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My Keto Naan Is Easy, Flavorful, and Perfect for Indian Food Night
I’ve been loving Indian food lately, so I made a flatbread recipe that fits my low carb lifestyle and pairs perfectly with my butter chicken and tandoori chicken. This keto naan uses almond flour and Greek yogurt to keep it light and flavorful. If you’ve worked with fathead dough before, it’ll feel easy and familiar. If not, it’s a great place to start before trying my fathead pizza crust recipe! Here’s why you’ll love it:
- So easy to make – With under 10 ingredients and about 25 minutes total, you’ll have fresh naan ready fast.
- Just plain better for you – It has just 6 grams of net carbs per piece, while traditional naan bread has over 40. Plus it’s made with almond flour, making it a gluten free naan you’ll love even if you’re not low carb.
- No-fail method – As I mentioned, this recipe uses the same foolproof technique I rely on for my fathead pizza crust, but also keto bagels, pretzels, and more. You’ll get soft, golden naan every time.
Can’t wait for you to try this homemade naan. Grab your ingredients and make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my keto naan recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Mozzarella Cheese – I use mozzarella because it melts beautifully and helps bind the dough while giving the naan a nice chewy, cheesy texture. If you want a different flavor, try mixing in some provolone or mild cheddar.
- Full-fat Greek yogurt – Adds moisture and a tangy flavor that keeps the naan soft. If you don’t have it, sour cream works too.
- Eggs – I recommend using room temperature eggs here because they blend more easily with the other ingredients and help the dough come together smoothly.
- Wholesome Yum Blanched Almond Flour – This is my go-to low carb flour because it’s finely ground and doesn’t add any gritty texture. It keeps the keto naan light while keeping it gluten free.
- Baking Powder – I use this to give the naan a little rise and makes it puff up slightly in the oven, so it doesn’t end up too flat or dense. Make sure it’s fresh for the best results!
- Unsalted Butter – I brush the naan with melted unsalted butter for richness and to help those garlic and parsley flavors really shine. If you want, you can swap in ghee or olive oil.
- Garlic Powder – This is classic for traditional naan. If you want to mix it up, try smoked paprika, ground cumin, or even a pinch of chili powder for a little smoky, earthy, or spicy twist.
- Fresh Parsley – I love sprinkling it on last for a pop of color and flavor. Cilantro would be a nice swap if you want something a little different.
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How To Make Keto Naan
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt and mix. Toss the shredded mozzarella and Greek yogurt into a bowl and heat until melted and smooth. Then, in another bowl, whisk together the almond flour, baking powder, and eggs to get your flour mixture ready.
- Make the dough. While the cheese mix is still warm, add the flour mix and knead it with your hands until you get a uniform dough. If it’s sticky, I pop it in the fridge briefly to firm up.
- Shape it. Cut the dough into sections, roll each piece into a ball, then flatten it out into a flatbread shape with your hands.
- Bake and finish. Bake the keto naan on a baking sheet until it starts to get golden spots, then brush it with butter mixed with garlic powder and parsley. Pop it back in the oven until it’s nicely browned.
My Recipe Tips
- A food processor isn’t required but makes mixing easier and the dough smoother. I usually mix by hand, but this food processor helps blend everything evenly.
- When kneading by hand, squeezing the dough between your fingers helps get it uniform and smooth. It takes a little practice but makes a big difference.
- If the cheese cools and hardens before it mixes fully, I give the dough a quick zap in the microwave to soften it again. That makes it easier to work with and keeps it from clumping.
- Sticky dough can be tricky, especially if the kitchen is warm. When that happens, I chill it in the fridge for a bit to make it easier to handle.
- To stop the dough from sticking to my hands while shaping, I lightly oil my palms. This simple trick makes shaping keto naan way easier.
- Keto naan is meant to be rustic, so don’t stress about perfect shapes. I find shaping by hand easier, but if you roll it out, use parchment paper on both sides to keep it from sticking.
- Make sure your baking sheet is big! I use this extra large one so the naan has plenty of room to bake without sticking together. It also makes flipping and taking them off the sheet way easier.
- Want something lighter and softer? My keto flatbread recipe is more like pita and a great alternative.
Keto Naan
By
My keto naan is soft, cheesy, and easy to make with just a few simple ingredients. Perfect for pairing with your favorite Indian meals!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 375 degrees F (191 degrees C). Line an extra large baking sheet with parchment paper.
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Combine the shredded mozzarella and Greek yogurt in a large bowl. Microwave for 2 to 3 minutes, stirring every 30 seconds, until melted and stirrable to be smooth. Stir again at the end until well incorporated. (You can also use a double boiler on the stove if you'd like.)
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Meanwhile, in a medium bowl, stir together the almond flour, baking powder, and eggs.
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Working quickly while the cheese is still hot, add the flour mixture to the cheese mixture. Knead with your hands, squeezing through your fingers, until a uniform dough forms.
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Form the dough into a ball. If it's sticky, chill in the refrigerator for about 15 minutes, just until slightly cool to the touch but not stiff or frigid cold. (This is optional, only if it's too sticky to work with.)
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Cut the dough ball into 6 sections, like a pie. Take one piece, roll into a ball, then shape with your hands into a flatbread shape, about 1/4 inch (6 mm) thick.
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Bake the naan in the oven for about 8 to 11 minutes, until a few golden brown spots form, but slightly before it looks fully done. If any bubbles form, pop them with a fork to flatten.
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Meanwhile, in a small bowl, whisk together the butter, garlic powder and fresh parsley. Brush over the naan.
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Return the naan to the oven for about 2 more minutes, until more golden brown.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 piece
- Tips: Check out my recipe tips above to help you mix, shape, and bake your keto naan perfectly every time. Or find more fathead dough tips in my keto pizza crust post.
- Serving ideas: See my serving ideas below for for tasty ways to enjoy keto naan with your favorite meals.
- Store: Keep it in an airtight container in the fridge for a few days so it stays fresh and soft.
- Meal prep: Make a batch ahead and keep extras in the fridge or freezer for easy meals later. You’ll thank yourself on busy days.
- Reheat: Warm it up in the oven or microwave until soft and cozy, just like fresh-baked.
- Freeze: You can freeze the dough by shaping it into a ball, wrapping it tightly, and thawing it completely before shaping and baking. Or, for convenience, pre-bake the naan, freeze it wrapped, and when ready, just add the garlic butter and bake a few minutes more with no thawing needed.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Naan
Serving Ideas
I made this keto naan to go with my butter chicken and tandoori chicken, but there’s so many ways to serve it. Here are some of my favorites:
- Indian Mains – Aside from the two dishes I mentioned above, I love keto naan alongside coconut chicken curry or a lighter cauliflower curry.
- Soups – Coconut curry soup is perfect for that Indian vibe, but this bread also pairs amazingly with pretty much any of my keto soup recipes.
- Sandwiches – I recently used keto naan instead of bread for chicken curry salad, and it worked perfectly. Add cheese or pesto for a quick meal, or scoop up crack chicken… yes, please!
321 Comments
Charity
1I have made this recipe multiple times now and have to say it’s one of the best yet. It has become my go to for keto pizza crust, bread sticks, focaccia bread, and naan bread, of course. Simply delicious and so easy to make. Thank you for sharing!
Hope
0What about coconut milk/cream? Or buy some coconut milk yogurt. I have never tried it but it seems like itd be a decent substitute
Gail
0I made half this recipe. It was great.
Maya | Wholesome Yum
0I’m so glad you liked this naan, Gail! Enjoy!
Steve Watts
0I’m in the uk and this bread mixture was just like a cake mix, nothing like dough!
Maya | Wholesome Yum
0Sorry to hear that, Steve! It should not be anything like a cake mix. Did you make any substitutions? Is your kitchen extremely warm? Other than those two causes, it could be that you didn’t melt the cheese well enough and then mix the dough well enough to come together. My keto bagels post has more tips on working with a similar dough that might help you. I’m also happy to provide more specific tips if you can provide more detail on what happened.
Margaret Kump
0My husband loves this recipe. I have to make it once a week. I love your instruction vides as well. Keep up the good work. I also bought two of your cookbooks and love them.
Thank you
Wholesome Yum D
0So glad this has become a weekly favorite in your house, Margaret. Thank you so much for supporting my cookbooks and I’m happy to hear the video instructions have been helpful.
Ryan Earnshaw
0Made this a couple of times now, quick and easy to make with items that are staple basics.
It’s especially nice to have that naan bread texture without the excess carbs and feel satisfied after eating them.
Wholesome Yum D
0Glad these have been working so well for you, Ryan. It’s always nice when a recipe uses simple staples and still feels satisfying.
Corinne Evangelista
0I tried this recipe but unfortunately mine came out Really Wet and Sloppy!! I used Bags of Mozzarella and when melting it, I did it for about 2½ mins stirring regularly but it started to “firm up” so when I mixed it with the flour there remained lumps of cheese? Not sure if that’s supposed to happen?! I had to add a few more piles of Almond Flour and refrigerated it for 20 mins but it was still wet!!
I shaped it as best I could but it took ages to cook and dry out…. probably about 25 mins!!!! They stuck to the paper but they did taste nice!!
Please let me know where I’ve gone wrong? I’m sure there’ll be great if I can correct it!!!
Maya | Wholesome Yum
0Sorry to hear that, Corinne! No, you are not supposed to have lumps of cheese when mixing with the flour. That sounds like either it was overheated (and hardened as a result), cooled too much, or was not mixed enough. You can mix with a food processor next time if that makes it easier. I do not recommend adding more almond flour or refrigerating before the dough is uniform. The sticking was also likely due to not mixing the dough properly, but glad they still tasted good for you. I have more tips on working with a similar dough in my keto bagels post. Hope this helps.
Sarah Hg
0I didn’t have any eggs, so I substituted them with flaxseeds and water. It turned out surprisingly well. Thank you.
Wholesome Yum A
0That’s great to hear, Sarah! I’m so glad the flaxseed swap worked out well for you. Thanks for sharing!
Michele
0This recipe is a keeper. I made a change and used 3/4 almond flour and 3/4 c arrowroot flour. The dough was a bit sticky I put it in the frig. Then I just spooned on parchment and baked. Slathered with butter garlic parsley. Awesome. I don’t like the strong taste of almond flour and this took it away.
Wholesome Yum D
0Michele, that sounds delicious! Chilling the dough is a great tip, too. Thanks so much for sharing how you made it your own! 😊
Karen
0Seems like a lot of baking powder. Is 1 TBSP correct?
Maya | Wholesome Yum
0Hi Karen, Yes, that is correct. Low carb flours are more dense, so often need more baking powder than usual.
Jim Hanlon
0Never dreamed these would be so Awesome! Thanks. I use them to make open faced sandwiches that I put in the toaster and melt cheese on top, like chicken, lamb or tuna salad. As well as your Butter Chicken recipe. They last a long time in my refrigerator.
Wholesome Yum D
0That’s great to hear, Jim! I love how you’re using them, those open-faced toaster sandwiches sound so good, and pairing them with the butter chicken is genius. Glad they hold up well for you in the fridge, too!
Janet
0This was delicious and would make an excellent pizza crust as well. We loved it!
Wholesome Yum D
0Janet, I love hearing that! And you’re right… it really does make an awesome pizza crust too. So happy you enjoyed it!
Odell
0I made the Keto Naan this morning and it turned out great. I cut the ball of dough into 8 pieces instead of 6. I had one this morning with coffee and it was delicious.
Wholesome Yum D
0I’m so glad it turned out great for you, Odell! I love that you enjoyed one with your morning coffee. Sounds like a perfect start to the day!
Alyssa Lockhart
0Can you sub the almond flour (allergy) for coconut flour? I know it’s not a 1:1 ratio as coconut flour is more absorbent.
Maya | Wholesome Yum
0Hi Alyssa, You can try 1/3 to 1/2 cup of coconut flour (yes, it’s much less due to the absorbency), and you might need an extra egg. Let me know if that works for you!
Bella
0Ok……this is the first time I have ever made a recipe that looked better than the picture used. It was INCREDIBLE. I only had 1 cup mozzarella so I was able to make two. I followed the recipe exactly except I did use scant 2 TSP whole wheat flour ( I was scared of the structure as I have tried other almond flour recipes with disastrous results). I don’t think this recipe needed it and it turned out so gorgeous and delicious. Thank you so much!
Wholesome Yum D
0I love hearing that, Bella! I’m so glad the recipe worked out beautifully for you, even with the tweaks, and that it looked and tasted amazing!
DANIELLE
0This was very runny and sticky. I tried refrigerating and added extra flour despite the one comment (it would have been a total waste). I have to assume you use bagged mozzarella. I think block whole milk block mozzarella has too much water in it. I’d love to know how everyone else made it (what type of mozzarella.
Maya | Wholesome Yum
0Hi Danielle, Sorry to hear you had trouble with the dough. I’ve made this with both bagged and freshly shredded block mozzarella, but you’re correct that it was not the whole milk kind. I do think the whole milk kind might be a bit too greasy for this recipe, sorry. My best solution would still be to refrigerate the dough, but it might need to be longer than with low-moisture 2% mozzarella.
Marlene MacPherson
0This was delicious! We had this with a keto butter chicken recipe. Tastes like naan bread. My hubby said “If this is keto, I’m all in.” I too, flipped mine halftime. Did not have issues with bubbles. I like both sides browned. I found that maybe could have used a bit more butter melted with the garlic powder and parsley, but I did both sides thats why. Reminds me of fathead dough.
Maya | Wholesome Yum
0I’m happy you and your husband liked it, Marlene! My butter chicken recipe is my fave to serve with this, too. Is that the one you made?
David
0Both times I’ve made this I find it needs much more flour than the recipe calls for. Just a hint to either cut back on the liquid or increase the flour.
Maya | Wholesome Yum
0Hi David, This recipe doesn’t have any liquid, unless you mean the yogurt and egg? I don’t recommend adding more flour, but depending on your kitchen temperature the dough can be sticky, and I have tips for handling this in the post above.
malietoa0709
0My husband loves this naan bread! We use it with both Thai and Indian curries instead of rice and it is so satisfying. I use whatever cheese I have in the house which is usually the big Costco Mexican cheese blend. I have found that any cheese will work.
Maya | Wholesome Yum
0I’m so glad you and your husband like this keto naan! I find it tastes most neutral with mozzarella, but yes, any kind of cheese works, especially if you like a cheesy flavor! We love Mexican cheese blend at my house, too.
Heidi
0I can’t seem to get the cheese to mix with the flour mix. I’ve tried oiling my hand and flour. Still end up with cheese marbled flour mixture. What am I doing wrong?
Maya | Wholesome Yum
0Hi Heidi, It sounds like your melted cheese cooled too much before mixing. You can microwave briefly for like 20 seconds to help it mix better. Check out my other tips in my keto pizza post, it has a similar dough and those might help.
Claudine
0Tried this recipe today and it was a disaster. Didn’t end up with a dough texture I could work with.
I must have done something wrong.
Maya | Wholesome Yum
0Hi Claudine, Sorry to hear you had issues with the dough. It can be sticky if your kitchen is warm. If you find it’s hard to work with, it can help to chill it, and then coat your hands in a thin layer of oil when working with it. I’ve got more tips in my keto pizza post that uses a similar dough. Hope this helps for next time!
Marianne Polansky
0Fantastic with gyros meat, tzatziki sauce(wholesomeyum), feta, onions and fresh chopped tomatoes.
Maya | Wholesome Yum
0Thank you, Marianne! Sounds like the perfect meal!