I like this recipe because it lets me enjoy a classic comfort food without breaking my keto goals. I appreciate that the texture is surprisingly close to traditional tamales, and I enjoy how customizable the filling and toppings can be. I also find them perfect for meal prep since they reheat well and stay flavorful.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
10 corn husks rinsed
For the Tamale Filling 1 pound ground beef 2 tablespoons keto taco seasoning store-bought or make your own 3 tablespoons water
For the Keto Masa Dough 2 cups almond flour ½ cup butter melted ¼ cup ground flax ½ teaspoon salt 1 teaspoon baking powder 2 tablespoons water
I start by filling a large pot with water and bringing it to a boil. Once it boils, I remove it from the heat, add the rinsed corn husks, and let them soak for 20 to 30 minutes.
While the husks soak, I heat a large skillet over medium heat and cook the ground beef until browned and crumbled. I drain the excess fat, then stir in the taco seasoning and water. I let it simmer until the liquid is absorbed and the meat is well seasoned.
Next, I prepare the keto masa dough by mixing almond flour, melted butter, ground flax, salt, baking powder, and water in a large bowl. I stir until fully combined and let it rest for 5 to 7 minutes before dividing it into 10 equal balls.
Once the corn husks are ready, I pat one dry and lay it flat. I flatten a masa ball into a rectangle, spread it onto the husk, and add 1 to 3 tablespoons of filling down the center. I fold and roll the dough, wrap the husk around it, and tie it with a strip of another husk. I repeat until all tamales are assembled.
I place the tamales upright in a steamer, cover with aluminum foil, and steam them for 45 minutes. I serve them hot with my favorite toppings.
Servings and Timing
I make this recipe into 10 tamales. Prep time takes about 15 minutes, cooking time is roughly 2 hours, and total time comes to about 2 hours and 15 minutes including soaking and steaming.
Variations
I sometimes swap the ground beef for ground chicken or turkey to change up the flavor. I also like adding shredded cheese or diced jalapeños to the filling for extra richness and heat. For a different profile, I use a keto enchilada-style seasoning instead of taco seasoning.
Storage/Reheating
I store leftover tamales in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze them individually wrapped for up to 2 months. I reheat them by steaming again or microwaving gently until warmed through.
FAQs
Can I make these tamales ahead of time?
I often prepare them in advance and store them in the fridge or freezer until I’m ready to reheat.
Do these taste like traditional tamales?
I find the flavor very similar, though the masa is slightly denser due to the low-carb ingredients.
Can I skip the corn husks?
I prefer using corn husks for authenticity, but parchment paper works in a pinch.
Are these tamales gluten-free?
I make them gluten-free since almond flour and flax are naturally gluten-free.
Can I use olive oil instead of butter?
I’ve tried olive oil, but butter gives better flavor and texture.
How do I keep the masa from sticking?
I always dry the husks well and handle the dough gently to prevent sticking.
Can I add vegetables to the filling?
I like adding finely chopped peppers or onions as long as they’re keto-friendly.
How do I know when the tamales are done?
I check that the masa is firm and pulls away slightly from the husk.
Are these suitable for meal prep?
I think they’re excellent for meal prep because they store and reheat so well.
What toppings work best?
I enjoy them most with sour cream, avocado, and fresh cilantro.
Conclusion
I love having these keto tamales as part of my low-carb comfort food rotation. They satisfy cravings, store beautifully, and prove that classic dishes can be reimagined without sacrificing flavor or enjoyment.
These keto tamales capture the comforting flavor of traditional tamales using a low-carb almond flour and flax masa with a savory seasoned ground beef filling.
Ingredients
10 corn husks, rinsed
1 pound ground beef
2 tablespoons keto taco seasoning
3 tablespoons water
2 cups almond flour
1/2 cup butter, melted
1/4 cup ground flax
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons water
Instructions
Bring a large pot of water to a boil, remove from heat, add corn husks, and soak for 20–30 minutes.
Heat a skillet over medium heat and cook ground beef until browned. Drain excess fat.
Stir in taco seasoning and 3 tablespoons water, simmer until liquid is absorbed, then set aside.
In a bowl, mix almond flour, melted butter, ground flax, salt, baking powder, and 2 tablespoons water until combined. Rest dough for 5–7 minutes.
Divide dough into 10 equal balls.
Pat a soaked husk dry, flatten a dough ball into a rectangle, and spread onto the husk.
Add 1–3 tablespoons of filling down the center, fold dough, wrap with husk, and tie.
Place tamales upright in a steamer, cover with foil, and steam for 45 minutes.
Serve hot with desired toppings.
Notes
These tamales reheat well and are ideal for meal prep.
Parchment paper can be used instead of corn husks if needed.
Butter provides the best flavor, but olive oil can be substituted.
