some strips and tie the tamales, or you can use kitchen twine. Repeat for all tamales.

7. Place the tamales, open side up, in a steamer basket over a pot of water so that the basket is above the water.Cover and steam 35 minutes(Alternatively, you can steam them in the Instant Pot by adding 1 cup water to the bottom, placing the steamer basket with the tamales on top, and pressure cooking 20 minutes under high pressure. )

8. To serve, spread tomato tamales on a plate. Add toppings if desired, such as fresh bico de gallo, avocado, shredded Mexican cheese, sour cream, or cilantro.

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recipe notes

Serving Size: 2 tamales

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 391

fat 31 grams

protein 20.4 g

total carbohydrates 12.7 grams

net carbs 6.7 grams

fiber 6 grams

sugar 3g

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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