Low Carb Corn Tamale

Indulge in the rich flavors of Mexican cuisine with this delectable Low Carb Corn Tamale recipe—a guilt-free twist on a beloved classic. Perfect for keto enthusiasts and low-carb eaters alike, these tamales swap traditional masa for a wholesome blend of almond and coconut flours, mixed with grated cheese for a satisfying, hearty texture. Infused with diced green chilis, warming chili powder, and optional tender cooked chicken or pork, every bite packs a savory, slightly spicy punch. Wrapped in fragrant corn husks and steamed to perfection, these tamales are a show-stopping homemade entrée that’s both comforting and impressively low in carbohydrates. Serve them warm with a dollop of sour cream or your favorite salsa for a meal that’s equal parts nourishing and flavorful. Perfect for weeknight dinners or festive gatherings, this dish redefines low-carb Mexican cooking!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 1 cup Coconut flour
• 1 cup Grated cheese (Cheddar or Monterey Jack)
• 3 large Eggs
• 0.5 cup Unsalted butter, melted
• 1 cup Chicken broth
• 0.5 cup Green chilis, diced
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 12 pieces Corn husks
• 1.5 cups Chopped cooked chicken or pork (optional)

Directions

Step 1

Soak the corn husks in warm water for about 30 minutes until pliable.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, and grated cheese.

Step 3

In another bowl, whisk together the eggs, melted butter, and chicken broth until well mixed.

Step 4

Add the wet ingredients to the dry ingredients, stirring until a dough forms.

Step 5

Stir in the diced green chilis, chili powder, salt, pepper, and optional cooked meat into the dough.

Step 6

Rinse and pat dry the corn husks. Lay them flat and spread about 3 tablespoons of the dough mixture onto each husk, leaving an inch or so at the top.

Step 7

Fold the sides of the husks in towards the center and then fold the pointed end up over the top to encase the filling. Use kitchen twine to tie the tamale closed, if necessary.

Step 8

Arrange the tamales upright in a steamer basket, ensuring they remain tightly packed enough to hold each other upright.

Step 9

Fill the bottom of a large pot with water and bring it to a boil. Place the steamer basket over the boiling water. Cover and steam for 60 minutes, checking occasionally to ensure there is water in the bottom of the pot.

Step 10

Remove a tamale to check for doneness; the dough should be firm. Allow the tamales to rest for a few minutes before serving.

Step 11

Serve warm with your choice of salsa or sour cream on the side.

Nutrition Facts

Serving size	(1431.0g)

Amount per serving	% Daily Value*
Calories	3781.0

Total Fat 273.3g	0%
Saturated Fat 116.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1240.5mg	0%
Sodium 3119.5mg	0%
Total Carbohydrate 136.7g	0%
Dietary Fiber 72.0g	0%
Total Sugars 24.2g
Protein 228.9g	0%

Vitamin D 147IU	0%
Calcium 1432.4mg	0%
Iron 22.0mg	0%
Potassium 2615.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.7%

Protein: 23.3%

Carbs: 13.9%