Low Carb Chicken Tamales | Healthy High-Protein Recipe
These Low Carb Chicken Tamales deliver authentic tamale flavor with a healthier twist! High-protein chicken filling and keto-friendly masa make this classic Mexican dish lighter, satisfying, and perfect for weight-loss meals.
Ingredients
For the Masa Dough:
- 2 cups almond flour
- 1/2 cup coconut flour
- 2 tablespoons psyllium husk powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup avocado oil
- 1 1/2 cups chicken broth
- 1 teaspoon cumin
For the Chicken Filling:
- 2 cups shredded cooked chicken breast
- 1/2 cup salsa verde
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 12-15 corn husks soaked in warm water
Instructions
- Step 1: Soak your corn husks in warm water for at least 30 minutes until they’re pliable. This step is crucial, so don’t skip it!
- Step 2: Mix all the dry masa ingredients in a large bowl. Whisk them together really well so everything’s evenly distributed.
- Step 3: Add the avocado oil and chicken broth to your dry ingredients. Stir until you get a thick, spreadable dough. It should look like thick hummus.
- Step 4: Prepare your chicken filling by mixing the shredded chicken with salsa verde and all the spices. Taste it and adjust seasoning as needed.
- Step 5: Pat your corn husks dry. Spread about 2-3 tablespoons of masa dough on each husk, leaving space at the top and bottom.
- Step 6: Add a spoonful of chicken filling down the center of the masa. Don’t overfill or they’ll be hard to close.
- Step 7: Fold the sides of the husk toward the center, then fold up the bottom. Secure with a thin strip of corn husk if needed.
- Step 8: Stand the tamales upright in a steamer basket with the open end facing up. Steam for 45-50 minutes until the masa pulls away from the husk easily.
- Step 9: Let them rest for 10 minutes before serving. This helps them firm up perfectly.