Here’s a soft, fluffy, and absolutely satisfying Keto Naan Bread recipe — perfect for scooping up curry, wrapping with grilled veggies, or simply enjoying warm with garlic butter. This low-carb flatbread is made with simple ingredients and ready in minutes! 🫓🧄✨
🍞 Keto Naan Bread (Low Carb & Gluten-Free)
Servings: 4 naan
Prep Time: 10 min | Cook Time: 10–12 min
Net Carbs (per naan): ~3–4g
Ingredients:
- 1 cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp psyllium husk powder (optional for pliability)
- 2 tbsp plain Greek yogurt (or coconut yogurt for dairy-free)
- 1 large egg
- 1 tbsp melted butter or coconut oil
- 2–3 tbsp warm water, as needed
Optional Garlic Butter Topping:
- 1 tbsp butter or ghee, melted
- 1 clove garlic, minced
- 1 tbsp chopped parsley or cilantro
Instructions:
- Mix dry ingredients: In a bowl, whisk together almond flour, coconut flour, baking powder, salt, and psyllium husk (if using).
- Add wet ingredients: Stir in yogurt, egg, and melted butter. Add warm water a tablespoon at a time until a soft, slightly sticky dough forms.
- Divide & shape: Divide dough into 4 equal parts. Roll each into a ball, then flatten between parchment sheets into an oval/round naan shape (about ¼ inch thick).
- Cook: Heat a non-stick or cast iron skillet over medium heat. Cook naan for 2–3 minutes per side until golden brown and puffed in spots.
- Brush with garlic butter (optional): Mix melted butter, minced garlic, and parsley. Brush warm naan just before serving.
🌟 Serving Ideas:
- With keto curry, butter chicken, or dal makhani
- As a base for flatbread pizzas
- Alongside salads or soups
- Use leftovers for wraps or quesadillas!
💡 Tips:
- Store leftovers in the fridge for up to 4 days or freeze for later.
- Reheat in a skillet for best texture.
- For more fluff, add a pinch of baking soda + squeeze of lemon juice.
Would you like a cheesy naan version, or a dairy-free vegan adaptation of this recipe?
