Keto Tamales (Vegan)
These Keto Tamales are also vegan and easy to prepare with almond flour, flax seeds, seasonings, vegetable oil, and vegetables. They make healthy and comforting Tex-Mex food with bold flavors.
Servings 11 tamales
Calories268.8 kcal
Cost $ 0.75 per tamal
Equipment
- 1 large bowl to soak corn husks in
- 1 Large bow to prepare the dough
- 1 Rubber Spatula for mixing
- 1 ¼ measurement cup to measure the masa
- 1 6-qt pot with a steaming rack or basket for cooking tamales
Ingredients
- 11 corn husks plus 7 extra for steaming
For the Keto Masa for Tamales
- 2 cups almond flour
- 2 ½ teaspoon table salt decrease ½ to 1 teaspoon if your broth is not low-sodium
- 2 teaspoons garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin and/or a pinch of ground black pepper
- 1 teaspoon baking powder
- 2 tablespoons flax seeds OPTIONAL
- 2 tablespoons xanthan gum or ¼ cup psyllium husk powder
- ⅓ cup low-sodium vegetable broth warm
- ½ teaspoon sweet corn extract keto (OPTIONAL)
- ¾ cup vegetable oil much healthier than melted butter, lard, or vegetable shortening
Low-Carb Vegetables
- 2 jalapenõs de-seeded and small diced
- ½ cup jarred fire-roasted red bell peppers drained and chopped
- ¼ cup pico de gallo drained (or another low-carb veggie of choices such as small diced zucchini or summer squash)
- 2 tablespoons chopped cilantro or parsley
Instructions
- SOAK THE CORN HUSKS: In a large bowl or heat-proof container, soak the corn husks in hot water for about 20 minutes. If needed, place a heavy bowl on top to submerge the husks in water.
- PREPARE THE MASA (KETO TAMALE DOUGH): Meanwhile, in another large bowl, mix together the dry ingredients( almond flour, all the seasonings (salt, garlic powder, onion powder, chili powder, and cumin), baking powder, flax seeds, and xanthan gum.
- Then, stir in the broth and then the corn extract with a wooden spoon or rubber spatula until forming a crumbly mixture. Add the oil slowly while stirring until becoming a homogeneous mixture.
- ADD THE VEGETABLES: Place all the jalapenos, bell pepper, pico de gallo, and cilantro into the bowl and fold them into the masa (dough) with a rubber spatula.
- DRAIN THE CORN HUSKS: Remove the corn husks from the water bath, drain them on a kitchen towel, and pat them dry well.
- FILL THE CORN HUSKS: Using ¼ cup as measurement, scoop the masa and place it onto the upper center of each corn husk. Make sure to leave about 1 ½ -inch free space along the top edge. Using a piece of plastic wrap, press the dough to spread.
- WRAP THE CORN HUSKS: Fold the sides of each corn husk towards the center and hold the long free sides, and then fold lengthwise, joining the edges (as if you were closing a pocket.).
- Lastly, fold the narrow end of each husk towards the upper center of the tamale and tie each keto tamale with a strip of corn husk or a piece of cooking twine. Just make sure to NOT tie it too tightly or you'll create a "neck".
- COOK YOUR KETO TAMALES: Fill the pot with water up to the level of the steaming rack or basket. Position it into the pot and then line it with about 3 extra corn husks. This will avoid the water at the bottom of the pot make the tamales wet.
- Place the tamales into the pot in an upright position, with their open ends facing up. If you want, place a mason jar without the lid in the center of the rack or basket to keep the tamales in an upright position during the steaming process.
- Lastly, distribute the 4 remaining corn husks on top of the tamales so the condensed steam won't drip over the tamales. Cover the pot with the lid and cook them over medium-high for about 50 minutes, or until their dough solidifies.
- You may have to lift the basket gently during cooking time to fill the bottom of the pot with more water.
- After those 50 minutes, remove one tamal using a kitchen tong and place it onto a plate. Allow it to rest for 10 minutes and then carefully unwrap it, pulling the sides of the husk.
- If the corn husk separates easily from the dough, your keto tamales are ready to eat. If not, keep the remaining tamales in the pot and cook them for 10 minutes more.
- SERVE: Enjoy them with your favorite hot salsa, sliced avocado, and some lime wedges.
- NOTE: If you prefer to fill the tamales with vegetables instead of mixing them into the masa, mix all the veggies in a separate medium bowl and add a few tablespoons of your favorite vegan salsa or mix it enough to coat the veggies. After spreading the masa onto the corn husks, distribute 1 or 2 tablespoon of the veggie/salsa mixture along the center. The salsa will avoid veggies to get dry.
Recipe Video
Recipe Notes
Storage
Store cool keto vegan tamales in an airtight container or freezer bag (with most of the air removed) in the fridge for 5-7 days.
Freeze each tightly wrapped in foil and then seal them in a freezer bag, removing most of the air. They keep well for up to 2 months.
Thaw them in the fridge before reheating.
To reheat them, remove the keto tamal from the corn husk, place it on a microwave-safe plate, cover it with a damp paper towel, and reheat it for about 45 seconds to 1 minute, or until hot.
Nutrition
Calories: 268.8kcal | Carbohydrates: 8.2g | Protein: 4.9g | Fat: 25.6g | Saturated Fat: 2.8g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 10.9g | Sodium: 707.7mg | Potassium: 84mg | Fiber: 4.3g | Sugar: 1.4g | Vitamin A: 117.2IU | Vitamin C: 6.3mg | Calcium: 68.3mg | Iron: 1.1mg
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