Keto Tamales Recipe | Easy & Gluten Free
Warm keto tamales made with a tender spiced pork filling. This is the perfect recipe for taking your keto cooking to the next level.
- 1 large Avocado
- 1/4 cup Queso fresco
- 1/4 cup Sour Cream
Preparing the Pork
Add the pork loin to a baking dish. Season with salt, pepper, garlic powder, cumin, and chili powder. Pour the cans of enchilada sauce overtop.
Cover with foil and bake in a 350 degree oven for 40 minutes to an hour, or until the meat reaches 165.
Let rest for 15 minutes then pull apart and add xanthan gum to thicken the sauce. Season with extra salt and pepper to taste.
Making the Tamales
Boil the washed corn husks for 20 minutes until they begin to soften.
While the husks cook prepare the keto masa. Combine the almond flour, butter, psyllium husk, salt, pepper, cumin, garlic powder, and baking powder in a large bowl.
Forming the Tamales
Lay down a boiled corn husk and fill it with 1/6 of the "masa". Press out the masa into a thin square and then fill it with a bit of the meat.
Roll up the tamale making sure to tuck in one end while rolling.
Steam the tamales, open side up for 45 minutes
Serve now, or store in an airtight container in the fridge for up to a week.
Calories: 508kcal | Carbohydrates: 11g | Protein: 34g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 978mg | Potassium: 492mg | Fiber: 6g | Sugar: 1g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 3mg