Keto Naan Bread
This Keto Naan Bread is an easy and healthy low-carb, vegan naan bread made with wholesome keto flour, no cheese or dairy with a real bread flavor.
A simple keto vegan recipe that ticks all diets, 100% vegan, dairy-free, egg-free, paleo, and gluten-free.
You won’t believe that this low-carb naan bread with almond flour contains only 3.5 grams of net carbs per serving.
Is Naan Bread Keto-Friendly?
A traditional Naan Bread is made with high-carb wheat flour and often sugar-loaded yogurt so it’s far from keto-friendly.
If you just started a low-carb diet, you may miss this delicious Indian side bread. This recipe will fill that void because you can make a keto-version of the popular flatbread from India.
We will all agree that the best thing about eating Indian food is naan bread, right? I absolutely love garlic naan bread on its own or dipped into my low-carb tikka masala curry sauce.
How To Make Keto Naan Bread
This easy keto naan bread recipe with almond flour and 6 wholesome ingredients is a delicious comforting dinner.
And good news, there is no dairy in this recipe so if you are on a keto vegan diet is for you too!
All you need to make them is:
- Dry yeast – this is optional but it adds the amazing bread flavor to the naan bread plus an extra fluffy texture that I love.
- Lukewarm water – think bath temperature around 40C, that’s the best to activate fibers from the flour quickly and the yeast – without adding sugar.
- Coconut flour – I recommend you weigh the flour if you can, coconut flour contains 10 times more fiber than regular flour and it requires precision for perfect results. Learn how to pick your keto flour.
- Almond flour– I use blanched almond flour but the almond meal would work too in this recipe.
- Olive oil – I love the flavor of olive oil in bread, it makes it more real but any other vegetable oil will work well in this recipe.
- Whole psyllium husk – this is 100% fiber and it gives a chewy texture to the bread while gathering all the ingredients perfectly together without using any egg. Don’t use Metamucil fiber supplements in my recipes, this is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.
Keto Baking Tips
Low-carb baking to make keto bread recipes is very different from baking regular recipes and below are my tips for success every time:
- Weigh the ingredients – low-carb baking uses high-fiber flour, for full precision it’s better to measure the flours in grams. Cups work but are not as precise. A bit too much of one flour will get your dough dry and difficult to roll without breaking.
- Parchment paper – low-carb doughs are stickier and must be rolled between pieces of parchment paper. This prevents the dough from breaking or sticking to the rolling pin.
- Patience – low-carb flours contain lots of fiber, meaning they are highly water/liquid absorbent. But the fiber needs time to absorb the water, that’s why it is important to knead the dough for at least 2 minutes to help the fibers be in contact with the water and make their job. Same with resting time, this ensures full fiber activation.
You can store the cooked keto naan bread for up to 2 days in the pantry, on a plate covered with a clean kitchen towel to keep them soft and moist.
Keeping them in the refrigerator can save a few more days, but the bread might absorb some moisture so keep them in an airtight container.
Rewarm them in a non-stick pan for 1 minute on both sides before serving.
You can also freeze the cooked keto naan bread. Freeze them wrapped individually in plastic wrap.
Defrost them for at least 3 hours before, make sure you remove the plastic wrap when out of the freezer to avoid extra moisture getting into the naan bread when they defrost.
Rewarm the naans in a hot non-stick pan on both sides for about 1 minute or in a toaster if yours is large enough.
If you don’t like the taste of some of these gluten-free naan ingredients or have any allergies, you can do the following substitutions.
- Yeast: if you don’t like the taste of yeast, you could remove it, but the bread will be much denser and wouldn’t have the classic fluffy naan texture.
- Olive Oil: replace with any vegetable oil you like.
- Almond Flour: you can swap the almond flour for sesame flour or sunflower seed flour.
You can’t substitute the psyllium husk powder or use a psyllium-based supplement like Metamucil. The recipe wouldn’t work.
Coconut flour is also necessary, using just almond flour would leave the bread gummy.
Frequently Asked Questions
What Can I Eat With Keto Naan Bread?
I love to eat my low-carb naan bread with garlic butter and chopped fresh parsley on the top as a side to an Indian curry or low-carb soup or as a sandwich base to roll some keto vegetables.
You can also serve this with Keto Cauliflower Rice or Keto Coconut Rice, both are excellent with curry and naan.
If you are vegan you can make garlic butter using dairy-free margarine or olive oil.
Is Naan High In Carbs?
A traditional naan recipe comes with about 50 grams of net carbs per serving, which is enough to throw anyone’s macros off if they are following a keto diet.
This Keto Naan recipe comes with only 3.5 grams of net carbs, that’s about 14 times less!
Can I Cook This Keto Naan Bread In The Oven?
I don’t recommend using an oven for these naans. The texture would be much drier and denser.
Flatbreads are most of the time much better when cooked on the stove.
More Flatbread Recipes
If you like low-carb flatbreads, you’ll love these:
I hope you enjoy this new low-carb baking recipe. If so, share a pic with me on Instagram before you dig in! I love to see your creations.
Keto Naan Bread
Want My Kitchen Equipment?
- 1 cup Lukewarm Water
- 2 teaspoons Dry Yeast
- ½ cup Coconut Flour
- 2 tablespoons Whole Psyllium Husk see note for details
- ¼ cup Almond Flour
- ¼ teaspoon Salt
- 3 tablespoons Extra Virgin Olive Oil or vegetable oil of your choice
- Place lukewarm water in a measuring jug. Stir in dry yeast. Set aside 5 minutes to activate the yeast.
- In a large mixing bowl, combine all the dry ingredients: coconut flour, psyllium husk, almond flour, and salt.
- Pour in yeast mixture and olive oil. Use a spatula to combine at first, then knead the dough energetically with your hands for 2 minutes – not less! The texture is very wet at first, drying out as you go. Knead for at least 2 minutes to make sure that the husk and coconut flour fiber absorbs all the moisture.
- Form a ball of dough. Set aside for 10 minutes in the mixing bowl at room temperature.
- After 10 minutes, knead the dough again for 30 seconds. If too wet, add a little more husk and repeat the waiting process until the dough is soft and easy to shape into a ball. Split the dough into 4 pieces. Shape 4 balls. This recipe makes 4 large naan bread, you can also shape 6 small naan bread by dividing the dough into 6 balls if preferred.
- Prepare two pieces of parchment paper. Place one on the benchtop, place the dough ball in the middle of the parchment paper sheet, and cover the ball with the second piece of parchment paper. Press the ball slightly to stick the paper to the ball.
- Use a rolling pin to roll the dough into a naan shape. Keep the dough slightly thick to mimic real naan bread. Remove the top parchment paper layer. Reshape the sides of the naan bread with your fingers if needed for lovely smooth sides.
- Warm a non-stick crepe pan or pancake griddle under medium-high heat. When the pan is hot, flip over the rolled naan onto the pan, peel off parchment paper carefully and cook the naan bread for 1-2 minutes on high heat until black spots appear.
- Slide a large spatula under the bread to flip over and cook for 1 minute on that side or until brown/black spots form. These naan bread are large and heavy so a large spatula is a must to flip them over without breaking them. Shape smaller naan bread if you don't have a large spatula.
- Serve immediately, spread 1/2 teaspoon of olive oil or melted butter on top of each bread, crushed garlic, and chopped coriander if desired.
- Repeat the rolling and cooking process for the following naan bread until no more dough is left.
- You can store the cooked naan bread for 2 days in the pantry, on a plate. Cover the plate with a clean kitchen towel to keep them soft and moist. Rewarm in a non-stick pan for 1 minute on both sides before serving.
- You can freeze the cooked naan bread. Freeze them wrapped individually in plastic wrap. Defrost at least 3 hours before, make sure you remove the plastic wrap when out of the freezer to avoid extra moisture getting into the naan bread when they defrost. Rewarm in a hot non-stick pan on both sides for about 1 minute.
- If your dough is too sticky or too moist, add a bit more whole psyllium husk (1 teaspoon), knead, and see how it goes.
- If your dough is too dry, add more water (1 tablespoon), knead, and repeat if needed.
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Ingredients:Almond FlourCoconut FlourPsyllium Husk
Preparation:5 Ingredients Or LessUnder 30 Minutes
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I accidentally used psyllium powder because I didn’t read as well as I should have. They still came out great! Thank you!
The bread was easy to make. I cut the recipe in half since I’m the only one that would be eating it. It rolled out nicely, definitely looked like nana bread after cooking but was bland. Getting used to the almond/coconut flors taste will take some time. I think with the other one I’ll spread peanut butter on top to mask the taste.
Just made the naan bread and it was so easy and delicious!
Drizzled some olive oil and salt and it was so good! Thanks for sharing this recipe. Can’t wait to make it again.
Can the dough be adding a bread machine
I don’t know I didn’t try sorry
Excellent! Much better than another naan recipe I tried. I recommend burning slightly, as the recipe instructs, as it adds another layer of taste. Don’t be afraid of the kneading part; it came together quite quickly for me, meaning the the moisture soaked in quickly, so the kneading was a breeze. We’ve put cheese on the top for a light lunch or snack.
I don’t have psyllium husk is there anything I can substitute for it…..
Unfortunately, no it need the husk or the batter fall appart
Made this last night. Turned out ok. Think I rolled it out to thin because it wanted to tear just coming out of my skillet. Also it had a light purple-lish hue to it. Hmm… I used powdered psyllium husk instead of whole and I used a bit of maple sugar to bloom the yeast. Could either of these be the cause of the purple hue it had?
If you used a psyllium supplement powder, it’s only made from 50% pure husk, then it tend to make the dough too wet, fragile and some people report a change of color. I will try the recipe with a different husk brand to see how it improve. Enjoy!
Hi, I don’t have whole psyllium husk but I have psyllium husk powder. What quantity of that should I use?
Both works well, the powder sometimes turns found darker in color and drier. I am not sure what is the ratio to use the powder, I will probably decrease by 1-2 teaspoon
I found they were brittle and broke apart. Any advice ?
It looks like you added too much fiber or cook them too long. You can add more water in the dough or cook less.
Can these be baked as well and if so at what temperature?
I don’t think it will work in the oven sorry!
I am wondering if I can use just almond flour with the yeast for this recipe. I don’t have the husk or coconut flour.
No sorry it won’t hold together
Hi. Thank you for the recipe. I made these today and they turned out amazing. Just one question: they were soft and pillowy to eat, not exactly a naan texture. Is that expected? Just asking to know if I did everything right, is all. Thank you.
Yes, it’s a keto bread so it’s a bit different since the flour have no starch and I choose to don’t use eggs in the recipe.
Thank you for the response. This was amazing bread to eat with curry.
I’m allergic to almonds. Can I add more coconut flour & or psyllium husk?
You can replace almond flour by same amount of sesame flour or sunflower seed flour
This Naan is so delicious and easy to make!! Highly recommend!
Loved it! My husband too and he isn’t keto 😉
Turned out yummy! At first I did not think these would turn out, the dough was so watery and my test turned out like a pancake(I think you could adapt this recipe to make yummy pancakes)but after adding some more psyllium and coconut flour as directed they really turned out great! It really hit the spot. I didn’t realize until just now you can change the recipe to metric. I’ll use that next time.
I like it. Thank you!
I love this soft, light, but satisfying naan. I have made it many times and have experimented by shaping it into bread roll shapes and cooking it in the oven. Whilst it takes longer, the result is a soft and light “real bread” roll. Many of the keto bread recipes produce a hard bread, so this makes a refreshing change. Thanks for the original recipe!
Thanks Chrissie your bread roll recipe, it sounds great. What oven temperature and for how long for do you recommend? TIA x
Hi, at what Temperature and for how long do you bake them? Thx for sharing
You say to weigh the ingredients but give the recipe in volume measurements. Please post the recipe with the gram weights. Thanks!
Simply click the metric button before the ingredients to convert automatically the volume in weights
I made this recipe today as a side to butter chicken dish and i am in love!!! My husband is absolutely in love with it too. I got so full with one naan bread. Iam so glad i found a recipe that does not involve cheese or more fattening ingredients. We are not on keto however we are on a very low carb die and moderate fat intake so this is perfection!!!!! Thank you a million!