Low Carb Tamale Pie This keto casserole recipe uses delicious beef roast to make the most incredible tamale pie filling. We then use coconut flour and cheese to make a "cornbread" topping.

a serving of low carb tamale pie on a blue plate
This low carb tamale pie is so comforting and delicious, everyone you serve it to will be asking for the recipe!

This low carb tamale pie is so full of flavor and gluten free! Saucy shredded beef, melty cheese, and a low carb "cornbread" crust.

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I hope everyone is having nice weather where you’re at!  It is starting to warm up here and I cannot wait to get some flowers planted in the Spring. I’m usually really horrible at keeping any plants alive, but this year I am challenging myself to not kill anything!  I’ll let you know how that goes, lol!  What do you love to plant in the Spring?  I’m looking for some ideas!

One thing I would love to grow is green bell pepper because I love them so much. I didn’t use any in this low Carb Tamale pie, but I think that would be a good addition.   I love Mexican food but I had never made Tamale pie!  I had always wanted to try it out but I had the added challenge of making it low carb…well challenge accepted!

This low Carb Tamale pie is so comforting and delicious, you would never know that it is low carb. Even my picky son and husband liked it!

For this low Carb Tamale pie, I used a chuck roast cooked in the Instant Pot as my meat base. I simply did this because that’s what I had on hand. You can definitely simplify this recipe by using ground beef instead!

Did you know that pico de gallo is the perfect garnish for tamale pie?  Well you do now!  Did you also know that pico de gallo is supposed to have jalapeño?  Well, mine doesn’t because I am a weenie!  Seriously though, make you some pico de gallo and dump it on top of this low carb tamale pie.  You will not be sorry.

This low carb tamale pie is so full of flavor and gluten free! Saucy shredded beef, melty cheese, and a low carb "cornbread" crust.

Low Carb Tamale Pie

5 from 3 votes
Course: dinner, Mexican
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 Servings
Calories: 453kcal


  • 2 lbs chuck roast
  • 1/2 cup water
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 can Enchilada Sauce See notes
  • 1 4 oz can diced green chilis
  • 3 cups shredded cheddar cheese , divided
  • 4 eggs , beaten
  • 1 cup chicken broth
  • 1 cup Coconut flour
  • 1 tsp baking soda


  • Cut the chuck roast into large chunks and season with chili powder, cumin, salt, and pepper
  • place beef and water in Instant Pot and set for 35 minutes, let pressure release naturally for 10 minutes, then quick release the rest
  • Remove beef from instant pot and shred with 2 forks
  • Alternatively, you can cook in the slow cooker for 8 hours on low or 4 hours on high.
  • preheat oven to 400 degrees
  • Combine shredded beef, enchilada sauce, and green chilis in a bowl
  • pour into a rectangle casserole dish
  • top with 2 cups of cheese
  • To make the "cornbread" top: combine beaten eggs and chicken broth in a bowl
  • In a separate bowl combine coconut flour and baking soda
  • add the coconut flour mixture to the egg mixture
  • add remaining cup of cheese to the batter. If it seems too thick, add more chicken broth. It should be easy to spread and not dry.
  • spread over the top of the beef and cheese in casserole dish
  • bake for 35-40 minutes until bubbly
  • Serve with pico de gallo and sour cream


I like to use Whole Foods 365 enchilada sauce in the 15 oz jar because its sugar free. 


Calories: 453kcal
Use code LOWCARBJ for 20% off at Lakanto (my favorite low carb sweetener)CLICK HERE TO LEARN MORE!


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    • MoodyMoody
    • July 4, 2019

    I tweaked the filling a lot: used ground beef, more spices, and added onions and bell peppers. I left out the cheese for the filling as well. The topping is perfect as it stands. I mean to try it as stand-alone cornbread substitute one day.

    • DianeZ
    • April 19, 2019

    I wasn’t sure what to expect since I’m not a huge fan of coconut flour but this was delicious! I couldn’t taste the coconut flour at all. My chuck roast was nearly 3 pounds so I did 1.5x the recipe and baked it in a 9×13 dish. Absolutely fabulous. This will become a regular dish at my house. Store bought pico de gallo was a great addition.

    • Charles
    • April 14, 2019

    This is going in the crockpot now!! Can’t wait. I dig the expression on everyone’s face at work when I come in with something new!! Thanks

      • jenniferbanz
      • April 15, 2019

      Crockpot is a good idea for cooking this recipe!

    • G Bennett
    • March 16, 2019

    This recipe was absolutely delicious. My family loved it ! Can’t wait to make it again.

      • jenniferbanz
      • March 18, 2019

      So glad you liked it! I need to make it again!

    • Marisa
    • January 7, 2019

    Do you think I could omit the cheese it turn out ok?

      • jenniferbanz
      • January 7, 2019

      It would be a little less topping but I think it would still work fine

        • Marisa
        • January 7, 2019

        Thank you!

  1. Reply

    This looks absolutely delicious and I cannot wait to give it a try!!

      • jenniferbanz
      • January 6, 2018

      Thank you Shelby!

    • Nicole Keng
    • September 7, 2017

    I used almond flour. 1 and 1/2 cups. Baked up nice and brown!

    • Kelly
    • August 14, 2017

    This was so good but I wonder- can you use almond flour instead of the coconut flour? Not sure I love the sweetness of the coconut flour

      • jenniferbanz
      • August 17, 2017

      You could kelly but I am not sure of the proportions. Coconut flour absorbs a lot of liquid.

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