Keto Tamales

Place the corn husks in a large pot and cover with warm water. Let them sit for 30 minutes, until softened.

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

To make the filling, mix the shredded chicken and the salsa together.

Cover the filling and almond flour mixture with plastic wrap and place in the refrigerator until ready to use.

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

Add one tablespoon of chicken filling on top of the almond flour mixture. Fold the long sides inward, 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.

Place the tamales, open side up, in a steamer basket fitted over a pot of water, such that the basket is above the water. 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.)

To serve, unroll keto tamales on a plate. If desired, add toppings, such as fresh pico de gallo, avocado, shredded Mexican blend cheese, sour cream, or cilantro.