Keto Tamales

Keto Tamales are a low-carb twist on a traditional Mexican favorite, using almond flour instead of masa to create a delicious and satisfying dish. Filled with seasoned shredded chicken and wrapped in cabbage leaves, these tamales are perfect for a keto diet and bursting with flavor.

Ingredients

• Almond flour - 1 cup
• Psyllium husk - 1 tablespoon
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Unsalted butter - 2 tablespoons (melted)
• Chicken broth - 1/2 cup
• Cabbage leaves - 8 large leaves
• Cooked shredded chicken - 1 cup
• Red chili powder - 1 teaspoon
• Cumin - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Onion powder - 1/2 teaspoon
• Olive oil - 1 tablespoon (for sautéing)
• Fresh cilantro - 1/4 cup (chopped, for garnish)

Steps

1. In a mixing bowl, combine almond flour, psyllium husk, baking powder, and salt.
2. Add melted butter and chicken broth to the dry ingredients and mix until a dough forms.
3. Bring a pot of water to a boil and add cabbage leaves, blanching them for about 2 minutes until softened. Remove and drain.
4. In a skillet, heat olive oil over medium heat. Add shredded chicken, red chili powder, cumin, garlic powder, and onion powder, cooking until well mixed and heated through.
5. Take a cabbage leaf and place 2 tablespoons of the dough in the center, flattening it slightly. Add 2 tablespoons of the chicken filling on top.
6. Fold the sides of the cabbage leaf over the filling and roll it up tightly, securing it with a toothpick if necessary. Repeat for remaining leaves and filling.
7. Place the tamales in a steamer basket and steam for about 20-25 minutes until cooked through.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 10 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• High in protein, which supports muscle growth and repair.

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