Keto Chicken Tamale Casserole

Posted by

Our Keto tamale casserole is a low carb version of the classic mexican dish. It has a thick cornbread base topped with tender, saucy chicken and melty cheese.


Cook Time: 40 mins
Total Time: 40 mins
Servings: 6 servings

Calories: 405kcal


Cornbread Base Ingredients:

  • 1 cup Almond Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Erythritol
  • ½ teaspoon Salt
  • 1 Jalapeno finely chopped
  • ¼ cup Salted Butter melted
  • 2 tablespoons Heavy Cream
  • 2 large Eggs
  • 4 drops Corn Flavoring

Mexican Chicken Topping Ingredients:

  • 1 cup Keto Enchilada Sauce
  • 10 ounces Chicken cooked and shredded
  • 2 teaspoons Taco Seasoning
  • 1 cup Monterey Jack Cheese shredded
  • 1 Scallion sliced
  • Sour Cream to serve


  • Preheat your oven to 190C/375F.
  • In a mixing bowl, add the almond flour, baking powder, erythritol, salt, and jalapeno. Mix well.
  • Add the butter, cream, egg, and flavoring. Mix well.
  • Grease a casserole dish with olive oil spray, then pour in the cornbread mix and smooth out.
  • Bake for 12-15 minutes, until golden brown.
  • Using a chopstick, poke holes in the cornbread then pour over half the enchilada sauce. Set aside.
  • Place the chicken into a mixing bowl, along with the taco seasoning and remaining enchilada sauce. Mix well.
  • Spoon the chicken mixture over the cornbread and top with the cheese.
  • Bake for 15-20 minutes until the cheese is browned.
  • Top with sliced scallion.
  • Serve hot with a dollop of Sour Cream, if desired.


Serving: 120g | Calories: 405kcal | Carbohydrates: 7g | Protein: 16g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 131mg | Sodium: 411mg | Potassium: 152mg | Fiber: 3g | Sugar: 2g | Vitamin A: 634IU | Vitamin C: 4mg | Calcium: 227mg | Iron: 1mg

Leave a Reply

Your email address will not be published. Required fields are marked *