Keto Tamales w Green Chicken

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  • prep time

    prep time

    1 h 0 min

  • cook time

    cook time

    3 h 0 min

  • ready time

    ready time

    4 h 0 min

Keto Tamales w Green Chicken

Thank goodness these Keto tamales are low in carbs because you’ll definitely want to munch away at more than one of these almost-authentic style savory snacks. While traditional Mexican tamales are made with corn, these ones are made with a Keto blend that gives the same texture and feel as the real stuff. Many tamales are filled with meat, so these ones are filled with a mixture of shredded chicken and green salsa. Since tamales are made in batches, you can use this recipe for meal prepping or for serving a crowd. You’d never know they were Keto until you were told! Please note that in order to make tamales, you will need dried corn husks for wrapping them. This ingredient is not included in the ingredient list because you won’t be consuming it and to reflect accurate macros.

Make The Chicken With A Slow Cooker

If you don’t want to spend time babysitting your oven, you can make the green chicken in a slow cooker or Crock-Pot. Follow the directions to assemble the chicken in your slow cooker. Then, just cook the chicken on low heat for 8 hours. It may seem like there is some excess liquid, but the chicken should absorb most of it once it’s shredded and mixed together.

What To Eat With Tamales

Tamales are traditionally served with different salsas, but they are delicious even when eaten alone. There should be enough salsa or sauce inside the tamale that more isn’t necessarily needed. At your discretion, you can also eat the Keto tamales with sour cream, squeezes of lime or lemon juice, or a Keto guacamole. Add some dashes of hot sauce too!

  • Net Carbs

    2.2 g

  • Fiber

    1.4 g

  • Total Carbs

    3.6 g

  • Protein

    10.3 g

  • Fats

    10.3 g

145 cals

Keto Tamales w Green Chicken

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Green salsa (salsa verde)

    Green salsa (salsa verde)

    0.5 cup

  • Chicken Breast Boneless Skinless Raw

    Chicken Breast Boneless Skinless Raw

    1 lb

  • Salt


    0.5 tsp

  • Black pepper

    Black pepper

    0.25 tsp

  • Garlic powder

    Garlic powder

    0.25 tsp

  • Onion powder

    Onion powder

    0.25 tsp

  • Almond flour

    Almond flour

    8 tbsp

  • Coconut flour

    Coconut flour

    2 tbsp

  • Poultry seasoning

    Poultry seasoning

    0.5 tsp

  • Mexican blend cheese

    Mexican blend cheese

    5 tbsp, grated

  • Cream cheese

    Cream cheese

    4 oz

  • Coconut oil

    Coconut oil

    6 tsp

  • Green salsa (salsa verde)

    Green salsa (salsa verde)

    0.5 cup

Recipe Steps

steps 6

4 h

  • Step 1

    Turn on an oven to preheat to 350 degrees. Spread the first amount of store-bought green salsa in the base of a glass baking dish. Set the dish aside while you pat split chicken breasts dry with paper towels. Season the chicken breasts on one side with salt, pepper, garlic powder, and onion powder. Use a pair of tongs to pick up and nestle the chicken in the dish of salsa.
    Step 1
  • Step 2

    Cover the dish with aluminum foil and bake the chicken for 1 hour. Then, remove the foil and continue roasting the chicken at 350 degrees for an additional 30 minutes, or until you no longer see excess liquid pooling in the bottom of the dish. Let the chicken rest for 10-15 minutes before you tear the chicken apart with a pair of forks. Make sure to shred the chicken finely so your filling is easy to work with later, and mix all the green salsa with the chicken in the dish.
    Step 2
  • Step 3

    While the chicken is in the oven, you can make the Keto tamale filling. In a mixing bowl, sift together almond flour, coconut flour, and poultry seasoning. Add shredded cheese to the bowl. Then, melt the cream cheese briefly in the microwave until it softens before mixing it into the bowl of tamale filling. You can store the combined tamale filling in your refrigerator to firm up while you’re waiting for the chicken to be ready.
    Step 3
  • Step 4

    Once the chicken is shredded and cooled, add the chilled tamale filling to the chicken in the glass dish. Use a spatula to fold the ingredients over until you have a loose mixture of shredded chicken, green salsa, and tamale filling. Return the filling to your refrigerator while you prepare the other ingredients. You will need corn husks, which are not listed in the ingredients, to wrap the tamales. Prepare the corn husks by separating and soaking them in a bowl of warm water to soften for at least 30 minutes or until they’re flexible.
    Step 4
  • Step 5

    When all your tamale ingredients are prepared, set up your steamer on a stove. You can use a traditional-style steamer for tamales, a steaming basket set over a water bath, or even a slow cooker set on a low setting. To make a tamale, place a corn husk flat on a surface, and liberally spread about ½ teaspoon room-temperature coconut oil across the husk. Scoop approximately 4 tablespoons of cold chicken tamale filling onto the corn husk, and use your fingers to gently press the filling into a flat layer in the center of the husk.
    Step 5
  • Step 6

    Next, spoon about ½ teaspoon of green salsa over the chicken tamale filling. Lift the left side of the cork husk and fold it just ¼” over the filling, then roll the tamale all the way from left to right. Fold the narrow end of the corn husk over the rolled tamale, and place the tamale in your steamer on top of the folded end to keep the corn husk sealed. Repeat the process until all your tamales are made and set in your steamer. Steam the tamales for 1 hour before serving warm.
    Step 6