On a whim my family and I decided to try making some keto tamales. We shout the video with a house full of people and this was our very first attempt, but I’d say it went pretty well and they were very satisfying!! I will add that I may try again with almond flour simply because I feel like the cashew/coconut flour mix was a bit too sweet tasting for my preference. I originally thought the cashew flour would be creamier and less of a problem for my GI system! Anyhow, feel free to use your own flour combo and let me know what works for you!
Keto tamale masa
1 1/2 cups of almond flour
1/2 cup of coconut flour
1/4 cup pork panco (or crushed pork rinds)
2 cups of mozzarella
4 Tbs of lard (whipped fluffy)
1 Tbs of baking powder
1/2 to 1 Tablespoon chili powder (for color)
2 tsp salt (to taste)
And traditional meat filling of your choice. (I used a pork shoulder and a chuck roast and cooked them in the crock pot overnight. Then seasoned them with chili powder, garlic and salt.)
-Melt mozzarella in the microwave until it’s melted. Allow it to cool some.
-Whip the lard with some ice cubes or ice chips until it’s texture is fluffy.
-Mix all ingredients and by hand until dough forms. Dough will be a bit crumbly, once it’s mixed add about 2-3 Tablespoons to tamale husks and press until thin and evenly spread. It won’t be as spreadable as regular tamale masa if you are used to using that.
Add 1-2 tablespoons meat filling to masa and roll the tamales up.
Stack tamales in a steamer pot, fill with water and steam for 2-3 hours (1 hour if doing in the insta pot).
Allow tamales to cool slightly before unwrapping. They will be done when the husk comes cleanly away from the tamale.
As I mentioned in the video, I cooked a pork shoulder and a chuck roast together in the crock pot overnight and then added chili powder, salt and garlic to make my filling. We also made some chicken tamales with a whole deboned chicken and the same seasonings. Feel free to add your favorite filling and let me know what worked for you. I think I’m trying some eggplant “beans” in my next batch!
Happy Holidays!!
