Keto Tamales

What Is A Tamale?

A tamale is a Mexican dish made up of a masa dough that is spread out on a dried corn husk. A filling (chicken, pork, vegetable, etc.) is added before the corn husk is rolled up and the whole thing is steamed.

Ingredients & Substitutions

Here I explain the best ingredients for my low carb tamales recipe, what each one does, and substitution options. For measurements, see the recipe card.

For The Wrapping & “Masa”:

• Dried Corn Husks – These can be found in Mexican markets and some grocery stores, or get it delivered right to your door. You can’t make tamales without them.
• Wholesome Yum Blanched Almond Flour – This is the best keto flour as it’s super-fine and results in the closest texture to traditional flours. In this recipe, we’re using it as a “keto masa” flour. Sorry, substituting coconut flour won’t work here; it absorbs moisture too much and would require a completely different recipe.
• Sweet Corn Extract – This gives the almond flour the flavor of corn masa, without adding all of the carbs.
• Spices – Sea salt and cumin. If you like spice, you could also add some chili powder.
• Baking Powder – This helps give volume to the tamale wrapper so that it isn’t too dense.
• Avocado Oil – Or any vegetable oil.
• Wholesome Yum Psyllium Husk Powder – This acts as a binder in our tamale wrapper and I created my own because I had trouble finding one that was good enough.

For The Filling:

• Shredded Chicken – This shredded chicken is super easy, but you could also use store-bought shredded chicken or even rotisserie chicken.
• Salsa – Use your favorite kind! I love my fresh salsa recipe, but regular homemade salsa or even store-bought also works.

See below for other filling variations and topping ideas!

How To Make Keto Tamales

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Prep corn husks. Place corn husks in a large pot filled with warm water. Set aside until softened.
2. Mix keto masa. In a large mixing bowl, combine almond flour, corn extract, sea salt, cumin, baking powder, avocado oil, and psyllium husk powder. Add hot water and mix until it forms a paste.

3. Make tamale filling. In a medium bowl, stir together shredded chicken and salsa.
4. Assemble. Lay a corn husk flat and pat dry with a paper towel. Use a large cookie scoop and add a scoop of the batter to each corn husk. Use your fingers or a spoon to spread it over the husk evenly.

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

7. Cook. Place tamales open side up in a steamer basket (with water in the pot below the basket), cover, and steam for 35 minutes. (Alternatively, you can steam them in your Instant Pot by adding 1 cup of water to the bottom, placing the steamer basket with tamales on top, and pressure cooking for 20 minutes at high pressure.)

Topping Ideas

• Pico De Gallo – Diced tomatoes, onion, cilantro, jalapeno pepper, lime juice, and salt.
• Avocado – Sliced, diced, or made into guacamole.
• Cheese – Shredded Mexican, crumbled Cotija, or queso for drizzling are all great choices.
• Sour Cream
• Fresh Cilantro

More Keto Mexican Recipes

If you like this keto diet tamale recipe, you might also like some of these other keto Mexican recipes:

Cheese & Chicken Stuffed Peppers

Chicken Fajitas

Carne Asada

Cilantro Lime Cauliflower Rice

My Tools For This Recipe

• Cookie Scoop – This makes scooping the low carb masa quick and easy.
• Dried Corn Husks – You’ll need these to wrap the tamales.