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I am super excited to share this recipe!! It’s been a highly requested item for sure and I am proud to have figured out a decent alternate to masa dough.

Ok so 1st things first – this is not your standard tamale recipe. Since it’s keto, there is NO corn flour, but I still kept a part of the traditional dough – lard. You can use any sort of animal fat really, but a normal tamal uses pork fat (lard).

Secondly – the steaming. I highly recommend to steam your tamale wrapped inside a dried corn husk. Not only does it look prettier but it’s easier to steam. Sadly, I could NOT find any dried corn husks here in Ireland so I had to use parchment paper. You will NOT be eating the corn husk, so it’s still 100% keto to use the corn husk for steaming.

Now I also didn’t include a recipe for the filling because there are so many different things you could put in there and honestly, it’s up to you! I used a Mexican spicy cheese and it was delightful!

Any pro tamale makers – I 100% apologize if mine don’t look correct.. I tried but I know they could be better! šŸ˜‚šŸ˜‚

What you will need:

  • 3/4 cup (75g) almond flour
  • 1 cup (120g) shredded mozzarella
  • 2 tablespoons lard (preferably room temp)
  • 1/2 tsp baking powder
  • Your choice of filling

So I based the dough on a fathead recipe but altered it just a BIT. Still super easy to make and incredibly delicious.

Melt your shredded mozzarella, either in the microwave or on low on the stove.

While that’s heating up, whisk together your almond flour and baking powder..

When the cheese has melted, use a spoon to fold it into the almond flour. Add in your two tbsp of lard or fat and mix until you have a dough. It may be crumbly or a bit greasy but thats ok!

Take a chunk of the dough and spread it in a decent sized rectangle or circular shape near the top of the corn husk or parchment paper.

Top with your filling, leaving about an inch of dough untouched near the edges,

Take your husk or paper and fold one side of the dough into the other so that the dough is sealed around the filling.

Take the unused bottom portion and fold it upwards towards the tamal. Roll the tamal two more times so that the upwards part of the paper is covered. If you’re confused – check out the video below to help you with folding!

Cut any excess paper off. Use a piece of the parchment or a piece of the corn husk to make a tie around the middle of the tamal. This will help it keep its shape and the wrap tight so it won’t unfold.

Once you’ve completed all your tamale, place them standing upright in a steamer and steam for approx 1 hour to 1:15 minutes.

You can also cook these in an instant pot – just pour 1 cup of water into the bottom of your pot, insert your strainer and place the tamales into the strainer. Cook on high for about 20-30 minutes.

You will know the tamales are done when you are able to easily remove it from the parchment paper or corn husk.

Unwrap and enjoy! This recipe makes approx 5-10.

Nutritional Information per tamale

CALS: 250
FAT: 22.4
CARBS: 4.7
FIRBE: 2.9
NET CARBS: 1.8
PROTEIN: 11

 

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No Comments

  1. Karien

    November 24, 2018 at 4:24 am

    I’m sorry, but you’re doing this all wrong! šŸ˜€ You should never be apologetic about doing something a different method from the traditional method. The net goes into a feeding frenzy and will crucify you. EVERYBODY gets up in arms when a person other than a native does their traditional recipes. There is a YouTube video where a women does tamales and she does it exactly right – she is 100% unapologetic, and finishes her video with (it was around Christmas) “Feliz Navidad, mother fuckers!”. I was in stitches! Everybody loved her. šŸ˜€

    Reply

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