Keto Naan Bread
By Carine Claudepierre
Published on 04/03/2019 - Last updated on 05/31/2023
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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.
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!
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 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.
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.
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.
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Keto Naan Bread
Ingredients
Yeast mixture
- 1 cup Lukewarm Water
- 2 teaspoons Dry Yeast
Dry ingredients
- 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
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.
Notes
- 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.
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
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!
Disclaimer
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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What if I forget to add olive oil
It will be less soft and a bit dryer. Enjoy, XOXO Carine
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. ????
Thank you so much for this recipe. I made it last night to with our curry and it was a hit! Even my picky younger sister said it smelled and tasted really good???? we will definitely be making these again
Thank you very much for trying my recipes ! I love when all the family love it. Enjoy, XOXO Carine
Hello, I just posted a review for this naan bread, but wanted to write back to say that I love that you include videos on your site. Thank you for that, the videos sometimes make all the difference for people who need to see something being made. Thanks again, you have a great selection of recipes, truly creative, very tasty! 🙂
Thank you so much ! It take a while to make recipe videos and I am so GLAD it helps you. Enjoy the recipes on the blog, XOXO Carine
Hello, I just made these and they are VERY good! I would like to tweak them a bit for my own liking, however, not necessary because they’re actually very good. I personally find that the coconut flour has an oddly sweet taste, i lean more toward desserts when using coconut flour, never for breads and savoury dishes. in replacement of coconut, do you think tapioca starch or finely milled white rice flour might be good? Also, I wonder if I can reduce the psyllium husk to 1 tbsp rather than 2, just to reduce the wet/gummy texture. after I completed these, I microwaved each one for about 1 minute, and they cooked completely on the inside and puffed up nicely, just like risen bread.
I didn’t try something else than coconut flour in this recipe but I guess tapioca flour will work too. However the texture ill be very different because coconut flour does not contains starch compared to the flour you suggested. So the result will be crispier and less soft. Also, the recipe won’t be keto anymore but still paleo and gluten free. If you reduce husk the nbatter will be very wet and won’t roll so I don’t recommend that.
The best bread like recipe. I love it!!!!
Thank you !
Amazing recipe, thanks sooooo much
Thanks for your lovely message, I am happy you love the naan bread too. Enjoy the recipes around here, XOXO Carine
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!
Sounds delicious! Thanks for sharing you lovely feedback, Take care, XOXO Carine.
This was oh-so-good. Being a vegan wanting to follow keto, your recipes have made my life easier. Much love.
Thank you do much !
Hi,
I was wondering what brand of psyllium husk do you use? Ours comes out very purple when cooked. Thank you
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. Readers reported success with Now Food. Maybe try that! Enjoy the recipe, XOXO Carine
Can these be baked in the oven? If so, what temperature?
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
Can I bake these in the oven?
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
Thank you for all these wonderful recipes. Have downloaded quite a few and about to try them all. Will let you know the verdict.
I can’t wait to read your feebacks on my recipes! Enjoy, XOXO Carine
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.
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
What a great recipe thank you
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. ❤️
Thanks SO much! I can’t wait to see what you are trying mext 🙂 Enjoy! XOXO Carine.
when i put this nan on pan it break, any suggestion
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.
How many net carbs for one of it’s divided into six naan?
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.
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)
Thanks for the lovely comment Catherine. A bientot! Carine.