Keto Tamales
This keto-friendly masa dough tastes like the real thing! Use the filling here or leftover barbacoa or even the easy salsa chicken.
Servings 3
Calories 473kcal
Ingredients
Masa
- 3/4 cup almond flour
- 1/4 cup lupin flour or more almond flour
- 2 tablespoons hemp hearts optional - gives a little texture
- 1/2 tablespoon psyllium husk powder
- 1/2 teaspoon cornbread flavor
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup lard bacon fat, or butter
- 1 egg
- 1/4-1/2 cup water more as needed - start with 1/4 cup
Filling
- 1 tablespoon chili powder
- 1/4 teaspoon salt
- 1 teaspoon monk fruit granulated, optional
- 1/8 teaspoon pepper fresh ground
- 1/2 pound 85% lean ground beef ground pork, or ground chicken
- 1 garlic clove minced
- 1/2 teaspoon gelatin
Instructions
- Soak corn husks in water at least 2 hours and up to overnight.
- Prepare the filling: Combine all filling ingredients in a pan and cook over medium high heat, breaking up the ground meat into small pieces and ensuring that the seasoning is evenly distributed. Cook until there is no pink left, about 10 minutes. Taste and adjust seasonings as desired. Set aside to cool.
- Combine all masa ingredients in a bowl and mix well. A smooth dough should form. You want the batter to be like a thick cake batter - smooth and spreadable. Add more water a tablespoon at a time until it reaches a soft and pliable consistency.
- Remove husks from water and shake them dry. Place the husks with the narrow end toward you. Divide the dough into 6 portions and press into prepared corn husks, spreading the masa mixture about 3/4 of the way up the husk with a 1 inch border on either side (it can help to wet your hands so the dough does not stick to them while you you your fingers to spread the masa). Add a tablespoon or two tablespoon of filling then fold them in half so that the masa joins. Wrap and excess husk around to one side and then twist the narrow end together and fold up. The top will remain open. Place in a steamer basket, with the tops facing up and steam for 40 minutes-1 hour, or until the masa dough pulls away from the corn husk.
- Serve with any optional garnishes you like.
Notes
Makes 6 tamales, serving size: 2 tamales.
Nutrition
Calories: 473kcal | Carbohydrates: 12g | Protein: 29g | Fat: 36g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 919mg | Potassium: 374mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1073IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 5mg