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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
Hateem Hassan
0How much flour is needed for one naan
Wholesome Yum M
0Hi Hateem, One naan requires 1/4 cup of almond flour. The recipe is scalable on the website. Please change the servings from 6 to 1 to see the whole recipe scaled down to one serving.
Brenda Eddy
0Looking forward to trying it. Thanks so much
Judi
0Fat head dough usually uses cream cheese and not yogurt. Will this work with cream cheese in place of the yogurt?
I don’t love that the carb count is 6. Anyway to get that down?
Maya | Wholesome Yum
0Hi Judi, Yes, it will work with cream cheese. I used yogurt because that is what is used in regular naan. It’s a small amount and full-fat, so still relatively low in carbs, but you’re right that it would be lower using cream cheese.
Christine
0This is wonderful! I haven’t found a keto type bread that I really like, but I’m in love with Naan! I used rosemary instead of parsley, and OMG I will have this as my go-to bread! Thank you !
G
0Added nigella seeds and dry fried on low heat instead of baking. Almost as good as the real thing
Barbara
0I cannot get it to open to the actual recipe. I saw the ingredients in the post but it does not give the amounts oven temp to any other directions.
Wholesome Yum A
0Hi Barbara, there are ingredients and instructions in the recipe card at the bottom of the post. If you can’t see that, you may be in reader mode on your browser.
Ben Elmore
0Bread was excellent. Used food processor. First time making. I did put dough in fridge for a couple of hours. Rose and fluffed up. I’ll just cook it a little longer next time to get a little more browning. No nutty flavor that I was afraid of. Left over bread ready for the toaster with an egg in the morning.
Shauna
0Made this with your Coconut Chicken Curry recipe. Both were very good! We love Indian food, but not all the carbs not to mention the cost. Thanks so much!
Wholesome Yum A
0Have you tried adding yeast to this recipe to see what it would do?
Wholesome Yum A
0Hi Amanda, I haven’t done that here but I have used yeast with my pretzel recipe!
Bharat
0Can I use almond meal as well? Can I use ground walnuts or flax or chia? I want to substitute almonds with something that is Omega-3 rich.
Wholesome Yum M
0Hi Bharat, I would not use almond meal, it will be too grainy for this recipe. Flax and chia will be too drying to use in place of the flour. I would stick with blanched, finely milled almond flour.
Connie Austin
0Hi there, my partner needs to lose 40 lbs. His legs are swollen and so big that feet are getting discolored a bit. Some of the bread doesn’t taste nice. He loves his bread and pasta.
Sandy
0I just finished baking this naan bread it smells so good. Came out looking amazing. I did substitute the yogurt for sour cream & May have put a little more sour cream in the mix. Also, I used pre-shredded cheese. But I definitely think pulling it out of the microwave every 30 seconds & stirring it is a key tip. It only took 1 & 1/2 mins for mine to be fully melted. Also, it is very sticky, so another key tip is what you suggested & buttering your hands to work with it. I could not imagine trying to roll this dough out. Watching the video really helps. I just tasted it & it is delish. Thank you so much for this recipe
C
0My husband & I absolutely love this recipe. I love Indian food and it goes perfect with my Now & Later Chicken.
Terri
0Can I substitute 2 TB of full fat sour cream instead of full fat greek yogurt? That’s what I usually have and the carbs are quite a bit lower!
Wholesome Yum M
0Hi Terri, Yes that should work fine.
Ruth
0I wanted so much to like this bread unfortunately it’s just like every other keto bread…terrible. Weird that there are so many positive comments.
Josefine
0This is weird, like really. The Naan tastes fantastic and there is no real difference as to the “normal” naan. Mine came out great, hard to work with the cheese since I don’t own a microwave (don’t like it), but worth it! Good luck, maybe the second time works better?
Wholesome Yum A
0Hi Ruth, I’m sorry to hear that. Let me see if I can help troubleshoot. Did you make any substitutions? Did you check the recipe video for guidance?
Judy Teply
0A suggesion…I buttered my hands slightly after mixing the dough and before trying to make the little naan breads. It worked rather smoothly.
No sticking, and it gave it a nice brown hint when baking before adding the butter/garlic/parsley.
Peggy
0This is the best version of keto bread I’ve found. We toast it for avocado toast, crisp it up for salsa, make sandwiches with it. I even make it too wet with too much yogurt and it was still delicious.
Fay Campbell
0Your recipe sounds so yummy. Is there any substitute for the can of tomatoes?
Wholesome Yum L
0Hi Fay, I’m not sure which recipe you are referring to. This one doesn’t call for a can of tomatoes.
Emma Sansom
0This is the first keto recipe I’ve followed that I’ve LOVED! I am fairly new to it but haven’t had much success so far. It worked out perfectly and so yummy. I used Meadow Churn garlic butter which has parsley in too which worked out great. Can’t wait to eat more later!
Natasha Flores
0The dough was way too sticky even after leaving it in the fridge! I put it to bake and it just got stuck to the paper. It was all wasted.
Cas
0I made this to go with THM Buttah Chicken and it was such a hit, I’m serving it at my second dinner party. Maybe with practice a person can make it in 10 minutes, but my slow turtle speed took me much longer but I doubled it (used one bag of 16 oz shredded cheese for two batches) and I took my time to enjoy the process. The second time I made it was even more fun as I didn’t fuss near as much. I have 3 suggestions: one is to put together the parsley (and I used a lot more because I love parsley on naan) mixture before microwaving the cheese. Those 30 seconds come fast and I couldn’t get the parsley mix finished before I needed to put it in the warm cheese. My other is to melt some plain butter so that it is easy to spread to get the whole top of the naan bread covered and then add the parsley spread. I couldn’t get as good coverage with the parsley getting in the way. Third is if doubling, use 3 large eggs and make the 4th smaller so that it isn’t too sticky. The first one I doubled I used 4 large eggs and had to add quite a bit of Almond flour. Changing that one thing made the process much faster and didn’t change the outcome. I will be making this a lot. Thank you so much for sharing it.