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    Home » Recipes

    Keto Naan

    Oct 24, 2018 · 19 Comments

    Jump to Recipe Print Recipe

    This easy Keto Naan bread is the perfect side dish for any Indian inspired meal. It goes great with our Keto Butter Chicken or even use it as a sandwich wrap that's perfect for the Keto diet!

    keto naan being torn apart

    Growing up in the South there is just something comforting about having a roll or slice of cornbread to sop up the sauciness of a meal, but when we fell in love with Indian food, we also fell in love with naan. Enter our easy Keto Naan bread!

    This Keto Naan is the perfect vessel to get the last bit of that Keto Butter Chicken sauce or {insert your favorite Indian dish here} off your plate and into your mouth!

    Let's chat about Naan!

    What is Naan?

    Naan is an Indian flatbread.

    Ingredients in Keto Naan

    This recipe is dairy-free and almond flour free. It also uses no xanthan gum. It's 100% plant-based so it's perfect for low-carb plant-based eaters.

    • ½ cup coconut flour
    • 2 tablespoons whole psyllium husk powder
    • 2 tablespoons ghee, melted (you can also use olive oil or coconut oil)
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 cup boiling hot water

    How to make Keto Naan

    1. In a large bowl whisk together all of the ingredients until a ball of dough forms, knead once or twice then refrigerate 1 hour.
    2. Divide the dough into 8 smaller balls then roll out to your desired thickness using a rolling pin. You can also shape them with your hands.
    3. Heat a cast-iron skillet over medium heat, place one piece of naan into the skillet and cook 1-2 minutes per side until starting to puff up and turn golden. Remove from skillet and set aside, repeat with remaining dough.
    Keto Naan dough mixed up into a ball in a glass bowl
    keto naan dough rolled into balls
    rolling out the dough with a rolling pin
    frying the naan in a cast iron skillet

    How to store Keto Naan

    You can store these flatbreads at room temperature for 2-3 days or refrigerated for up to 5 days.

    Can your freeze low carb Naan?

    Yes! To free this Keto Naan place the cooked naan on a sheet pan and transfer to the freezer for 1 hour. Once frozen, transfer the naan to a freezer-safe container. Naan will keep frozen for up to 6 months.

    How to reheat Keto Naan

    To reheat you can either heat the naan in a cast-iron skillet or warm them in the oven.

    What to serve Keto Naan with

    • Butter Chicken with Cauliflower Rice
    • Curry in a Hurry
    • Biryani with Shrimp
    • Chicken Tikka Masala Soup
    • Tandoori Chicken Bowls
    • Chicken Tikka Masala Meatballs

    We also love spreading garlic butter over the naan or making roll-ups with a low-carb jam and peanut butter, yum!

    Nutritional Information

    As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card. You can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients as different brand’s ingredients may have different values.

    To get a specific serving size you’ll want to weigh the final dish then divide by the number of servings. We can’t provide this information as your cooking style will vary from ours as well as the brand ingredients you choose to use.

    What is your favorite meal to pair with naan? Let us know in the comments below!

    keto naan stacked on top of parchment paper
    keto naan being torn apart

    Keto Naan

    This Easy Keto Naan is perfect for scooping up delicious sauces and curries. It also makes a great tortilla style taco shell!
    4.58 from 7 votes
    Print Rate Pin Recipe
    Course: basic, Side Dish
    Cuisine: Chinese
    Keyword: indian naan, keto indian naan, low carb naan, naan bread
    Prep Time: 1 hour
    Cook Time: 10 minutes
    Total Time: 1 hour 10 minutes
    Servings: 8
    Calories: 74kcal

    Ingredients

    • ½ cup coconut flour
    • 2 tablespoons whole psyllium husk
    • 2 tablespoons ghee melted, coconut oil for dairy-free
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 cup boiling water

    Instructions

    • In a large bowl whisk together all of the ingredients until a ball of dough forms, knead once or twice then refrigerate 1 hour.
    • Divide the dough into 8 smaller balls then roll out to your desired thickness using a rolling pin. You can also shape them with your hands.
    • Heat a cast-iron skillet over medium heat, place one piece of naan into the skillet and cook 1-2 minutes per side until starting to puff up and turn golden. Remove from skillet and set aside, repeat with remaining dough.

    Nutrition

    Nutrition Facts
    Keto Naan
    Amount Per Serving
    Calories 74 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 3g19%
    Cholesterol 10mg3%
    Sodium 89mg4%
    Potassium 13mg0%
    Carbohydrates 7g2%
    Fiber 4g17%
    Sugar 1g1%
    Protein 1g2%
    Calcium 13mg1%
    Iron 1mg6%
    *

    Nutritional values are estimates only and do not include carbs from sugar alcohols.

    # Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
    « Keto Shakshuka (Single Serving!)
    Keto Sun Dried Tomato Shrimp Skillet »

    Reader Interactions

    Comments

    1. Carol Rhodes-Rice says

      October 24, 2018 at 6:43 pm

      Hello. I love your recipes. I just am having issues with peinting them. When I select with image I get a vlank page, the 7/8ths of a picture, then the picture continued on the next page with the recipe but no macros. When I print without image I get a single page, no photo with macros. Weird? So I print the photo separately. Just thought you should it's a little funky.

      Reply
      • Alex Lester says

        October 27, 2018 at 10:15 am

        Hi Carol, we're aware of the issue with printing and we're working on it with our developer. hang tight and we'll see if we can get that fixed. A quick and easy workaround is to take a screenshot of the recipe and print that. Hope that helps!

        Reply
    2. jodie says

      January 07, 2019 at 9:57 am

      Can I use butter instead of ghee?

      Reply
      • Alex Lester says

        January 09, 2019 at 7:24 pm

        Yes!

        Reply
    3. Connie says

      January 29, 2019 at 4:01 am

      Better if you roll them thin and cook until crisp. I brushed tops with olive oil and added sea salt. Pretty good!

      Reply
    4. Neha says

      January 30, 2019 at 4:21 am

      Thanks Alex, I am planning to go Keto and all your recipes are just amazing. You took the pain out of the process

      Reply
    5. Anita says

      July 24, 2019 at 7:39 pm

      I tried this recipe last night. I was very disappointed. It didn't look like what's pictured. I use a cast iron pan exclusively in my cooking so I knew not to have the heat high, but they burned almost immediately. Plus unless the balls are extremely small, I could only get 4 about 3" in diameter out of the recipe. I don't know what I did wrong, but it was a disappointment. No naan with my curried chicken.

      Reply
    6. M says

      January 15, 2020 at 8:11 pm

      Can you use almond flour instead of the psyllium husk?

      Reply
      • castironketoadmin says

        January 16, 2020 at 4:59 pm

        We haven't tried it, do let us know how it turns out if you do!

        Reply
    7. Tina says

      May 03, 2020 at 4:08 pm

      I only have ground psyllium husk. Can I use it in place of whole psyllium husk? If so, how much should I use?

      Reply
      • Cast Iron Keto says

        May 08, 2020 at 2:27 pm

        I bet you have the right kind, whole psyllium husk is also ground, if you want to shoot a photo of the packaging to us at [email protected] we can take a look!

        Reply
        • Nadia says

          May 13, 2020 at 6:49 pm

          Aww. I needed the answer to this question too. I definitely have the powder. Would I be able to use it, and if so how much will I need?

          Reply
          • Cast Iron Keto says

            May 13, 2020 at 7:40 pm

            It would be the same amount if it is ground

            Reply
    8. Angela says

      July 19, 2020 at 4:31 am

      4 stars
      I made this tonight after going through several rounds of doubt. First, I wasn't sure I could find ground psyllium husks - but I did (Natural Grocers had them in Bulk Foods). I also wasn't convinced that the recipe would make enough dough, but once I added the boiling water, it was amazing how much the psyllium swelled up! Then, I wasn't sure I'd be successful with the technique - my rolling pin & I are not friends. But I was - because the balls needs very little rolling. Finally, I had doubts about the taste. While I don't think anyone would mistake these pieces of naan for normal, gluten-laden naan, they did taste reasonably close AND they functioned - they held together & lifted delicious palak paneer to my mouth.

      Great recipe!

      Reply
    9. Daven says

      August 11, 2020 at 11:13 pm

      Hello, I can't seem to find psyllium husk anywhere near me. Could I use wheat dextrin powder (Benefiber) instead? Or any other suggestion, I don't do much baking so I'm not sure what function the psyllium performs in the recipe. Thank you!

      Reply
      • Cast Iron Keto says

        August 18, 2020 at 11:50 am

        Hi Daven, we have never used wheat dextrin as we are gluten-free. You can order psyllium husks online or find it at your local health food store and/or Whole Foods. Even regular grocers sometimes have it, it's usually with the protein powder or supplements. Hope this helps!

        Reply
    10. Sonal says

      August 29, 2021 at 7:22 pm

      Hi

      Is this recipe vegan if I substitute the ghee with olive or coconut oil?

      Reply
      • Cast Iron Keto says

        August 31, 2021 at 6:02 pm

        Yes!

        Reply
    11. Colleen says

      August 23, 2022 at 5:08 pm

      3 stars
      The flavor was good and these "flatbreads" did a nice job of rounding out an Indian dish. This was my first time using psyllium husk, the texture was a bit gummy and the cooking technique took a few tries to get right (I ended up switching to a nonstick skillet vs cast iron because the first 2 tries really stuck to the pan -- that could have just been my pan temp was off). I'm glad to have a gluten free option for pairing with saucy curries, paneer, etc.

      Reply

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