Shop
My
Custom
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.
Free Printable: Low Carb & Keto Food List
Get It Now
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.
-
Preheat the oven to 375 degrees F (191 degrees C). Line an extra large baking sheet with parchment paper.
-
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.)
-
Meanwhile, in a medium bowl, stir together the almond flour, baking powder, and eggs.
-
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.
-
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.)
-
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.
-
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.
-
Meanwhile, in a small bowl, whisk together the butter, garlic powder and fresh parsley. Brush over the naan.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
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
Vinita
0Very easy to make! Love the texture. Very close to eating actual naan.
Melanie Kramar
0Great recipe – but I’d substitute parsley with cilantro, the garlic powder with fresh minced ard and melt in the micro (in keeping with traditional Naan). I absolutely love ALL your recipes!
Mark
0I totally agree can’t wait to make this bread again!
Sara McCandless
0Can I substitute some of the mozzarella for parmesan? If so, how much?
Maya | Wholesome Yum
0Hi Sara, No, I don’t think so. Mozzarella melts much better than Parmesan and the dough likely won’t form correctly with a harder cheese like Parmesan.
Melonie Sebro
0This was delicious. I’ve never had naan before… and now I don’t need to.
Deb
0I had trouble incorporating the melted cheese with the flour mixture. I had substituted mayo for yogurt. Did I not melt the cheese enough?
Wholesome Yum
0Hi Deb, I haven’t tried this with mayo but your cheese may have cooled too much during that step anyway. You can always reheat it by microwaving a few additional seconds, but not much longer since it might cook the eggs.
Michelle
0Had a complete blonde moment and forgot to add the egg however it turned out super delicious anyway! Thanks so much. This recipe is A1
Irene
0Hi,
can you use low-fat yogurt instead?
thanks!
Maya | Wholesome Yum
0Hi Irene, Yes, it would work, but full-fat is recommended for low carb and keto.
Lynn Walper
0I love this bread. Ive been adding basil, and chives with the garlic butter
Bonnye
0Very good. Best bread recipe I have tried on keto diet.
Lynn
0It would be helpful if you could add sodium content to the nutrition facts you provide. Have you used low sodium cheeses, such as Swiss cheese (naturally very low in sodium) in any of your bread recipes? Cheeses are generally so high in sodium that they make using them as the basis for a recipe untenable for those of us who have to limit sodium intake.
Wholesome Yum
0Hi Lynn, I don’t calculate sodium at this time, but I do have many recipes featuring low-sodium cheeses like ricotta, cream cheese, and fresh mozzarella.
Jody
0My son just went Keto and I made him cloud bread tonight. He thought it looked like naan or Greek pita bread. Well, no so much. But this? This may have some promise. 🙂 Thanks for the recipe. I look forward to trying it.
Barb
0Yummy! I make it savory (add onion flakes, garlic powder, dill and Italian seasoning to the batter) to eat with main dishes and as sandwiches and another batch mixing in a little sweetner and cinnamon or 5 spice to use as breakfast toast, spread with nut butter or jelly cream cheese. Usually make and bake double or triple batches and then freeze a bunch, already individually wrapped so I can just pop one in my lunch bag in the morning
Carla Ferong
0This is the best Keto bread I’ve tried. My husband liked it too. Best if eaten warm so toss in Micro a few seconds to warm up. This is a definite keeper for me. And don’t pass up the basting with garlic butter!
Muniza
0Made these and really loved them. Thanks for the recipe
Carol
0This is something I need to make again! I can’t wait to share with some of my low carb + keto friends!!!
Pinning to make asap!!
SimplyHealthyishRecipes@gmail.com
0Oh yum! I love Indian food like this!
Priya raja
0Absolutely – Love it!!
Renee Kohley
0This is such a fun dinner change up! My girls will be blown away they are getting bread for dinner! Thank you!
Kelly
0These are so nice and light with a good chew. Love the healthier option!