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Keto Chicken Tamale Casserole
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
minutes
mins
Total Time
40
minutes
mins
Course:
Dinner, Main Course
Cuisine:
Mexican
Servings:
6
servings
Calories:
405
kcal
Author:
Gerri
Ingredients
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
US Customary
-
Metric
Instructions
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.
Video
Keto Chicken Tamale Casserole / Pie Recipe
Watch this video on YouTube
Nutrition
Serving:
120
g
|
Calories:
405
kcal
|
Carbohydrates:
7
g
|
Protein:
16
g
|
Fat:
36
g
|
Saturated Fat:
12
g
|
Cholesterol:
131
mg
|
Sodium:
411
mg
|
Potassium:
152
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
634
IU
|
Vitamin C:
4
mg
|
Calcium:
227
mg
|
Iron:
1
mg