Easy Keto Tamales

Easy Keto Tamales

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: 10 minutes
Cook Time: 25 minutes
Servings: 4 tamales


  • 1/2 cup coconut flour can use 1 1/2 cups almond flour instead
  • 1/4 cup psyllium husk powder can substitute with finely ground flax seeds
  • 1/2 tsp salt
  • 1 tsp xanthan gum omit if using almond flour
  • 3/4 cup oil of choice reduce to 1/2 cup if using almond flour
  • 1/2 cup HOT water reduce to 1/4 cup if using almond flour
  • 2 tsp corn extract, optional


  • Preheat oven to 400 degrees. Cut 4 strips of parchment paper about 10 inches wide. Use a lid and trace a 6 inch circle about 2 inches down in the top center of each strip of paper. (see video if needed) Set aside
  • In a medium mixing bowl sift or whisk together the coconut or almond flour, psyllium husk powder, salt and xanthan gum (if using) until combined and no lumps
  • Add the oil. use a fork or whisk the oil in until fully combined
  • Add the HOT water and corn extract (if using). Whisk until fully combined and a smooth dough has formed
  • Scrape down the sides of the bowl and push the dough to the center of the bowl. Dampen hands and form the dough into a smooth ball. Press gently to make sure the dough is sticking together
  • Divide the dough into 4 equal portions. Place one strip of the prepared parchment paper on a clean work surface
  • Place 1 dough portion in the center of the circle you drew, Press the dough out evenly to cover the entire circle
  • Place 2 TBSof the cooked filling of choice in the center of the pressed dough
  • Pick up the edge of the parchment paper and fold the dough over the filling like you are rolling a burrito. You should have extra paper at the bottom and one side of the roll. (see video if needed)
  • Find the bottom of the tamale and fold the extra parchment paper over the tamale. Continue rolling the tamale in the paper like a burrito until the paper is completely rolled around the tamale. Cut any excess paper off of the top. Trim a long thin strip of the from the excess paper. Tie the strip around the middle of the tamale "package" (see video if needed) Repeat the rolling process until all the tamales are "packaged"
  • Place the rolled tamales in a single layer on a large baking sheet. Bake at 400 for 20-25 minutes or until the dough is brown and firm
  • Remove from the oven. Allow to cool on the pan for about 10 minutes
  • Once cooled. carefully un wrap the tamales like you are opening up a burrito (see video if needed). Place on a serving plate and top with favorite toppings.
  • Store leftovers in an airtight container in the refrigerator up to 3 days or in the freezer up to 2 months
  • To reheat: If frozen thaw in the refrigerator over night. Wrap in foil and bake at 350 degrees for 10 minutes or until heated through. You can also microwave them but they can dry out easily. To microwave: wrap in a damp paper towel. Microwave on high 30-45 seconds or until heated through

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