Keto Tamale Pie (Chili With Cornbread)

keto tamale pie

An easy keto tamale pie that combines the flavor of a quick chili with a keto “cornbread” topping. Perfect for when you want a Tex-Mex dish that is keto-friendly.

Imagine a keto chili and cornbread recipe made easily in a skillet. It’s a recipe that unites a bold low carb chili with a cornbread topping for tasty keto tamale pie. Be sure to also checkout our Keto Cornbread Recipes.

It seems that I turn to the flavor profile of Tex-Mex pretty regularly. For some reason when I think of comfort food anything Tex-Mex is at the top of that list.

My keto tamale pie is full of rich Mexican spices and it’s a skillet meal. I mean what more do you want? I don’t know about you, but skillet meals tend to be a favorite in our home.

After all, a meal that can be cooked and served in one pan is very appealing. It’s perfect for busy weeknights and when clean up needs to be a breeze.

If you’re a fan of these flavors make sure you also visit our collection of Keto Tex Mex Recipes for more delicious easy options.

My keto tamale pie is full of rich Mexican spices and it’s a skillet meal. I mean what more do you want? I don’t know about you, but skillet meals tend to be a favorite in our home.

After all, a meal that can be cooked and served in one pan is very appealing. It’s perfect for busy weeknights when clean up needs to be a breeze.

keto tamale pie

Don’t Worry There’s No Cornmeal In This Keto Tamale Pie

Of course, there is no cornmeal used in the “cornbread” topping. Corn is a big no, no on a low carb keto diet. Why? because it’s very high in carbs that’s why. Not to mention that it’s also one of the most GMO laden foods around.

I used coconut flour for the “cornbread” topping to keep the carb macros even lower. I could have gone with almond flour and used fewer eggs,  however, the use of coconut flour also allows for individuals with nut allergies to be able to enjoy this keto tamale pie.

I’ve always been a fan of a nice piece of cornbread with chili. Unfortunately, traditional cornbread had to take a backseat once I made low carb keto a lifestyle decision.

Although I am forever grateful to the benefits this diet has afforded me, I still occasionally miss high carbs foods. Which is why my recipe for keto tamale pie needed to be birthed.

You should know that 99.9 % of my low carb keto recipes came about out of a need to satisfy a high carb craving.

Easy Keto Tamale Pie

Getting Creative In The Keto Kitchen

The good thing is that my deep desire to stay compliant with a ketosis lifestyle means that even when cravings strike I refuse to cave in. Instead, high carb cravings force me to keep coming up with healthy keto alternatives for us both to enjoy.

Let’s just say my struggle ends up being a blessing in disguise. I figure that if I’m having a craving for tamale pie, perhaps you are too. Or at least know someone who could use this recipe.

Wanting “cornbread” with my chili made this keto tamale pie a beautiful reality.  Which is why these days rather than run from a craving, I just embrace it as an opportunity to get creative in the kitchen.

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase. 


If you give my keto tamale pie recipe a try, do make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

Be sure to also check out our Amazon Store  for our recommendations. You might be surprised by how many great keto options are at your disposal.

Easy Keto Tamale Pie

Easy Keto "Tamale" Pie

Yield: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

A keto tamale pie recipes. It combines the flavors of Tex-Mex in one skillet meal. The recipe features a quick chili recipe and a "cornbread" topping. The cornbread top layer is made with coconut flour so no cornmeal is used in this recipe. This allows for this tamale pie to be low in carbs and keto-friendly.


Chili Filling

  • 1 ½ pound ground beef
  • ½ cup of finely chopped onion
  • 2 garlic cloves minced
  • 1 cup of tomato sauce
  • 1 tablespoon of ground chili powder
  • 1 tablespoon of ground cumin powder
  • ¼ teaspoon of black pepper
  • ¼ teaspoon of cayenne pepper
  • 1 ½ teaspoon of sea salt

Tamale "Cornbread" Topping

  • 4 eggs
  • 1 cup coconut milk (or 1/2 cup of heavy cream & 1/2 cup of water)
  • 4 ounces of cream cheese
  • ½ cup melted butter cooled
  • 1 cup coconut flour
  • 2 tablespoons of sugar substitute
  • 2 teaspoons of baking powder
  • 1/4 tsp of sea salt


Chili Filling:

  1. In a large skillet brown the ground beef along with the onions and garlic.
  2. Add the tomato sauce and combine.
  3. Next add the chili powder, cumin powder, black pepper, cayenne pepper and salt.
  4. Spread this mixture into the cast iron skillet.

Tamale "cornbread" topping

  1. Into a large mixing bowl add the eggs, coconut milk or (the heavy cream and water) softened cream cheese and cooled melted butter.
  2. whisk batter until fully combined.
  3. In another medium size bowl mix the coconut flour, salt, baking powder and sugar substitute together.
  4. Add the dry ingredients to the wet one. Whisk well to combine.
  5. Set aside.
  6. Pour the tamale "cornbread" mixture over the meat and spread evenly.
  7. Bake in a 400 degrees for 45 minutes or until you can insert a tooth pick into the "corn bread" portion of the pie and it comes out clean.
  8. Allow to cool slightly before serving.
  9. Top with sour cream, Sriracha sauce and sliced avocados if desired.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 345 Total Fat: 25.1g Saturated Fat: 15.8g Cholesterol: 163mg Sodium: 304mg Carbohydrates: 4.8g Net Carbohydrates: 3.1g Fiber: 1.7g Sugar: 2.6g Protein: 25.1g
Note: Botanically speaking coconut is a fruit. But in some case,s it is also a tree nut. If any individual is allergic to “tree nuts” there is a probability they are also allergic to coconut. Verify that you are cleared to have coconut flour before you consume.  

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  1. How many servings does this make?

  2. What about the cream cheese and the cheddar cheese for the topping? Do I just add those in with the milk butter and eggs?

  3. It looks like you’ve covered some of the best cuisines in one dish, Hilda – chili for the Mexican flavors, and cornbread for the Southern palate! What’s not to love?!

  4. Hilda Solares

    Hi Andrea, so sorry I missed this. Thanks for stopping by. Will update now.

  5. How would you modify this recipe for almond flour instead of coconut flour?

  6. I made this last night! YUM! It really does satiate that “carb craving”. I used the “cornbread” recipe from as I had almond flour lying around. It came out perfect!


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