This keto tamale pie is sure to satisfy those Mexican food cravings! Richly seasoned ground beef topped with a grain-free coconut and almond flour crust. And plenty of cheese too! It’s an easy and delicious low carb dinner recipe.
This easy keto tamale pie is a wonderful dinner recipe with all the great flavors of real tamales. You won’t miss the corn, I promise! And I’ve given it a little update so now it’s even meatier and lower in carbs.
My family adores Mexican inspired recipes, and tamale pie is no exception. A few others that they love and willingly gobble down include my famous Keto Taco Pie, and Keto Mexican Cauliflower Rice.
I do believe that a little bit of ground beef, some taco seasoning, and plenty of melty cheese may be the way to my kids’ hearts!
Tasting real tamales for the first time
The first time I tasted real tamales was at Zuni Pueblo in New Mexico. I have to admit, I’ve had some interesting experiences in my day.
After I finished my BA at the University of British Columbia, I was offered an internship at an archaeological center in southwestern Colorado, right in the heart of the Four Corners region. This was actually where I met my husband, who had just finished up his own internship and liked the place so much he took a job working at their front desk.
We made a day trip to Zuni Pueblo for a Feast Dance, and were honoured to be invited into the homes to take part in the feast. We were plied with food and drink, and it was there that I first spotted the corn-husk wrapped tamales.
Canadian-born Gringa that I was, I had absolutely no idea what they were. But one taste of a real tamal and it was love at first bite. From thence forward, I ordered them every chance I got.
Easy keto tamale casserole
Fast forward about a decade and diabetes put tamales on the naughty list for me. All that lovely steamed corn dough is not exactly diabetes-friendly. But I have since discovered that coconut flour can be made to taste quite a bit like cornbread. Add a little corn extract or cornbread flavor and it’s quite an acceptable facsimile. My keto cornbread recipe is extremely popular for that very reason.
By all accounts, it’s a lot of work to make real tamales, carefully filling the corn husks, wrapping them, and steaming to tender perfection. Very few of us are up to the challenge on a busy weeknight.
But we can get the same great flavours in a keto tamale pie. Simply cook some ground beef or pork with spices, top it with some faux cornbread, and bake it all in the same pan, and you have a delicious low carb dinner in under an hour.
I apologize to my Pueblo friends for the lack of authenticity. All that really matters is that it tastes good, right? It’s a new family favourite in our house!
How to make keto tamale pie
Brown the ground meat: You can use all ground beef, or a mix of ground beef and ground pork. You could even use ground turkey in this recipe. You want to cook it until it’s no longer pink but you don’t want to let it become too dry.
What seasonings to use? I used an organic taco seasoning blend I get at a nearby grocer. But you can always make your own or you can grab this healthy taco seasoning from Primal Palate. Whatever you use, be sure to check your labels for fillers and sugars.
I also amped up the heat and flavour with an additional tablespoon of chili powder and some chopped jalapeno. Those additions are optional, depending on your tastes.
A little tomato paste and water helps make the filling nice and saucy but not too wet. Then top that lovely spicy filling with some shredded cheese, if so desired.
Keto cornbread topping: You might recognize this mixture as similar to my keto cornbread recipe. And you would be right. Coconut flour with a little almond flour and a little sweetener makes an excellent grain-free “cornbread”.
Spread the topping over the filling, all the way to the edges. In essence, you want to seal the juicy fillings into the pan before baking. Then simply bake until the topping is golden brown and firm.
Serve with your favorite toppings! We love it with sour cream and some chopped tomatoes and avocado.
Keto Tamale Pie is a healthy and easy family friendly meal!
More delicious keto Mexican recipes
- Cilantro Lime Cauliflower Rice
- Easy Keto Enchilada Skillet
- Keto Mexican Shredded Beef
- Keto Carnitas
- Keto Albondigas Soup
- Keto Paleo Burrito Bowls
Keto Tamale Pie
Ingredients
- 2 lb ground beef or pork
- Salt and pepper
- 3 tablespoon taco seasoning
- 1 tablespoon chili powder (optional)
- 1 medium jalapeno, seeded and minced (optional)
- 2 tablespoon tomato paste
- ½ cup water
- 1 cup shredded cheddar cheese
- ½ cup coconut flour
- ¼ cup almond flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- 6 tablespoon butter melted
- ⅛ teaspoon cornbread flavor (optional)
- ¼ to ½ cup water
Instructions
- Preheat the oven to 325F.
- In a 10-inch oven-proof skillet set over medium heat, brown the ground beef with a little salt and pepper until mostly cooked through, breaking up any clumps with the back of a wooden spoon. Stir in the the taco seasoning, chili powder, and jalapeno.
- In a small bowl, whisk the tomato paste with the water until well combined. Pour over the beef and stir in, then remove from heat. Sprinkle with the shredded cheese.
- In a large bowl, whisk the coconut flour, almond flour, baking powder, and salt. Stir in the eggs, butter, and cornbread flavor until well combined.
- Add the water a little a time until the batter is thick but spreadable.
- Dollop the batter over the beef in the pan. Use a knife or an offset spatula to spread over the top and to the edges.
- Bake 30 to 40 minutes, or until the edges are golden brown and the top is firm to the touch. Remove and let cool 10 minutes before serving.
Video
Judy Cottingham says
My husband and I made this last week. It is even better than I expected. I seem to be the one who always notices the coconut flour, but I am happy to say that the texture and flavor of this dish was just right for us. Thank you, Carolyn, for sharing this recipe!
Kris Downs says
I made this today for my hubby and I. Even though he is not Keto, he approved of this. I cut the recipe down to 4 servings and will definitely make it again. I used the corn extract and added a dash of cayenne to kick it up a bit. So yummy.
Marianne Saint George says
Fantastic! I have missed tamale pie. Your recipe was super simple and I used my corn extract for the time time with it. I have been missing out!
Thanks!
Deborah M Kloss says
Wonderful! Thank you for the great recipe! I highly recommend trying this out.
Betsy says
So delicious! My whole family gobbled this up and asked for more! Loved this! Love that it’s keto!
katerina @ diethood.com says
This sounds incredibly delicious!! I can’t wait to try it!
Eden says
Yum! This really turned out so good and we all loved it! Can’t wait to make it again.
staci owen says
New to the Low Carb family. On your Nutritional Facts when it says Carbohydrates 5.7 am I to substract the fiber to get the net carbs and is this for all your recipes?
Carolyn says
Yes, but please also read the nutritional disclaimer at the bottom of every post for how I treat Swerve/erythritol.
Niamh says
Made this tonight. So good. Perfect amount of spice. Served with shredded cabbage and Pico de Gallo. Will definitely makes this again! Thank you!
Wendy Mathis says
This is delicious! I’m eating some right now. It’s comfort food that you can eat again and again. The flavor was really good. I wondered it might be bland, but the spices were perfect. I plan to make this again soon. I think it will freeze well too. I saw someone else made it with chicken. I think that’s a great idea, and I will try that too.
Karen George says
Ok – I’m making this for the first time and it’s in the oven now – can’t wait! I have a few questions, though. In the recipe you say 2 tsps baking powder but in the video you say 2 TBSPs. I hope it’s really tsps? Also, my cornbread mixture was barely enough to cover the 2 pounds of meat – what size cast iron skillet did you use? Finally – people in the comments are asking about almond milk – I didn’t see anything about it in the recipe – did I miss something? Thx!
Carolyn says
Aw crud, did I say 2 tbsp? I didn’t catch that, sorry. It’s 2 tsp. In the recipe and the video, I do believe I specify a 10 inc skillet. And the almond milk is no longer, since it’s an updated recipe. Look at the date stamp on some of those old comments… 🙂
Karen George says
Thanks so much – it was DELICIOUS!
Gerrie says
OMGfantastic! This was ez and amazing. I made 1/2 a recipe. Having a piece for breakfast with an egg on top and some salsa and cheese! Thank tou
Carolyn says
Ooooh breakfast! I like your style.
Lori Kaumans says
This looks so good, I’m trying it tonight! This weekend I’m trying your sheet pan jambalaya. Thanks for all the work your put into your recipes. They are always so good! And I loved reading your story about Pueblo. 🙂
Ana Robin says
Oh, wow… this dish is wonderful. The kiddos LOVE IT! I used 2 cans of chicken instead of beef or pork. Oh so good! I was hesitant about the sweetener, but it was amazing. Thank you for a new recipe now added to my repertoire.
Kathy Cooke says
Wow, we absolutely loved this! Quick to make! Baked for 40 minutes to a lovely golden brown. I added in 100g of chopped onions and fried until translucent before adding the beef, followed by three minced garlic cloves. I only used a pound of ground beef and made my own taco seasoning to go with it. The crust was great. Served with guacamole, salsa, and sour cream. Perfect!