You want tamales. Your macros say “no.” Let’s fix that. This low-carb tamale hack gives you that iconic masa comfort, meat-packed center, and steamy, hand-held joy—without carb regret.
It’s fast, insanely satisfying, and engineered for people who love flavor more than rules. If you’re chasing serious satiety and nostalgia in one bite, this is your new dinner flex.
What Makes This Recipe Awesome
Traditional tamales rely on masa harina and lard—delicious, but not keto-friendly. This version swaps in an almond flour–based “masa” fortified with cheese and egg for structure and moisture.
The result: a soft, savory wrap that feels legit and holds up to the juiciest fillings.
We’re also ditching corn husks for parchment paper or softened collard greens. Same form factor, less hassle. You still steam them, you still unwrap them, and you still get that “wow” moment at the table.
They’re perfect for meal prep, flexible with fillings, and easy to scale.
Basically, tamales with the brakes off—keto style.
Shopping List – Ingredients
- For the Keto “Masa”:
- 2 cups almond flour (super-fine works best)
- 1/3 cup coconut flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded low-moisture mozzarella (or Oaxaca, shredded)
- 3 tablespoons melted butter or avocado oil
- 2 large eggs
- 1/2 cup warm chicken broth (plus 2–3 tablespoons more as needed)
- For the Filling (choose one):
- 2 cups shredded chicken tossed with 1/2 cup sugar-free red enchilada sauce
- OR 2 cups slow-cooked pork shoulder, shredded, plus 1/2 cup salsa verde
- OR 2 cups sautéed mushrooms and peppers for a veggie option
- Extras & Aromatics:
- 1/2 cup finely diced onion (optional, sautéed)
- 1/4 cup chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Wrappers & Equipment:
- Parchment paper sheets (8×10 inches), or large collard leaves blanched 30 seconds
- Steamer basket and large pot with lid
- Mixing bowls, spatula, and a spoon for spreading
Cooking Instructions
- Prep the Filling: In a skillet, warm your chosen shredded protein with enchilada sauce or salsa. Stir in cumin, smoked paprika, sautéed onion (if using), cilantro, salt, and pepper. Simmer 3–4 minutes until cohesive but not watery.
- Make the Keto “Masa” Base: In a large bowl, whisk almond flour, coconut flour, baking powder, salt, garlic powder, and onion powder.
- Melt and Combine: In a microwave-safe bowl, melt the mozzarella gently (20–30 seconds at a time) until just pliable.
Mix in melted butter/oil and eggs until smooth. FYI: It will look a bit sticky—normal.
- Form the Dough: Add the wet mixture to the dry ingredients. Pour in warm chicken broth and stir until a soft, spreadable dough forms.
If dry, add broth 1 tablespoon at a time. You’re aiming for hummus-like spreadability.
- Set Up the Wrappers: Lay out parchment sheets (or collard leaves). Lightly oil the center so the masa releases cleanly.
- Spread the “Masa”: Scoop about 1/4 cup dough onto each sheet.
Using a spoon or wet fingers, spread into a 5×4-inch rectangle about 1/4-inch thick.
- Add Filling: Spoon 2–3 tablespoons of filling down the center. Don’t overstuff—be generous but sensible.
- Fold and Seal: Fold the long sides of the parchment over the filling, then fold the short ends underneath to create a snug packet. For collard leaves, roll like a burrito and wrap in parchment for stability.
- Steam: Arrange packets in a steamer basket over simmering water.
Cover and steam 25–30 minutes until the masa is set and springs back when pressed. Add water as needed to maintain steam.
- Rest and Serve: Let tamales rest 5 minutes. Unwrap, plate, and garnish with cilantro, a squeeze of lime, and a spoonful of sugar-free salsa or crema.
Preservation Guide
- Fridge: Keep wrapped in parchment and then foil or a zip bag up to 4 days.
- Freezer: Freeze individually wrapped tamales (parchment + foil) up to 2 months.
Reheat from frozen by steaming 20–25 minutes or microwaving 2–3 minutes, then finish in a hot skillet for texture.
- Meal Prep Tip: Assemble and freeze uncooked. Steam from frozen, adding 10 extra minutes. Convenient and just as tasty.
What’s Great About This
- Low-Carb Without Compromise: Each tamale clocks in far fewer net carbs than traditional masa—no afternoon carb coma.
- High Satiety: Almond flour, eggs, and cheese deliver protein and fat that keep you full.
- Authentic Ritual: You still fold, steam, and unwrap.
The experience is intact—nostalgia included.
- Flexible Fillings: Works with chicken, pork, beef, or veggies. Spice it how you like.
- Scalable: Double the batch and your future self will send you a thank-you text.
Don’t Make These Errors
- Too Wet Filling: Watery sauces will soak the masa and ruin structure. Reduce your sauce until thick and clingy.
- Overcooking the Cheese: Melting mozzarella to lava status makes it rubbery.
Heat gently until just soft.
- Skipping Baking Powder: It adds lightness. Without it, the masa can be dense and sad.
- Under-Steaming: If the masa feels gummy, steam longer. Your stove’s personality varies—check at 25 minutes, extend in 5-minute increments.
- Overstuffing: More filling isn’t better if it bursts.
Keep it balanced so the masa can seal.
Variations You Can Try
- Jalapeño Cheddar: Add minced jalapeño and 1/3 cup sharp cheddar to the masa. Fill with chicken and a touch of crema.
- Green Chile Pork: Pork shoulder + salsa verde + chopped roasted green chiles = magic.
- Chipotle Beef: Shredded beef with chipotle in adobo (minced) for smoky heat. Add queso fresco on top when serving.
- Vegetarian Rajas: Sautéed poblano strips, onions, and mushrooms with Oaxaca cheese.
Extra cumin for depth.
- Breakfast Tamales: Scrambled eggs, chorizo, and a sprinkle of cheese. Brunch flex, IMO.
FAQ
Are these tamales gluten-free?
Yes. Almond and coconut flours are naturally gluten-free, and there’s no wheat in the recipe.
Just verify your enchilada sauce or salsa is gluten-free.
Can I use only almond flour?
You can, but the coconut flour helps absorb moisture and creates a better structure. If skipping coconut flour, reduce the broth slightly and add 2–3 tablespoons ground psyllium husk for stability.
What can I use instead of mozzarella?
Shredded Oaxaca or Monterey Jack works. You want a mild, melty cheese that binds without overpowering the masa flavor.
Do I need a steamer basket?
It helps, but a metal colander over a pot of simmering water with a lid works in a pinch.
Just ensure the tamales aren’t touching the water.
How many carbs per tamale?
Approximate macros vary by filling, but expect around 5–7g net carbs per medium tamale with a meat filling and sugar-free sauce. Check your ingredient labels for precision.
Can I bake instead of steam?
Yes, but the texture shifts slightly. Bake at 350°F (175°C) for 20–25 minutes wrapped, then unwrap and bake 5 minutes to dry the surface a touch.
How do I make them spicier?
Stir in cayenne or chipotle powder to the masa and add minced jalapeño to the filling.
Finish with a spicy salsa. Respect your heat tolerance, hero.
Can I assemble ahead for a party?
Absolutely. Assemble up to 24 hours in advance, refrigerate, and steam right before serving.
They hold heat well in a covered steamer for up to an hour.
In Conclusion
Keto Mexican Tamales (Low-Carb Hack) deliver the tamale experience without the carb toll. A smart masa swap, juicy fillings, and simple steaming make this a weeknight win and a party ace. You get comfort, flavor, and macros that won’t spike your day.
Make a double batch, stash some in the freezer, and be the person who always has tamales ready. That’s a lifestyle upgrade worth bragging about.
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!