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Keto Naan Bread

4.94 from 674 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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.

Table of contents

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 Naan Bread ingredients

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.
How to make keto naan bread?

Storage Instructions

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.

Allergy Swaps

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.

keto vegan flatbread

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.


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.

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Keto Naan Bread

3.5gNet Carbs
This Keto Naan Bread is a simple keto vegan recipe that ticks all diets: Vegan, Dairy-free, Egg-free, Paleo, and Gluten-free.
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Yield: 4 Naan breads
Serving Size: 1 naan bread
4.94 from 674 votes


Yeast mixture

  • 1 cup Lukewarm Water
  • 2 teaspoons Dry Yeast

Dry ingredients

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • 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. 


Psyllium husk: 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.
Non-stick pan: you don’t need to grease the pan if you are using a non-stick crepe pan as I am using in this recipe. If your pan tends to stick, make sure you rub the surface with some oil and a piece of absorbent paper. Too much oil will fry the naan bread. That is not what you want.
Some additional tips:
  • 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. 
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 naan bread
Yield: 4 Naan breads
Serving: 1naan breadCalories: 182kcal (9%)Carbohydrates: 9.8g (3%)Fiber: 6.3g (26%)Net Carbs: 3.5gProtein: 4.1g (8%)Fat: 15.1g (23%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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Recipe Rating

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    151 Thoughts On Keto Naan Bread
    1 2 3 4
  1. 5 stars
    What a great recipe, tried with a mix of psyllium husk powder and a bit of psyllium husk. So easy to make and tasty results. Recommended to another family member to try. Been searching for a keto replacement for roti, naan, etc for a while and this is a a keeper🙂

  2. 5 stars
    Amazing! These were so easy to make and very tasty! I loved that the recipe didn’t need eggs or cheese and the texture was so soft! I will definitely make these again! Thank you so much for the wonderful recipe!

  3. Hi, Firstly, I LOVE your recipes. I am pretty new to keto and it’s reassuring to have yummy recipes that keep me from feeling deprived. I don’t have any gluten issues, so would it be possible to sub in vital gluten for the psyllium husks? I would also add a tsp of sugar or honey for the yeast to grow and let the dough rise a bit before baking it. What do you think, as an experienced keto baker? Thanks very much!!!

    • I never use vital gluten in my recipe so I can’t recommend I am sorry. You can add yeast for flavor, it won’t raise the bread since the recipe is gluten free. Enjoy, XOXO Carine

    • You must use whole husk to avoid the dough to be too wet or difficult to roll. Also some ground husk brand turns food blue/purple in color, not very appellant. Enjoy, XOXO Carine

    • Unfortunately you can’t, this recipe has no eggs as well so the balance of each flour has a higher importance than in any other keto baking recipes. Plus coconut flour has 4 times more flour than other flour so it’s a highly absorbent flour hard to swap by any others. Enjoy the recipes on the blog, XOXO Carine

    • Usually yes but since the recipe is gluten free the yeast that don’t raise the bread. I am using yeast only to add flavor in this recipe so you don’t need sugar. Enjoy the recipes on the blog, XOXO Carine

  4. Hi! I would love to make naan bread. But since I have a nut allergy (including almonds), what would you do to replace the almond flour? I hope you can give me some idea(s).

    • Usually you can swap almond flour by same amount of pumpkin flour or sesame flour or sunflower seed flour in keto baking recipe. Enjoy the recipes on the blog, XOXO Carine

  5. 5 stars
    I was looking forward to trying these for some time hut I was rather disappointed, the only thing I tasted was the yeast (used 8g). I tried baking them longer, even put a lid on the pan but it didn’t help. What could I have done wrong?

    • The yeast is optional so if you don’t appreciate the yeast flavor simply don’t add this in the batter. The recipe will work the same way. Enjoy, XOXO Carine

  6. 5 stars
    Hi I’ve made this naan bread a few times now and it is delicious going to give it a go next baking it in oven to see how it turns out. I’ve tried a few recipes and every one is fantastic esp the muffin one yummy. It’s helpin my type 2 diabetes to lower while allowing me to eat delicious food I’m cooking and making myself so thank you so so much x

    • I am sure it will bake well too ! Enjoy the low carb recipes around here. Take care, XOXO Carine

  7. Can I use only almond flour instead? Can I replace the amount of coconut flour in the recipe and replace it with the same amount of almond flour? Would that work?

    • Unfortunately I didn’ try the recipe wth something else. I don’t think it will work well with chia seed or flax eggs it won’t be as chewy. Sorry I can’t help more. XOXO Carine

  8. 5 stars
    You are brilliant! This is the best keto bread I have tasted by far (been keto-ing for 4 months and I DESPERATELY MISS BREAD!). The yeast makes it so authentic. I added 2 teaspoons of honey to my water and yeast to get it going and add some sweetness (I’m a baker and old habits die hard). I also added chopped kalamata olives and garlic. To roll out on parchment, I put some salt down to flavor and help it release. I used my trusty cast iron skillet and cooked the breads in ghee and added garlic powder before flipping to the second side. Absolutely amazing! I’m looking in to your other recipes!! Taste like really delicate and buttery garlic bread.

  9. 5 stars
    Hi! I followed this recipe as is. Usually i like to tweak things but this is absolutely perfect. Thank you so much for sharing so many amazing recipes. You really help us all stick to our food journeys whatever they may be. ????

1 2 3 4


The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.

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