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Tamales are a staple of the traditional Mexican diet. They are made with corn dough (masa) and are usually filled with pork, chicken, or beef. However, they are high in carbohydrates, which can be an issue for those on a keto diet. Luckily, there are keto-friendly alternatives to traditional tamales that use almond flour instead of corn flour, and sweet corn extract to retain the flavour of corn without the carbs. These keto tamales are a delicious low-carb option that can be filled with shredded chicken, ground beef, or even something sweet like berries or dark chocolate.
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What You'll Learn
- Keto tamales can be made with almond flour instead of corn flour
- Corn husks are used to wrap the tamales, but are not meant to be eaten
- Keto tamales can be filled with meat, such as chicken, beef, or pork
- Toppings like guacamole, sour cream, and cheese can be added
- Keto tamales can be frozen and reheated later
Keto tamales can be made with almond flour instead of corn flour
Tamales are a staple of the traditional Mexican diet. They are usually made with corn dough, which is high in carbohydrates, making them unsuitable for a keto diet. However, it is possible to make keto-friendly tamales by substituting almond flour for corn flour.
Almond flour is a super-fine keto flour that results in a texture similar to traditional flours. It can be combined with other ingredients such as flax seeds, seasonings, and vegetables to create a dough that mimics the taste and texture of traditional tamales without the high carb count. This dough is then wrapped in corn husks, which are not meant to be eaten, and steamed to create keto-friendly tamales.
The process of making keto tamales is similar to that of traditional tamales. The corn husks are soaked in hot water to soften them, and the dough is prepared by mixing almond flour with other dry ingredients and fats such as lard, butter, or animal fat. The dough is then spread onto the corn husks, filled with desired fillings, and steamed until cooked.
Keto tamales offer a low-carb alternative to traditional tamales, allowing those on a keto diet to enjoy the flavors of Mexican cuisine without compromising their dietary restrictions. They can be filled with various ingredients such as shredded chicken, ground beef, or pulled pork, and topped with high-fat toppings like guacamole, sour cream, or cheese.
By substituting almond flour for corn flour and using creative ingredients, individuals on a keto diet can still enjoy the delicious and comforting flavors of tamales while adhering to their dietary restrictions.
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Corn husks are used to wrap the tamales, but are not meant to be eaten
Tamales are a staple of the traditional Mexican diet. They are made with corn dough (masa) and are usually filled with pork, chicken, or beef. However, the classic maize dough is too high-carb for a keto diet.
Corn husks are used to wrap tamales and bring a traditional touch to this modern, low-carb interpretation. They are not meant to be eaten and should be discarded after use. You can find dried corn husks in Mexican markets and some grocery stores, or you can order them online. Before using them, submerge the husks in hot water for about 20 to 30 minutes to soften them.
When preparing keto tamales, the corn husks are filled with the tamale mixture and then folded and secured with strips made from the corn husks. The tamales are then steamed, boiled, or cooked in an instant pot. After cooking, the tamales are unwrapped, and the corn husks are discarded before eating.
Some recipes suggest using banana leaves instead of corn husks for wrapping the tamales. Additionally, parchment paper can be used if corn husks are not available.
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Keto tamales can be filled with meat, such as chicken, beef, or pork
Tamales are a staple of the traditional Mexican diet. However, the classic maize dough is too high-carb for a keto diet. Luckily, there are keto-friendly alternatives to traditional tamales that use almond flour instead of corn flour.
When making keto tamales, it's important to use the right flour. Almond flour is a popular choice because it cooks up soft and has a fine grind, resulting in a soft texture. In addition, you can use avocado oil or any other vegetable oil, and spices like sea salt, cumin, and chili powder.
To assemble the tamales, spread about 1/4 cup of the dough onto a corn husk. Then, add your desired filling and toppings. Finally, fold the sides of the husk together and secure it with strips of corn husk.
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Toppings like guacamole, sour cream, and cheese can be added
While tamales are considered a staple of the traditional Mexican diet, the classic maize dough is too high-carb for a keto diet. However, there are keto-friendly alternatives available. For instance, you can use almond flour instead of corn flour to make the dough. This substitution allows you to retain the traditional corn flavour without the carbs.
When it comes to toppings, you can add a little extra fat to your keto tamale with delicious high-fat toppings. Toppings like guacamole, sour cream, and cheese can be added. For instance, you can top your tamales with guac, sour cream, and a little green chile sauce. You can also add Chihuahua® Cheese to your keto pork tamales. If you're feeling adventurous, you can even try something sweet like low-carb berries or dark chocolate.
If you're making your own keto tamales, you can experiment with different fillings. Try shredded chicken, ground beef, or pulled pork. You can also get creative and add your favourite keto-friendly toppings to make each bite more indulgent and satisfying.
Remember, while the corn husks used to wrap each keto tamale add a nice traditional touch, they are not meant to be eaten. Think of them as a serving suggestion rather than a tortilla.
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Keto tamales can be frozen and reheated later
Tamales are a versatile dish that can be frozen and reheated later, making them a convenient option for those on a keto diet. Here are some detailed steps to guide you through the process:
Freezing Keto Tamales:
- Wrap Individually: Start by wrapping each keto tamale securely in plastic wrap or aluminum foil. This protective layer guards against freezer burn and facilitates individual defrosting.
- Group in Freezer Bags: Place the wrapped tamales into a resealable freezer bag. Label the bag with the date, then expel as much air as possible before sealing it tight.
- Store in the Freezer: Lay the bag flat in your freezer. Once the tamales are frozen solid, you can optimize space by stacking the bags. Properly stored, keto tamales can maintain their quality for up to six months.
Reheating Frozen Keto Tamales:
- Skillet Method: Place a non-stick skillet over medium heat. If desired, add a small amount of oil to the pan. Put the tamales in the skillet, cover with a lid, and heat for approximately 4-5 minutes on each side, or until thoroughly warmed. The skillet method adds a delightful char and crispiness to the exterior of the tamales.
- Oven Method: Preheat your oven to 350°F (180°C). Remove the plastic wrap or foil from the tamales and wrap them in aluminum foil instead. Place the tamales on a baking sheet and heat them in the oven for about 20 minutes, or until they are heated through.
Remember, keto tamales are best enjoyed within a few months of freezing to ensure optimal taste and texture. Now you can conveniently savor your favorite keto treat anytime!
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Frequently asked questions
Yes, you can eat tamales on a keto diet, but you need to make some substitutions to the traditional recipe.
Traditional tamales are made with corn dough, which is high in carbohydrates. To make keto tamales, you need to substitute almond flour or flax seeds for the corn dough. You can also add sweet corn extract to the almond flour to give it a corn flavour without the carbs.
You can wrap your keto tamales in corn husks, which can be found in Mexican markets and some grocery stores. You can also use banana leaves.
You can use a variety of fillings for keto tamales, such as shredded chicken, ground beef, pulled pork, or even something sweet like low-carb berries or dark chocolate.
Keto tamales can be stored in an airtight container in the fridge for up to a week or frozen for up to two months.
