If you’ve ever looked at a regular tamale while doing keto and thought, “I could maybe just… lick it?” I get you. Traditional tamales are basically a corn masa carb cuddle—around 34-35 grams of carbs each. Which is RUDE, because one tamale should not be allowed to bully an entire day’s macros.

But here’s the good news: you don’t have to break up with tamales forever. You just need a low carb “masa” that acts right in steam (and doesn’t crumble into emotional support sand). The trick is almond flour + the right binder, and then keeping your fillings from secretly sneaking sugar into the party.

I’m going to walk you through my favorite dough options, the fillings that won’t spike your carbs, and the easiest way to assemble them without turning your kitchen into a masa crime scene.

The Whole Keto Tamale Thing Lives or Dies by the Dough

Let’s not sugarcoat it (lol, keto): keto tamales are all about structure. Corn masa has built in magic. Almond flour does not. Almond flour is like a cat—delightful, but it will not cooperate unless conditions are perfect.

So you need a binder. Psyllium husk powder, xanthan gum, or ground flax is what keeps your tamale from falling apart in the steamer like a sad little crumble cake.

My mantra: No binder, no bite.

Pick Your Low Carb “Masa” (Based on Your Patience Level)

Option 1: Almond flour + psyllium (my ride or die)

This is the closest to real masa in texture, and it’s usually the lowest carb option—think about 3-5 net carbs per tamale depending on your filling.

• 2 cups blanched almond flour
• 1/2 cup melted butter or lard
• 1 Tbsp psyllium husk powder
• 1/2 tsp baking powder
• ~1/3 cup warm broth (add slowly)
• Salt + whatever spices you like (I do cumin + garlic powder)

Option 2: The “cheese dough” version (beginner friendly)

If you’re nervous about handling the dough, this one is wildly forgiving. Melted mozzarella behaves like that one friend who still loves you even when you’re a flaky mess.

• 4 cups shredded mozzarella (melted)
• Your fat (butter/lard) mixed in while warm
• 3 cups almond flour
• 2 Tbsp psyllium husk powder

Downside: you will taste the cheese. I actually love it with bold fillings (carnitas, spicy pork, anything smoky), but if you’re dreaming of a delicate chicken tamale moment, cheese dough can steal the spotlight.

Option 3: Vegan keto dough

Swap butter/lard for about 3/4 cup vegetable oil and use xanthan gum instead of psyllium. It’s still in the low carb ballpark and holds together well—as long as you don’t skip the binder and then act surprised when it falls apart. (Not saying I’ve done that. I’m saying a “friend” has.)

Optional but fun: if you miss that corn vibe, add 1/2 tsp keto corn extract to the dry ingredients. It’s not mandatory, but it scratches the itch.

Fillings: Where “Mystery Carbs” Like to Hide

Keto tamales are simple math: dough + filling + sauce. The dough is usually fine. The filling is usually fine. The sauce, however… sauce is where carbs put on a trench coat and try to sneak past you if you are watching carbs and blood sugar.

Safe-ish, simple filling ideas

• Seasoned ground beef or pork
• Carnitas
• Shredded chicken thighs (thighs stay juicier—fight me)
• Cheese + jalapeño
• Rajas con crema (just watch your portions)

Things that can quietly jack up your carbs

• Store bought enchilada sauce (often has sugar/cornstarch)
• Commercial chorizo (some brands add fillers—read labels)
• Traditional mole (delicious, but usually not keto friendly)
• Beans (I love them, but they’re basically a carb parade)

Portion tip: use about 1-2 tablespoons of filling per tamale. Overstuffing feels emotionally satisfying… until your tamales burst open in the steamer like an overpacked suitcase.

Assembly: The Part Everyone Thinks Is Hard (It’s Not, Promise)

This is the moment where you’ll be tempted to rush, get annoyed, and start freehanding the fold. Resist. You don’t need perfection—you just need a repeatable system.

Step 1: Prep the husks

Soak about 20 corn husks in hot water for 20 minutes. Weigh them down so they don’t float like little rebellious canoes. Then pat them dry. Extra water = soggy tamales, and nobody asked for wet sock energy at dinner.

Step 2: Get the dough texture right

Your dough should feel like peanut butter: spreadable, but it holds its shape. Too crumbly? Add warm broth 1 tablespoon at a time. Too wet/sticky? Add almond flour a tablespoon at a time.

Quick test: roll a small ball and press it between your palms. If it holds without cracking around the edges, you’re golden.

Step 3: Spread, fill, fold

• Spread dough about 1/4-inch thick on the husk (roughly a 3×3-inch square) and leave a little border.
• Add filling in the center.
• Fold one long side over, then the other with a slight overlap.
• Tuck the bottom closed, but leave the top open.

Steam needs a way in. If you seal them up like tiny burrito envelopes, they’ll have a very dramatic identity crisis in the pot.

Cooking Methods: Pick Your Weapon

Option 1: Classic stovetop steaming

Steam them open side up for about 45 minutes. Keep water 1-2 inches below the steamer basket so you’re steaming, not boiling your tamales like you’re mad at them. I like lining the basket with extra husks to block harsh moisture and catch condensation.

Option 2: Instant Pot (fast and furious)

Add 1-1.5 cups water, use the trivet, and cook 20 minutes on high pressure, then 10 minutes natural release.

Option 3: Oven method (for when you can’t find husks)

Put a cooling rack over a 9×13 pan with about 3 cups boiling water. Place rolled tamales (no husks) on the rack with space between. Bake at 400°F for 20-25 minutes, uncovered.

How to tell they’re done

• The “masa” feels firm but still gives a little when pressed (think baked muffin).
• If you used husks, they peel away cleanly.
• The center looks opaque and set—not wet or glossy.

With keto dough, undercooked is worse than slightly overcooked. If you’re unsure, give them another 5-10 minutes.

If Something Goes Weird: Quick Fixes (No Panic)

First batches can get a little… science fair. That’s normal. Here’s what usually fixes what:

• Crumbly during assembly: not enough binder or fat. Add a bit more psyllium (small amounts) or a tablespoon or two of butter.
• Falls apart when unwrapping: usually needs more cook time. Steam longer.
• Gummy/dense: often too much liquid. Next batch, add broth more slowly.
• Soggy bottoms: tamales touched water or steam couldn’t circulate. Keep water below the basket and don’t pack them in too tight.

Please don’t do this: coconut flour as the main flour (chalk city), psyllium without a flour base (rubbery gel situation), or trying to “just use less masa harina” (corn flour is still corn flour, bestie).

Storing + Reheating (AKA Don’t Microwave Them Into Sadness)

Fridge: keep them in an airtight container 3-4 days (husks on if you used them). After day three, the texture starts to fall off a cliff. Tamales are like avocados: there’s a window, and you don’t get to negotiate with it.

Freezer: freeze individually on parchment, then bag. They’ll keep 3-6 months.

Reheat: steam them. From the fridge, about 8-10 minutes. From frozen, 15-18 minutes. Instant Pot also works (shorter from fridge, longer from frozen).

Microwave warning: almond flour masa can go gummy in the microwave. I learned this the hard way and ate my shame anyway, standing at the counter like a raccoon.

“How Many Can I Eat?” (Let’s Do the Least Annoying Macro Math)

If your tamales are landing around 3-5 net carbs each (pretty typical with these doughs + a sane filling), then roughly using tamale nutrition and calorie info:

• 20g/day: about 4-6 tamales (depending on fillings/sauces)
• 30g/day: about 6-8 tamales
• 50g/day: about 10-14 tamales (living your best life)

Personally, I like a “real meal” vibe: a couple tamales with something easy like cauliflower rice, sour cream, and salsa—still totally doable for most carb limits if you don’t go wild with sugary sauces.

Go Make the Tamales. Yes, You.

I love this recipe project because it feels like getting something back. You don’t have to sit there during holidays watching everyone else unwrap tamales like it’s a joyful little edible present while you poke at a salad like a Victorian orphan.

Pick a dough. Choose a bold filling. Make a small batch first so you can tweak it without pressure. And if your first round is slightly chaotic? Congratulations, you are now part of the tamale club. The second batch is always better.

Now go steam a batch and make carbs jealous.