Description

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

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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.

Ensure husks are dried well to prevent sticking.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Course
Method: Steaming
Cuisine: Mexican

Nutrition

Serving Size: 1 tamale
Calories: 290
Sugar: 1g
Sodium: 420mg
Fat: 23g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 15g
Cholesterol: 65mg