I am super excited to share this keto tamale 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).
My keto cookbooks are on Amazon now!
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! 😂😂
If you like this recipe, make sure to check out my keto chocoflan!
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
- 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.
- 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 will know the tamales are done when you are able to easily remove it from the parchment paper or corn husk.
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.
1.8 net carbs per tamale
Serving Size: 1
Amount Per Serving:
Calories: 250 Total Fat: 22.4g Carbohydrates: 4.7g Fiber: 2.9g Protein: 11g