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Free Printable: Low Carb & Keto Food List
Get It NowMy 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.
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
My keto naan is soft, cheesy, and easy to make with just a few simple ingredients. Perfect for pairing with your favorite Indian meals!
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Instructions
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 Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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!
315 Comments
Angela
0This Naan is great! Just follow the recipe and you will have guilt free deliciousness! It was sticky as mentioned but the refrigerator indeed took care of that. Thank you so much wholesome yum.
david barnsdale
0Very nice, should have let it cool longer was still a bit sticky when I divided it.
David
0Has anyone tried this with cream cheese instead of yogurt?
Ryan
0I’ve been making your butter chicken for a while now and only tonight made this naan recipe to go along with it. I love it! So easy & delicious. I didn’t have any plain yogurt so I subbed sour cream and it worked fine. Thanks for all of your great recipes!
Maya | Wholesome Yum
0Hi David, Yes, you can use cream cheese, but the flavor tastes closer to real naan if you use Greek yogurt (like traditional naan does).
Sue
0I had only tried 1 other keto recipe for naans and they were awful, so was not expecting much from this recipe either, ooo was I wrong! They are yummy and so easy to make. Definitely my go to now whenever I need naans.
Jan
0Looking forward to trying this!
Can I use Greek almond milk, plain yogurt instead of the dairy?
Wholesome Yum M
0Hi Jan, I have not tested this with almond milk yogurt, but I think it will work. Please let us know how it turns out if you decide to try it!
Paula
0Omg this is soon easy and satisfying especially for a bread-aholic trying to do low carb, and not missing white bread when I eat this. YUMMY!
Laurah
0Hi can’t wait to have a go do you think this would work with coconut flour….. Also I have a lactose problem do you think it would work with lactose free Cheddar? Thanks so much
Wholesome Yum M
0Hi Laurah, I have not tested this recipe with coconut flour, but other readers have started having success with it. You will need to use less coconut flour, as it’s much more absorbent than almond flour is. I would start with 1/2 a cup and adjust until you get the right consistency of dough (check the video for a visual on this). Vegan cheese should also work fine in this recipe. If you decide to try it, please let us know how it turns out!
Andreja
0Very tasty! Love it!
Leah
0Made this today together with butter chicken and oh my God, It’s delish and absolutely guilt-free. This is my very first time making naan bread and I’m not disappointed. Btw, I always follow your recipes because they work and always turn great. Thank you.
Liberty
0These are great reheated in the airfryer!
Laurie Marble
0I’ve made this several times now and everyone loves it! Can’t keep them on hand, especially when people find they are low calorie and low carb! Fantastic recipe and soooooo easy!
Jules
0Made these today, pity I can’t upload my pictures. They look great, will try them tonight with an Indian curry. One thing is I burnt my hand as it says mix the flour while it’s hot. I will try the ladies review who said she didn’t melt the cheese, hopefully that works xx
Wholesome Yum M
0Hi Jules, We would love to see pictures over on the Facebook Support Group or post on Instagram with hashtag #wholesomeyum / tag @wholesomeyum!
Laurie Marble
0This is beyond delicious!!! I don’t think I’ll ever make naan the regular flour way EVER again. Sooooo freakin’ wonderful. Almost ate the entire pan in one go.
Tanvi Patel
0This is first time I tried and its was delicious.
Carolyne
0Awesome recipe
Courtney
0Nice easy recipe. I used 1/2 cup shredded pepper jack cheese and 1&1/2 cups mozzarella for a little extra flavor. Turned out great. Thank you!
NatalieCD
0I grew up on eating naan because of the neighbourhood I lived in. My expectations were reasonable with this recipe. I knew it wasn’t going to be an exact replica. However, I didn’t realize how much I would truly miss the Indo-Pakistani naan that has that delicious soft, a bit chewy texture that you can fold. For that reason, I can’t call it naan but I can call it tasty. I would use this recipe for making a keto arepa or a pupusa.
Thanks for sharing this recipe. It has given me other ideas.
Christine Byers
0Another fabulous recipe! My husband was so happy he could have Naan again!
Tobi
0Hi! Can’t wait to try this recipe tonight. Can i sub greek yogurt with plain unsweetened yogurt? Also, can i use ghee in place of butter? Thanks!
Wholesome Yum M
0Hi Tobi, I don’t think the recipe will work as well with traditional plain yogurt. The thickness of the greek yogurt contributes to the consistency of the naan. You can sub with sour cream if you have that on hand. Oh and yes, ghee will work just fine in place of the butter.
Mari O Adams
0This is very delicious. I’ve tried it with many friends and everyone like it. I use the cheese without putting it in microwave to work with it cold instead of heated and melty. The naan cooks well in the oven and on the stove top in a frying pan. Both worked so great!
Jasmine
0Hi there I can’t have dairy in my diet would coconut yogurt and vegan mozzarella work ?
Wholesome Yum M
0Hi Jasmine, Yes these alternatives will work just fine in the recipe.
Jasmine
0I made these yesterday! They turned out really good but I had to add quite a bit more almond flour as my dough was super sticky. Can I use this recipe to make pitta breads in the future?
Wholesome Yum M
0Hi Jasmine, I have not tried making pita bread with this recipe, but you may be able to achieve it by forming thicker rounds before baking. Doing this may change your yield to 4 or 5 instead of 6. Please let us know how it turns out if you decide to try it!
Michelle
0This was perfect with my Green Chicken Curry. I didn’t have yogurt, so I used cream cheese. I added 1 Tbsp of psyllium husk powder.
Diana
0I have fresh mozzarella which is softer. Will the fresh kind of mozzarella work?
Wholesome Yum M
0Hi Diana, No, fresh mozzarella will not work in this recipe. It needs a low moisture block (or pre-shredded) mozzarella.
Sandra T
0I liked the ease in making them, but I think I put the butter mixture on to soon and they became a little soggy.
Heather
0This Naan bread is soooo delicious! The recipe was easy to follow and is my new favorite! I originally made it to eat with butter chicken, but then I made it again (and baked it longer) to make a crispy fry bread pulled pork taco! It is a new favorite recipe of mine! Thanks!
Rachel
0Thanks for the inspo. I managed to make a lovely batch of GF low carb naans after tweaking it slightly. I used 1 cup coconut flour and half a cup GF self raising flour. No cheese. I also used low fat free from Greek yoghurt (4 tbsp), only 1 egg and a splash of milk to help it combine into a ball, as well as the said amount of baking powder. It’s difficult to roll out as very delicate so some might find it easier to gently squish between your palms. Brushed on the melted butter and herbs too. My recipe made 4 decent sized naans.
Mawande
0Easy and straightforward, my first attempt was .
Thank you.
Denise
0I am looking forward to making the naan bread and will let you know the outcome, thank you for the recipe Denise
Ruby
0I loved this recipe. I followed the exact directions and these naans came out delicious!!
Sarah Munsil
0This was very tasty. I’m using leftovers for sandwich tomorrow. I’d like to know if there’s a way to make it less almondy?
Wholesome Yum M
0Hi Sarah, You can add extra spices to try to cover the almond flavor. Feel free to adjust the amount of garlic powder or add onion powder to vary the flavor.
Glynis
0This was easy and tasted great
Elizabeth Hess
0Love your naan bread! Do you reheat in the microwave for 20 seconds or so per piece? Thank you!
Wholesome Yum M
0Hi Elizabeth, Yes, that would work great!
Reema
0Hi! Could I use regular, homemade yogurt in place of greek yogurt?
Wholesome Yum M
0Hi Reema, Yes that should work fine. Just be prepared to add an extra tablespoon or two of almond flour to the dough if it’s too wet.
Lourdes
0Hi Maya,
Would sour cream or cream cheese work in place of the yogurt?
I love your recipes BTW!
Wholesome Yum M
0Hi Lourdes, Sour cream would be the best substitution for yogurt. Enjoy!
Farzana Friars
0I skipped the cheese portion of the this recipe – i just want plain naan. My dough is very liquidy. How do I fix it? I know ‘adding flour’ is the common sense answer, but I thought perhaps there are other tricks. I used Goat’s 3.5% fat yogurt – it is slightly more runny.
Looking forward to trying this again based on your response. Thank you for sharing!
Wholesome Yum M
0Hi Farzana, The cheese is actually a key part of the recipe. It provides structure and binds the recipe together.
Sandra
0This recipe is amazing; texture & flavor, easy to follow instructions. Thank you for sharing
Paul G
0This stuff is awesome and so easy to make!!!
Elizabeth Hess
0Yay, it turned out perfect. We loved it! Thank you for this wonderful recipe. We had it with your Butter Chicken recipe and cauliflower rice. Yummy!
Bobby
0It has an incredibly delicious flavor. While it tastes far better than traditional naan the texture is very different.
Julie Sexton
0This recipe is awesome. It does take a little extra kneading but worth it. I can see so many uses for this dough. Thanks for making my keto lifestyle so enjoyable.
Tanya
0I am definitely having troubles. I’ve tried the recipe twice now. The end product is only ok. I believe the problem is in not being able to incorporate the almond flour mixture with the cheese mixture properly. My cheese isnt melting as much as softening. I’m stiring every 30 secs, but the final product is more like kids store bought slime. It is not liquid, pourable, or mixable. I did my best to force these two mixtures it become one. But the texture of my mixture looks nothing like yours which might be why my final product is only barely okay.
Michelle
0I had trouble combining the ingredients too until I put it in my stand mixer with a dough hook. Worked perfectly. I did have to add a little more almond flour though
Wholesome Yum M
0Hi Tanya, Are you using pre-shredded cheese? It sounds like the brand you are buying is not working for this recipe. I would try either purchasing a different brand of pre-shredded cheese or grating a block of mozzarella and melting that. You should have better results. The cheese is not a liquid once fully melted, slime is actually a pretty accurate description of the consistency you should get with the melted cheese, but you do need it to incorporate with the flour afterward. Try a food processor if by hand isn’t working well. I hope this helps!
Shruti
0Hi,
Can I use any other cheese instead of Mozzarella?
Wholesome Yum M
0Hi Shruti, Mozzarella provides the best elasticity, but other readers have commented using other shredded cheeses with success.
Thomas anderson
0This recipe is great super filling and easy to make however I did struggle with the oven cooking so I used a fry pan on the stove top instead and it worked better then the piece I cooked in the oven would definitely use the recipe again.
Tiia
0Amazing! Didn’t have just mozzarella so I used a combination of tasty, mozzarella and parmesan. The garlic butter makes it. Thank you for this recipe.
Aysha Kamalie
0Loved this recipe. We had it with butter chicken. Perfect.
Kirsten Adolphus
0Easy to follow and absolutely tasty…..
Cindy
0This recipe looks delicious. But I have a silly question, may I cook the dough/naan on the stovetop in a cast iron skillet vs. bake?
Wholesome Yum M
0Hi Cindy, I have not personally tried that cooking method, but it should work. You may need to make your naan a little thinner, or plan to start them on the stovetop, then finish baking in the oven. Please let us know if you decide to experiment!
Sheeks sharma
0Hello! Instead of mozzarella cheese, can I use 4 cheese Mexican shredded cheese?
Wholesome Yum M
0Hi Sheeks, I have not tested this recipe with blends of cheese, so I’m not sure if it will work. Please let us know how it turns out if you decide to give it a try!
Elle
0Great recipe! I used 1/2 cup almond flour and 1/4 cup coconut flour. I also used 1/2 fresh mozerella and 1/2 processed. It came out very light and fluffy without too much of a cheesy taste and had a very bread like consistency.
Miriam
0Its super nice! And easy to make.
Julie Sadler
0Absolutely DELICIOUS recipe!
I accidentally put the garlic, parsley flakes and some onion powder into the Almond flour/egg baking powder mix but turned out fantastic.
Can’t thank you enough for your recipe.
Jill
0I only have coconut flour, you think it would still work? I’ve used almond flour in the past and I really didn’t like anything made with it, but maybe I didn’t get blanched….I don’t know. I’ll get some almond if you don’t think coconut will work… Looking forward to trying it, miss bread!
Wholesome Yum M
0Hi Jill, I have not tested this recipe with coconut flour, but other readers have started having success with it. You will need to reduce the amount of coconut flour, as it’s much more absorbent than almond flour is. I would start with 1/2 a cup and adjust until you get the right consistency of dough (check the video for a visual on this). If you decide to try it, please let us know how it turns out!
Eleanor
0The bestest naan I keep coming back too
It’s my husband’s fav with any curry we do!
I experiment the same recipe with nigella seeds or crushed garlic and sometimes onion powder….. And all of it wonderfully comes together becuz of this most simple recipe…
Thank u sincerely… M v grateful for this recipe.
FYI.. it’s a 10 star.
Lisa
0I loved this recipe – note I don’t remember tasting naan. I found a WONDERFUL shortcut. You don’t need to melt the cheese! Just throw it all in the food processor – the dough came out, well like dough. You couldn’t see for feel lumps in the dough from the cheese. Used half the recipe to make pizza dough to freeze for another time! THANK YOU!
R
0The baking powder is gluten free but still contains bad carbs- from corn starch or maize. What do you recommend?
Wholesome Yum M
0Hi R, Baking powder needs a starch to keep the rising reaction from taking place immediately. There are several DIY baking powder versions online, but they will still contain some sort of starch.