Low Carb Corn Tamale
Enjoy the comforting flavors of traditional tamales with a modern twist in this **Low Carb Corn Tamale** recipe! Perfect for anyone following a low-carb or keto lifestyle, these tamales swap traditional masa for a delectable almond and coconut flour dough enriched with cheese, eggs, and buttery goodness. Diced green chilies bring a touch of heat, while optional cooked chicken or pork provides an extra burst of flavor and heartiness. Wrapped in softened corn husks and steamed to perfection, these tamales boast an authentic look and irresistible taste, all while keeping carbs to a minimum. Serve these tamales warm with a dollop of salsa or sour cream for a satisfying meal that feels indulgent yet remains health-conscious. This recipe is the ideal fusion of tradition and innovation for tamale lovers everywhere.
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Recipe Information
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)
Instructions
Soak the corn husks in warm water for about 30 minutes until pliable.
In a large mixing bowl, combine the almond flour, coconut flour, and grated cheese.
In another bowl, whisk together the eggs, melted butter, and chicken broth until well mixed.
Add the wet ingredients to the dry ingredients, stirring until a dough forms.
Stir in the diced green chilis, chili powder, salt, pepper, and optional cooked meat into the dough.
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.
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.
Arrange the tamales upright in a steamer basket, ensuring they remain tightly packed enough to hold each other upright.
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.
Remove a tamale to check for doneness; the dough should be firm. Allow the tamales to rest for a few minutes before serving.
Serve warm with your choice of salsa or sour cream on the side.
Nutrition Facts
Calories |
3781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.3 g | 350% | |
| Saturated Fat | 116.7 g | 584% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1240 mg | 414% | |
| Sodium | 3120 mg | 136% | |
| Total Carbohydrate | 136.7 g | 50% | |
| Dietary Fiber | 72.0 g | 257% | |
| Total Sugars | 24.2 g | ||
| Protein | 228.9 g | 458% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1432 mg | 110% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2616 mg | 56% | |
*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.
