Season pork shoulder with salt, pepper, garlic powder, onion powder, cumin, and chili powder

Place pork in a slow cooker or pot and add chicken broth

Cook until pork is tender and easily shredded

Shred pork and mix with sugar-free enchilada sauce

In a microwave-safe bowl, melt mozzarella and cream cheese together until smooth

Stir in almond flour, baking powder, and salt

Add warm chicken broth gradually and mix until a soft dough forms

Drain soaked corn husks and pat dry

Spread a thin layer of keto masa dough onto each husk

Spoon pork filling down the center

Fold sides inward and roll tightly

Place tamales upright in a steamer basket

Steam until the dough firms and sets

Allow to cool slightly before unwrapping

Serve warm with extra enchilada sauce