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Keto Naan Bread

dairy-free egg-free gluten-free grain-free keto low-carb paleo vegan vegetarian
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4.92 from 468 votes
By Carine Claudepierre - - 146 Comments
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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.

KETO NAAN BREAD

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.

LOW CARB NAAN BREAD

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!

Ingredients

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.

KETO ROTI BREAD

More Keto 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

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 mins
Cook: 5 mins
Total: 25 mins
Yield: 4 Naan breads
Serving Size: 1 naan bread

Nutrition

Net Carbs 3.5g
Fat 15.1g
Protein 4.1g
Calories 182kcal
4.92 from 468 votes
Review Print

Ingredients

Yeast mixture

  • 1 cup Lukewarm Water
  • 2 teaspoons Dry Yeast

Dry ingredients

Keto quick start guide
New to Keto? Join my Keto Quick Start Guide now to get all the best keto tips for beginners, straight to your inbox!

Instructions

  • 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.

Storage

  • 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.

Freezing

  • 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. 
My Recipe Notes

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Nutrition Facts
Keto Naan Bread
Amount Per Serving (1 naan bread)
Calories 182 Calories from Fat 136
% Daily Value*
Fat 15.1g23%
Carbohydrates 9.8g3%
Fiber 6.3g26%
Protein 4.1g8%
Net Carbs 3.5g
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

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

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

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

Browse all my recipes here.

I hope that you too find the recipes you love on Sweetashoney!

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    146 Thoughts On Keto Naan Bread
    1 2 3 4
    • Thanks for your lovely message, I am happy you love the naan bread too. Enjoy the recipes around here, XOXO Carine

  1. 5 stars
    oh! how delicious this tasted! I used rapid yeast (since I didn’t have the other on hand) so I didn’t need to soak it in water first, I just mixed it in with my dry ingredients. I weighed out the flours like suggested and I feel like it really made a difference. For those of you wondering, after adding the olive oil to the dough, I also added the 1 cup of water I would’ve used with the yeast, you still need that liquid. I kneaded for 2 minutes, waited 10 and then rolled it out and actually stuck minced garlic pieces into the dough (I love garlic). After a quick cook, I slathered it with butter and more garlic and some garlic powder (did I mention I love garlic? ha). The taste and texture of the naan is so close to real bread, the closest I’ve actually come across in all my Keto “bread” baking attempts.. will definitely use it for other recipes as well. Thank you!

  2. 5 stars
    This was oh-so-good. Being a vegan wanting to follow keto, your recipes have made my life easier. Much love.

    • I live in New Zealand so the brand are loca. I tried all brands sold in New Zealand, Ceres Organic, Macro and even the cheapest supermarket brand Pams, all come out great. Some brands seems to turn purple in US but it doesnt impact food quality just the color. Followers reported success with Now Food. Maybe try that! Enjoy the recipe, XOXO Carine

    • As I replyied yesterday, I didn’t try the oven option I guess it could work but you will have to bake the naan on a piece of parchment paper or they will stick to the sheet. Maybe 200C but no idea how long sorry. Enjoy the recipe, XOXO Carine.

      • I added two eggs and baked the naan … which took longer than I expected, almost 20 minutes to get a little brown, but it was very good, tasted more like bread and my husband likes it, so what can I say!! I do like the color on yours, so I’m going to try the frying pan! Thanks for the recipe!

        • I am SO happy you come back to me with your feedback! So great to know we can bake this recipe and make it with eggs too. Thanks again for trying my recipes and taking some time to share your experience with us! Enjoy the blog recipes, XOXO Carine.

          • Happy to help!

            On another note, there are so many adds, I can’t see most of the page! Very annoying!

          • The blog is available for free, like others bloggers, ads are what cover the cost of everything you see here like blog hosting, food, cost, hours of works. The ads should never hide the text tho. If it does, send me an email with details to fix that. We need to know the device you use to see the blog and where the ads are popping up and hide the text. Any screen shoot will help us fix any issue too. Take care and enjoy the recipes, XOXO Carine

    • I didn’t try baking them but I guess it will work too. I will probably bake them onto a tray covered with parchment paper to avoid them to stick to the tray. Let me know how it goes! XOXO Carine

  3. Thank you for all these wonderful recipes. Have downloaded quite a few and about to try them all. Will let you know the verdict.

  4. This recipe turned out great. I’m new to low carb cooking and I’ve tried a couple recipes with Psyllium Husk and I find the texture seems like chewing on very fine sand….is this normal? Could it just be the brand? It’s my first time using it in any cooking.

    • It should give a too strong sandy texture, maybe try a thinner ground next time. Thanks so much for making my recipes. Enjoy the blog, XOXO Carine.

  5. Hi,
    I’m in the UK and i’m trying to get the dry yeast, does it need to be dry yeast or will the quick yeast be ok to use?
    thanks

    • Hi! any yeast should work well and as I mentionned in the recipe it will work without yeast too. I simply love the flavor it adds to the recipe, close to a real naan bread. Enjoy, XOXO Carine

  6. 5 stars
    OMG! This Naan Bread is so good, so tasty.
    Much better than the traditional one!
    We love it!
    Thank you so much for the recipe. ❤️

    • The dough is very fragile, more than wheat based recipe indeed. I always recommend to roll thicker and smaller naan to start and to always roll the naan between 2 pieces of parchment paper. Peel off the top piece of paper, then flip over the naan on the pan and now peel off the last piece of parchment paper. With this technique the naan won’t break! Enjoy the recipe, XOXO Carine.

    • The recipe is based on 4 naans. The whole dough makes 14 g net carbs so all you have to do is divide this number by 6 which comes to 2.3 g net carbs if you divide the dough by 6 instead of 4. Enjoy! XOXO Carine.

  7. 5 stars
    Dear / Chere Carine,
    I too was diagnosed with diabetis type 2 and since then, I have been struggling to find an alternative to eating … I tried many other sites but your site Carineis so inspiring! I love these keto naan and I am trying new recipes… Thank you for sharing your knowledge and competence with all of us. Catherine xoxo (gros bisous)

  8. 5 stars
    Hi. What a great site. Awesome recipes. I’m going to try all your recipes. Thank you so much for sharing. Hugs to you and your family from Canada.

    • Hello from New Zealand ! I am so excited to have you here and I can’t wait to read your feedbacks on my recipes. Talk to you soon, XOXO Carine.

    • I am not providing micro nutrient nutrition panel. They rely on the brand you use, especially hen it comes to salt. If those parameters are important for you, I recommend you upload a free macronutrient application on your phone to enter the exact brand of the product you are using when you make my recipes. This will give you the exact breakdown of micro/micronutrient based on what you really use in your kitchen, much more precise! Enjoy, XOXO Carine

    • Not yet but it sounds like a great idea. I will pre bake the crust first until golden brown, probably at 180 for 15 minutes, then add toppings, return to the oven until cheese is melted. Enjoy. XOXO Carine.

  9. 5 stars
    Can’t wait to make this recipe! Quick question, could I use nutritional yeast flakes instead of the dry yeast? I already have the former on hand, and hate to buy something new just for one recipe. Thanks!

    • Of course! The yeast is only to add flavor here so nutritional yeast will be great too. Simply keep the same amount of liquid in total. Enjoy ! XOXO Carine.

  10. I live in a rural area of Mexico where I cannot get some of these things…. can I use no flavor Metamucil as the psyllium husk powder? From what I read, it is the same. And I am allergic to almonds so can I use the coconut flour in place of that?

    • Metamucil won’t work in this recipe, many readers tried and failed using this. I am sorry you really need psyllium husk. Also you can’t replace almond flour by the same amount of coconut flour but you can use sunflower seed flower instead. Maybe try a different recipe that has only coconut flour or flaxseed. Enjoy the blog, XOXO Carine.

  11. I loved the flavor of the bread but mine was really chewy and was hard to get done on the inside. Is there something I should have done differently. Had the pan really hot so was concerned about burning. Thanks!

    • It looks like your husk doesn’t absorb the moisture well, it might be because it is too thick, I recommend you try a different one like this here or add a pinch more of husk. Also, roll them thinner if they stay too moist that can help. Enjoy the keto recipes on the blog, XOXO Carine.

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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. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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