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chicken sliced avocado and jalapeno on a white plate

Low Carb Tamale Pie

Tamale pie that tastes like the classic tamale casserole, but with ZERO corn and just 8 net carbs per serving! This low carb Mexican recipe is a total hit with my family and it’s perfect for serving up on Mexican night!

close up view of tamale filling

I believe I’ve mentioned before that I have a thing for Mexican food. It’s my favorite cuisine! 

I often eat taco salads made with my crockpot chicken fajitas for lunch.

When we go out to eat, I nearly always order steak fajitas and ask them to hold the tortillas. I just add the toppings to the tortillas, drizzle on a little queso, and eat it with a fork. So filing and it totally feels like a cheat meal. 

Lately, though, I’ve been craving tamales. 

I knew that my low carb cornbread (made with ZERO corn) would be the perfect starting point. My family can’t even tell the difference between real cornbread and my low carb version – it’s THAT good.

Ready for the how to? 

wooden spoon scooping out tamale from a pie pan

How to make chicken tamale pie: 

To start, we’re going to whip up my ‘corn’ bread recipe. 

You’ll need some butter, cream, eggs, coconut flour, sweetener, baking soda, and a little salt. Easy enough, right? 

ingredients for tamale pie in mixing bowl

Whisk all that together to form a nice batter.

The batter is fairly thick, but should spread well enough into a greased 9 inch pie plate. 

Bake the cornbread for about 15 minutes – it shouldn’t be completely cooked through as it will be going back in the oven, but it should be just about set. 

Grab a fork and poke holes all over through the cornbread and drizzle on some enchilada sauce.

You can use a homemade sauce (I’m still perfecting mine, but I’ll share when it’s done!) or you can use a can from the store. I would recommend looking for a brand that has 4 carbs per 1/4 cup…that’s the lowest I’ve found. 

seasoned chicken in glass bowl

Drizzle the enchilada sauce over the cornbread and then top it off with some seasoned chicken.

Add lots of grated cheddar and pop it all back in the oven for another 10 minutes. 

white plate and fork with chicken tamale and avacado

What comes out is hot, steamy, cheesy, Mexican goodness. You’re going to love it!

This dish is serious comfort food. It’s easy, it’s quick, and it will make even the carb-lovers happy. 

If you guys give this a try, be sure to share on Instagram and tag me @that.low.carb.life! I love seeing your creations! 

Chicken tamale with sliced avacodo and jalapeno on a white plate

More Mexican favorites to try: 

Low Carb Taco Casserole: I make this one when I’m craving nachos!

Cilantro Lime Cauliflower Rice: Perfect side or for making burrito bowls!

Hasselback Chicken Fajitas: So much fun!

Low Carb Taco Soup: The perfect bowl of soup!

tamale fillings in a white pie plate

Follow me on social for more recipe ideas & inspiration!

chicken sliced avocado and jalapeno on a white plate

Low Carb Tamale Pie

Tamale pie made with ZERO corn! You won't believe how much this tastes like the real deal! 8 net carbs per serving.

Yield 4 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 6 tablespoons butter, melted
  • ⅓ cup heavy cream
  • 3 large eggs
  • 4 ounces diced green chiles
  • ½ cup coconut flour
  • 2 tablespoons 1:1 sugar substitute
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1/2 cup enchilada sauce, see note
  • 2 cups shredded chicken breasts
  • 1 tablespoon taco seasoning
  • 1 cup grated cheddar cheese
  • Cilantro, hot sauce, sour cream, lime, avocado - for serving


  1. Preheat oven to 350 degrees. Spray a 9 inch pie plate with non-stick spray.
  2. Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine.
  3. Add the green chiles, coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine.
  4. Spread the mixture into the prepared dish and bake for 15 minutes. The cornbread should be just set on top, but still somewhat jiggly in the center.
  5. Use a fork to poke holes all over the cornbread.
  6. Drizzle the top of the cornbread with the enchilada sauce.
  7. Add the cooked chicken and taco seasoning to a bowl and stir to coat.
  8. Arrange chicken over the top of the cornbread and sprinkle with grated cheddar.
  9. Return to the oven for 10 minutes.
  10. Serve with your favorite toppings.


  • I used Old El Paso enchilada sauce which has 4 grams carbs per 1/4 cup.
  • I drizzle everything Mexican with Cholula - it's my favorite hot sauce.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 43gSaturated Fat: 26gTrans Fat: 0gCholesterol: 290mgSodium: 1178mgCarbohydrates: 13gNet Carbohydrates: 8gFiber: 5gSugar: 3gProtein: 31g

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50 thoughts on “Low Carb Tamale Pie”

    1. Karly Campbell

      I use Lakanto Monkfruit. You can use whatever you like, but you’ll want a 1:1 sugar replacement.

  1. Hello, can you make the corn bread with almond flour instead of coconut? Do you think there would be a flavor difference?

    1. Karly Campbell

      Hi Tina! I’m sure that you could, but not without some adjustments. Coconut flour soaks up much more liquid than almond flour, so you’d probably need somewhere around 3-4x the amount of almond flour or less liquid. The flavor would likely be a bit different as well as the texture.

  2. Made this tonight and we all enjoyed it. I didn’t know if I’d like it when I was making it. But I was surprised. I only used 1 tablespoon of sugar substitute. I didn’t want it to be too sweet. I will make this again.

  3. Loved it! I didn’t have the green chili’s but made it anyway. I do want to try it with almond flour too. It had more coconut flavor than I expected but still was awesome!!

  4. This was incredibly delicious! And so easy to make. I was concerned about the crust, because as I would poke it felt mushy. It tasted great once everything was done. It wasn’t too soft like I feared.

    I made a few substitutions, because of what I had in the pantry or fridge. I used Pepper Jack instead of cheddar and canned jalapeños instead of green chilies. I did not notice a difference in heat, but I did remove the seeds.

    I made an enchilada sauce from another blog. It reheated beautifully. I topped it with a little guacamole, sour cream, and cilantro. Mixing it up made it taste like cornbread dressing. I tagged you on Instagram, BTW.

    1. Karly Campbell

      So glad it turned out for you, Annette! Sounds like amazing swaps. Thanks for sharing on Insta! 🙂

  5. This looks great!!! If I double the recipe could I use a 9×13 pan? I really need to make more.

    1. Geeklektic

      I just doubled it and it rises pretty well- almost too well. We thought there was too much breading in it.

  6. This is one of the best low carb dishes I’ve served in quite some time I made no substitutions, but I did babe my cornbread until it was completely done. I just didn’t feel like mushy cornbread would mimic a tamale…but who knows lol.

  7. I’m never sure in these recipes when it calls for the sugar substitute is it actually 2 tbsp or the equivalent of 2 tbsp?

  8. I tried this tonight and used just 1 tablespoon of sweetener. I
    I found even that to be too sweet. However, overall I really liked the recipe and will make it again without the sweetener.

  9. Tried last night. Little sweeter than I expected but was good otherwise. I found an enchilada sauce with the name of La Victoria that has only 3 carbs.

  10. I was so excited to try this last night. Unfortunately, hubby and I were not a fan. It was a little to mushy for us. We ended up scraping the chicken and cheese off the top.

    1. Karly Campbell

      Sorry to hear that, Lynda. It may have needed to bake a bit longer or it may just not be the right recipe for you. It definitely is a bit wet. 🙂

  11. Maggie Martin

    Made this for dinner last night, it was great!
    Picky husband ate it and took a 2nd helping! From him that is great praise.

    Thanks for this one, will make it again, oh…HE says he wants the leftovers (not much) for
    lunch today. WOW

    1. Iris Contreras

      Yes girl, just did it myself. 1 c almond flour per each 1/4 c coconut flour….in this recipe case, i used 2 cups almond flour

  12. I must try this! But I’ll use my homemade chile (chee-leh) sauce. I only use Barker’s chile pods from Hatch, New Mexico. They come in mild, medium, hot, & extra hot. Each pod has 6 carbs g 3 grams of fiber.

    10 pods, stems removed
    5 garlic cloves
    3-4 c. broth or water
    Salt to taste

    Soak the pods to soften. Place in blender, add 3 cups of liquid, garlic, & salt. Blend on high & only add more liquid if needed. It should be like a thin gravy but not watery. If too coarse, strain the chile. There’s your sauce. ¡Eso sí!

  13. Mexican food is my favorite also! And Tamale Pie is close to the top of the list when it comes to Mexican food so this makes me happy! I almost wish I didn’t have dinner all ready to go tonight so i could try it out. Tomorrow tho. Really looks & sounds good, thanks!

  14. OMGsh! I can’t wait to try this! We should take stock in Tequila Cuervo La Rojeña because we literally put Cholula on EVERYTHING. LOL!

  15. Maggie Martin

    Hi Karly!
    Haven’t made this but it’s what for dinner tonite!

    Looks yummy, adding a few chopped/sliced black olives.

    Have a great day

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