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KETO TAMALES

Keto Tamales

Keto tamales are a real thing, and they are tastier than ever! You will never miss the corn in these delicious tamales. Such a tasty low carb version of a tamale. Are you watching your sugar or carb count? Have a loved one with diabetes? These Christmas tamales can be the perfect low carb dish for any celebration.
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Prep Time 4 hours
Total Time 4 hours
Course Main Course
Cuisine Mexican
Servings 15
Calories 520 kcal

Equipment

  • Tamale steamer see my Amazon shop https://amzn.to/3EZbBI3
  • Blender
  • Large stock pot

Ingredients
  

Instructions
 

  • Trim fat pad off the roast. Chop the roast into approx. 3-4" cubes. If bone-in roast, trim off as close to the bone. The rest of the meat will fall off bone after cooking.
  • Place meat in a Dutch oven or large stock pot. Add onions, garlic, Bay leaves, 3 Tbsp bouillon. Add enough water to cover meat, approximately 8-10 cups. Stir, and bring to a boil,. When reached a boiling, skim off the top of the broth with a spoon and reduce to a simmer, cover and cook for two hours.
  • While meat is cooking, cut off the stems and remove all seeds of the dried chilies. Set aside.
  • Place a large bowl on counter or in the sink and start separating the dried corn husks, removing any corn husk fibers. Place in large bowl then cover with warm water. Place a heavy weighted object i.e., lid, bowl or plate to weigh down husks and aid in soaking. Let them sit while your meat cooks.
  • After two hours, check the meat. It should easily shred apart. Remove meat from broth and place in a separate pot. Shred meat and set aside. Remove the garlic bulb and onions from broth and place in a separate bowl. Toss out the three Bay leaves.
  • Add all your chilies that have been deseeded to the hot pot of broth. Bring to a boil. Turn off, and place a plate on top to weigh down the chilies and allow them to soak in broth for 20-30 minutes.
  • Take the garlic bulb and with a butter knife, gently press out the garlic cloves. Place the garlic cloves and onions removed from broth into a blender. Take the chilies out of the broth and add to blender.
  • Strain 2 cups of chile infused broth and add to blender with 1 Tbsp Oregano and 1 Tbsp Cumin. Blend sauce until smooth. Taste for salt, if needed, add some. If you desire a thinner consistency, add more broth and continue to blend sauce until smooth.
  • Add sauce to pot with shredded pork. Reserving 2 Cups of sauce. Warm over medium heat until all is mixed well. Turn off heat. Set aside.
  • To make tamale dough, add 2 Cups of shredded cheese and 4 oz. cream cheese to a microwave safe bowl and melt in microwave for 1 minute, stirring at 30 seconds. Mix well and add baking powder and salt. Mix well. Add 4 cups of almond flour and start mixing as well as you can to incorporate all ingredients. Kneeding with your hands is the best way to get a dough consistency. I like to roll approximately 15 balls out of the dough, approximately 3" round. This will be placed in corn husk, and turn into your tamale dough.
  • Take corn husks one at a time and dry them off with a paper towel. Spray center with oil and place a ball of dough in center. With your fingers or the back of a spoon, spread this out to an even thin consistency leaving space on edges, top and bottom. Fill center with a heaping tablespoon of pork filling and roll closed. Lifting bottom tab up to seal. Repeat with all balls of dough.
  • Stack tamales in steamer pot in a circular pattern, against sides of pot, stacking them seam side and tab side down, slightly overlapping each other. Cover and bring to a boil, them reduce to simmer for 1 hour.
  • When tamales are finished cooking, you will be able to peel the corn husk easily away from the dough, with no sticking. Use the leftover 2 Cups of sauce to enjoy as a topping over your cooked tamales. Enjoy!

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 6gProtein: 33gFat: 40g
Keyword keto mexican, keto tamale, keto tamales, low carb tamale, lowcarb tamales
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