Lower Carb Muffin Tin Tamale Cakes

I love tamales. However, there is a reason that they are made during the holidays. They take a bit of time to make. That’s why when I go out to a Mexican restaurant, I order them most of the time. Because I love them so much, I am always looking for an easier way to get my fix. Easier doesn’t mean authentic in the case of tamales. I’m not looking for authentic. I found a recipe for Muffin Tin Tamales Cakes from Taste of Home and I think this is what I am looking for. I will admit, it is easier to use a cornbread muffin mix to make these. But muffin mixes are not gluten free or lower carb. I don’t think breaking out the ingredients will add too much extra time. One thing that will take a little longer is making a homemade enchilada sauce. The sauce needs to be homemade to keep the sodium low. If sodium is not a big concern for you, the canned stuff will work great.

Here are the original stats:

Here’s what I changed:

  • I replaced the corn muffin mix with masa harina (the stuff that goes in authentic tamales), almond flour and coconut flour to make these gluten free.
  • I replaced the canned cream corn with frozen corn and dairy free half and half to reduce the sugar and sodium.
  • I am making my own enchilada sauce by using this recipe from Gimme Some Oven and deleting the added salt and using low sodium chicken broth.
  • I will be using vegetables on the side to increase the vitamins A and C.

Here are the final stats:

Here is the final recipe:

Lower Carb Muffin Tin Tamale Cakes

Makes 24 Cakes

  • 1/3 cup coconut flour
  • 2/3 cup almond flour
  • 2 cups masa harina
  • 1 tablespoon baking powder
  • 1 1/3 cup frozen corn, thawed
  • 1/4 cup dairy free half and half
  • 2 large eggs, room temperature, lightly beaten
  • 2 cups warm water
  • 1-1/2 cups shredded reduced-fat Mexican cheese blend, divided
  • 200 grams chopped cooked chicken breast
  • 3/4 cup green enchilada sauce
  1. Preheat oven to 400°. In a large bowl, combine coconut flour, almond flour, masa, baking powder, corn, half and half eggs and 1 cup water; knead until a dough forms. If the dough is dry, add a little water and knead until smooth. Knead in 1 cup cheese. In another bowl, toss chicken with enchilada sauce.
  2. Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Press the dough down. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon dough and press to seal.
  3. Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.


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