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Last updated on March 9th, 2020 at 05:11 am
Soft, stretchy and full of flavor, this keto naan bread recipe is super simple to make and can be stuffed with cheese if desired. Baked in an oven and ready in less than 30 minutes, use these gluten free naan bread with your favourite Indian curries!
What is Keto Naan?
Since authentic Indian naan uses wheat flour and yogurt as its main ingredients, this low carb alternative to naan uses keto friendly ingredients to make it lower in carbs. My keto naan recipe is really similar to my low carb pizza crust recipe and is practically made with the same ingredients. I call it the magic keto dough because it can make various kinds of low carb baked goods easily! From garlic breadsticks to gluten free pigs in a blanket, you can practically make any baked good recipe!
This keto naan recipe uses a mixture of almond flour, coconut flour and psyllium husk powder to give them the chewiness they originally have.
You can use this keto naan recipe to dip into your favourite curries or to make sandwiches.
Roti vs. Naan
Naan is a flatbread made with white flour, yeast and yogurt. It’s usually cooked in a clay oven and is very stretchy and chewy. There are various flavoured naan bread recipes including cheese stuffed naan bread, sesame naan bread, garlic naan bread or even chocolate naan bread.
Roti on the other hand is an unleavened bread made with flour and lots of oil or butter. It’s very flaky, stretchy and buttery. I think that my low carb naan recipe is definitely a cross between a roti and a naan. My keto tortillas and my coconut flour tortillas are definitely very similar to roti as they’re also flaky and stretchy.
How Many Carbs in Keto Naan Bread?
This keto naan bread recipe makes 8 naan and each naan has about 4.98g net carbs. Since this keto naan recipe is made with psyllium husk powder, the total carb amount is high due to the psyllium’s high fiber content.
- 194 calories
- 13.8g fat
- 6.76g protein
- 4.98g net carbs.
How to Make Keto Naan
This is a recipe for low carb naan bread with melted garlic butter. The garlic butter is totally optional, but I find that the addition of garlic really makes it taste much better! It’s honestly the best garlic naan bread recipe you’ll ever make! I love regular garlic naan and this low carb alternative to naan is the perfect substitute.
For dairy free naan, you’ll simply need to make the garlic naan version and use olive oil instead of butter.
Mix the Ingredients
In a large bowl, you’re going to add all of the flours and spices. Mix everything well together. Add the eggs and then mix with a spatula. It’ll be very crumbly at this point and you’ll see yellow spots in the batter from the yolks.
Add the boiling water, 1/4 cup (60ml) at a time and mix well. You’ll notice that the dough starts to absorb the water the longer it sits. That’s due to the psyllium husk powder and the coconut flour.
You’ll then separate the dough into 8 equal portions. You can definitely separate the dough into more than 8, but the gluten free naan will be much smaller in size.
Roll out the Dough into Naan Shapes
A naan can really be any shape you wish it to be. Some restaurants will serve them in circle shapes, some in oval shapes and I’ve even seen some rectangular shapes. I personally chose to make oval shapes with my low carb naan dough.
Take one piece of naan dough and put it on top of a piece of parchment paper and then cover with another piece of parchment dough. Roll it out to your desired length and thickness.
If you don’t roll it out too much, the keto naan will be much thicker once it cooks in the oven, but if you roll it out very thin, then the naan will be thinner.
I rolled each dough to about 15x20cm/6×7.8in.
Once the naan is rolled out, transfer the naan to a baking pan covered with parchment paper, drizzle some melted butter (or olive oil for dairy free) and minced garlic on top.
All that’s left is baking them in the oven for about 15-20 minutes.
How to Make Keto Cheese Stuffed Naan
If you’d like to make cheese stuffed naan, the steps are pretty much identical, just with the addition of cheese.
For a cheese stuffed keto naan, you’ll actually take one ball of dough and separate it into two.
Roll it out as thin as possible, but not too thick or else it’ll stick to the parchment paper. Repeat with the second half of the dough.
Add about 1/4 cup of cheese over the dough and cover with the second piece of dough. Cover with the parchment paper and roll it out just a tiny bit more just so that the top dough sticks to the bottom dough.
Transfer the naan to a baking sheet and bake for 15-20 minutes. Serve hot with your favourite curries! Just be careful with the cheese naan bread as it’s piping hot!
How to Use this Naan as Low Carb Flatbread
If you’d like to use this low carb naan recipe as flatbread, you could make several dishes with it. You could make flatbread pizzas, flatbread sandwiches, flatbread wraps or use them as garlic sticks.
You could brush some garlic sauce or keto caesar dressing over the flatbreads to make some flavourful sandwiches too.
What to Serve with This Gluten Free Naan
These gluten free naan go hand in hand with Indian curries. You can also eat these low carb naan bread like a flatbread, but I find they taste even better dipped in some healthy curry recipes.
Here are some of my favourite curries to serve this keto naan recipe with:
How Do You Keep Naan Warm for a Party?
To keep these low carb naan warm, just simply wrap them in aluminum foil and keep them in a 95C/200F preheated oven.
Can You Toast Naan Bread?
Yes, of course. I suggest microwaving it first for a minute and then toasting it for 1-2 minutes. If you toast it longer than that, the gluten free naan will tend to burn and crisp up around the edges.
How Do You Warm Up Naan Bread?
Just warm it up in the microwave for a couple of minutes or fry it in a skillet for a few minutes until warm. You can also wrap the garlic naan in some aluminum foil and warm them up in the oven for 5-10 minutes at 180C/350F.
How to Freeze Keto Naan
Before freezing this keto naan recipe, make sure to cook them completely beforehand. Once cooked, simply add a piece of parchment paper between each naan and add the cooked naans in a ziploc bag. They’ll be good in the fridge for about 5-7 days and about 2 months in the freezer. If you use a food saver, they’ll be good in the freezer for a good year.
To reheat the gluten free naan, simple microwave it for a minute until warm.
Frequently Asked Questions
What kind of cheese is Best for the Cheese Stuffed Naan?
You can use any kind of shredded cheese you like, but I recommend using mozzarella so that you get that nice cheesy stretch!
Is Naan Gluten Free?
Traditional naan is NOT gluten free, but this homemade naan recipe is! Make sure you don’t buy real naan by mistake.
Help! My keto naan turned purple or grey!
Totally normal. Some brands of psyllium do this, but the naan bread will taste exactly the same. Texture and taste will be the same. Only the colour will be different.
What Brand of Psyllium do you Recommend?
I’ve personally never had any problems with NOW psyllium husk powder and it’s always the one I recommend!
Can I leave out the Psyllium Husk?
No. This recipe absolutely needs the psyllium husk for it to work. This recipe will NOT work without it so please don’t forget to add it in.
Psyllium Husk Powder or Whole Husks?
Please use the powder kind of psyllium husk and not the whole husks.
Are the spices necessary?
Nope! You can switch the spices for anything that you like. I wanted to make these gluten free naans with a small curry and garlic flavor, hence the spices. You could totally switch it up for anything else though!
Can I cook these low carb naans in a skillet instead?
Yes, definitely. If you don’t want to use your oven, just cook the naan dough 1-2 minutes on each side in a hot skillet. They’ll be less fluffy then if you baked them in the oven, but you’ll be able to get some black burn spots on the dough like the traditional dough.
Am I allowed to eat naan on the keto diet?
Traditional naan is way too high in carbs to eat on a keto diet or low carb diet, but you can definitely eat naan if you make it with keto friendly ingredients! Just follow this recipe to keep it low carb!
Final Tips & Possible Substitutions
Before making this recipe, make sure to read the final tips and possible substitutions to ensure your recipe comes out perfect!
- You cannot leave out the psyllium husk powder in this recipe. The low carb naan bread will not work without it.
- Make sure to use psyllium husk powder and not whole husks.
- Make sure to add the boiling water as the psyllium and coconut flour need it to expand and stretch.
- You can use any kind of spices you like.
- Instead of the butter, you can use olive oil or avocado oil.
Low Carb Keto Naan Bread Recipe - 2 Ways
Equipment Needed
Ingredients
- 2 tbsp butter (or olive oil, avocado oil)
- 4 cloves garlic (minced)
- 2 cups (200 g) mozzarella cheese (shredded)
Dry Ingredients
- 1/2 cup (70 g) coconut flour
- 1 cup (120 g) blanched almond flour
- 3 tbsp psyllium husk powder
- 1 tsp baking powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp curry powder
- 1/2 tsp salt
Wet Ingredients
- 3 medium eggs
- 1 cup (240 ml) boiling water
Instructions
- Preheat the oven to 180C/350F.
- In a large bowl, add all of the dry ingredients and mix well.Add the 3 eggs and mix with a rubber spatula. The dough won't really be sticking together here and there will be lots of yellow spots from the eggs.Pour 1/4 cup of boiling water at a time into the batter while mixing as best as you can with a rubber spatula.
- When you can't mix anymore with the spatula, start kneading with your hands until the dough forms a big ball.
- Separate the dough into 8 balls.
For normal Naan Bread
- Place one dough over a piece of parchment paper.Cover with a second piece of parchment paper and roll out with a rolling pin until you have your desired shape. Feel free to make it long or small, thin or thick. It's all up to you. I personally made mine about 15x20cm/6x8" long. The thinner you roll it out, the less thick and stretchy it'll be.You probably won't be able to make a perfect oval shape or whatever other shape you're trying to make so just fold the dough over onto itself until your shape is perfect.Cover with the parchment paper one more time and just lightly roll out the dough a bit more just so that the shape is rolled out perfectly. Transfer the naan dough to a baking tray.Repeat with the remaining dough.Brush the butter all over the 8 naan and sprinkle the minced garlic over.
- Transfer the baking tray and bake in the oven for 15-20 minutes. Take out of the oven and serve while it's hot!
For Cheese Stuffed Naan Bread
- Take one dough and separate into two. Separate the dough in half. Make a ball with your hands and place the dough over a piece of parchment paper.Cover with a second piece of parchment paper and roll out with a rolling pin until you have your desired shape. Feel free to make it long or small, thin or thick. It's all up to you. I personally made mine about 15x20cm/6x8" long. The thinner you roll it out, the less thick and stretchy it'll be.You probably won't be able to make a perfect oval shape or whatever other shape you're trying to make so just fold the dough over onto itself until your shape is perfect. Repeat with the other half of the dough and try to make the same shape as the first dough.Add 1/4 cup (25g) of cheese onto the rolled out dough. Cover with the second piece of dough.Cover with the parchment paper one more time and just lightly roll out the dough a bit more just so that both dough stick to one another.Transfer the naan dough to a baking tray and repeat with the remaining dough.Brush the butter all over the 8 naan and sprinkle the minced garlic over.
- Transfer the baking tray and bake in the oven for 15-20 minutes. Take out of the oven and serve while it's hot!
Notes
- You cannot leave out the psyllium husk powder in this recipe. The low carb naan bread will not work without it.
- Make sure to use psyllium husk powder and not whole husks.
- Make sure to add the boiling water as the psyllium and coconut flour need it to expand and stretch.
- You can use any kind of spices you like.
- Instead of the butter, you can use olive oil or avocado oil.
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Monica says
Hi, thanks for these recipes! How do you prevent the eggs from “cooking” when you add in the boiling hot water? That’s the problem I’ve encountered.
Mira says
Hi Monica, the eggs cook a little, but not that much. Just make sure to mix the dough with the eggs before adding the water.
Marietta Scorsune says
Hi!
I’m newly diagnosed with PCOS and happy stumbled upon your website. Is there a way to substitute the almond flour? My daughter is allergic to all tree nuts and therefore we don’t consume any products…
Thanks so much!
Mira says
Hi Marietta, I’m sure you can make it with coconut flour alone by upping the eggs and water, but I haven’t tried so can’t really tell you how much to put. Sorry!
Clare says
Great !
Sheryl says
Thank you so much for this website! Your recipes are amazing, but even more important, your story is wonderful! Please, write a book already! Even if you just take stuff from your website and put it in a book, at least I’ll have everything in one place! And your recommendation of 75 grams carbs or less is spot on! A doctor in Europe, Dr. Wolfgang Lutz was using a 72 gram low carb diet for decades before Atkins ever wrote his book, yet he never got due credit. Dr,
. Christian Allen wrote a book about him and his diet titled Life Without Bread, about a decade ago. It’s still in print which says a lot! It is the only low carb diet I really felt healthy on! Thank you for all you do. Keep writing!
Elsie says
Great recipe – can’t wait to try it – thank you!
I’m wondering if you have used this Naan dough or the Keto Almond Flour Tortilla dough in a steamer. I’d love to make Asian meat filled dumplings.
Mira says
I think you messaged me on facebook and you had a huge success making it in the steamer!
Rachel Robinowitz says
Mira, I just sent you my comment, but forgot to give you stars. A 5-star for sure! I’ve never had a *baked* naan come out this soft. A real treat.
Rachel
Mira says
Thanks Rachel!!!
Rachel Robinowitz says
I made these naan about an hour ago, exactly as printed. They are really wonderful, easy, flavorful but mild (not overpowering, so would be compatible with many various flavors), and fast because they are baked, which saves standing over the stove cooking one at a time. The only difference I could tell was that mine were a bit less stretchy-looking than yours, but they were still nice and soft. Mine ended up being about 1/4 inch thick when rolled out. I’m guessing that slight difference might be due to the difference between brands. (I’m in the Middle East). Thank you for this stellar recipe, Mira! As usual, you ‘bat a home run’ again!
Rachel
Pamela Bertrand says
Thank you for this yummy recipe. I’m going to make it right now!!!
Lisa says
This looks super good! Will have to try it!
Barb West says
Going to make this one for sure. It sounds so good, I am drooling all ready!
Thank you for including all nutrition information. I need to keep my sodium under 1200 a day.
My life is so much easier when I can get all the info from the start.
Your recipes are delicious!!!