Keto Pork Tamales: Gluten-Free & Easy!
Keto tamales: master this authentic recipe with tender pork and a low-carb masa. Savor a flavorful, gluten-free twist on a classic.
Ingredients
- 1.5 lbs Pork Loin
- 1 tsp Pink Himalayan Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 3/4 tsp Cumin
- 3/4 tsp Chili Powder
- 1/4 tsp Xanthan Gum
- 2 cans Red Enchilada Sauce (10oz cans)
- 2 cups Almond Flour
- 6-8 Corn Husks (Washed)
Instructions
- Pressure cook pork loin with water for 45 minutes, then shred and set aside.
- In a large bowl, combine shredded pork with Pink Himalayan Salt, Black Pepper, Garlic Powder, Cumin, Chili Powder, and 1/2 can of Red Enchilada Sauce. Mix well.
- In a separate bowl, prepare the masa by combining Almond Flour, 1/4 tsp Xanthan Gum, 1/2 can of Red Enchilada Sauce, and 1/2 cup of warm (100-1100F) water. Mix until a thick, pliable dough forms.
- Soak corn husks in warm water for 15 minutes to soften. Pat dry.
- Spread a thin layer of masa onto each corn husk, then add a spoonful of the pork filling in the center.
- Fold the sides of the corn husk over the filling, then fold the bottom up to create a sealed packet. Steam the tamales at 2120F for 1.5 to 2 hours, or until the masa is firm and easily separates from the husk.
- Serve hot with remaining enchilada sauce.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.