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!
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 I fell in love with Indian food, I 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.
- 1/2 cup coconut flour
- 2 tablespoons whole psyllium husk powder
- 2 tablespoons ghee, melted (you can also use olive oil or coconut oil)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup boiling hot water
How to make Keto Naan
- 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.
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
- Chicken 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 me know in the comments below!
Keto Naan
Ingredients
- 1/2 cup coconut flour
- 2 tablespoons whole psyllium husk
- 2 tablespoons ghee melted
- 1/4 teaspoon baking powder
- 1/4 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.
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.
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!
Can I use butter instead of ghee?
Yes!
Better if you roll them thin and cook until crisp. I brushed tops with olive oil and added sea salt. Pretty good!
Thanks Alex, I am planning to go Keto and all your recipes are just amazing. You took the pain out of the process
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.
Can you use almond flour instead of the psyllium husk?
We haven’t tried it, do let us know how it turns out if you do!
I only have ground psyllium husk. Can I use it in place of whole psyllium husk? If so, how much should I use?
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!
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?
It would be the same amount if it is ground
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!
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!
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!
Hi
Is this recipe vegan if I substitute the ghee with olive or coconut oil?
Yes!