Easy Keto Tamales Without Corn Husks or Special Equipment

Easy Keto Tamales Without Corn Husks or Special Equipment

Easy Keto Tamales

This recipe is designed to teach everyone how to make easy keto tamales
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Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 5 tamales
Calories: 75kcal


  • 15 oz canned whole baby corn, cut into small pieces
  • 28 grams coconut flour (1/4 cup)
  • 1/2 TBS dry taco seasoning of choice
  • 1/4 tsp salt
  • 1/4 tsp xanthan gum or psyllium husk powder helps bind ingredients together
  • 28 grams coconut oil or lard (2 TBS)
  • 1 to 2 cups filling of choice I use ground beef, cheese, keto refried bean substitute and salsa mixed together
  • toppings of choice, optional


  • Place the baby corn pieces into a large food processor. Process in 20 to 30 second intervals until smooth and mushy. Scrape down the sides of the processor bowl as needed. Set aside
  • Sift the dry ingredients into a large mixing bowl until there are no lumps. Set aside
  • Add the coconut oil to the corn mush and process in 20 to 30 second intervals until smooth. Scrape down the sides of the processor bowl as needed. Gradually fold the corn mixture into the dry ingredients until fully combined. Use hands and massage the masa until a smooth moist dough forms.
  • Cut 5 pieces of parchment paper into 8 x 10-inch rectangles. Turn papers vertically onto worksurface. Scoop about 3 TBS of masa into the center of each paper
  • Spread/press the masa over the paper in a 7 to 8-inch circle that's about 1/4-inch thick. Leave about 1/2-inch space around the top and sides. Leave a large space at the bottom of the paper so you can fold it after the tamale is shaped. Scoop about 3 TBS of the filling of choice slightly off centered on the masa
  • Grasp the parchment paper and carefully fold one side of the masa over the filling. Make sure it covers all of the filling. Roll the tamale over one more time like a burrito. Find bottom of tamale and fold the paper up toward the tamale. Use cooking string or a thin piece of parchment paper and tie it around the tamale to hold the packet together (see video if needed)
  • To steam in the oven: Before making the masa preheat oven to 400 degrees. Once the tamales are made, place 3 cups of BOILING water in a 3-quart casserole dish. Place an oven fryer basket of cooling rack on top of the casserole dish. Make sure water does not touch the rack
  • Lay tamales on the rack. Bake at 400 degrees for 20 to 25 minutes or until firm. Remove from oven and allow to rest on the rack at least 10 minutes to firm up. Place tamale on a plate, unroll the parchment paper from the tamale and top with the toppings of choice.


Nutritional information is based on the masa only. Nutritional information will change depending on the filling that is used


Serving: 1tamale | Calories: 75kcal | Carbohydrates: 1.8g | Protein: 1.8g | Fat: 5.7g

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