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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
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.
R Franklin
0I made these last week and they were excellent! I’ve made things with the fathead based before, but I realized with the texture of this bread, it would make a swell pizza crust — so I did exactly that a few days later and it was wonderful! Many of the recipes I’ve seen using it as a pizza dough are more in the flat bread side, but this worked really nicely and gave me a proper large pizza! Definitely a keeper!
Cattz
0I used this recipe to make cinnamon rolls. Once the dough was ready I rolled it out into a sheet, brushed it with melted butter and topped it with splenda brown sugar, cinnamon and golden raisins. Rolled it up and cut it into slices. They are heavy but they are good! Thank you for this versatile recipe!
Hamsa
0This was absolutely mindblowingly amazing. Didn’t quite taste like a naan, but it’s amazing as bread even to just eat on its own. Thank you for this recipe!!
Robin
0We LOVE these! Thank you!
LB
0Please stop with what is basically a fathead dough for everything. It’s not right for this kind of bread.
Wholesome Yum M
0Hi LB, Sorry you’re not happy with this recipe. Many other readers have enjoyed it, and it does make a great low carb version of naan. There are many other recipes on the site, maybe something else will suit your tastes better.
Justine
0Very easy and delicious with the coconut curry recipe
Corie
0Hi! Thank you for sharing the recipe! I’m new in baking and baking with almond flour, Can I just use Plain Greek Yogurt instead of full fat yogurt? Will there be any difference on the result? Thank You very much!
Wholesome Yum M
0Hi Corie, Yes, that will still work.
Corie
0I appreciate your response. I’ll be making one now! super excited!
Carly L Marriott
0Unbelievable!! Better than non-keto naan!
Elaine P
0I’ve made the naan breads once and they were lovely but I only used 1 teaspoon of baking powder. I made them again following your recipe closely and noticed it calls for 1 tablespoon of baking powder, so I added this. Unfortunately the naans were inedible. Is there a typo in the recipe and if not where did I go wrong? I’d have given 5 stars if not for today’s disaster.
Wholesome Yum M
0Hi Elaine, The tablespoon of baking powder gives the nice bubbly brown exterior to the naan bread. Of course, if you prefer the flavor of only using 1 tsp in your naan recipe you are welcome to do that. Enjoy!
Joyce
0I was having trouble with the dough. It was very sticky and gummed up my hands. I had to chill it for a while before attempting to roll it out.
Wholesome Yum M
0Hi Joyce, If the dough is too sticky you can add a small amount of flour until it becomes workable. Letting it chill in the fridge helps too!
Denise Warner
0Not sure if this has been asked but……..Can it be frozen after I bake them?
Wholesome Yum M
0Hi Denise, Yes, these will freeze well. For best results, be sure to let them cool completely before freezing.
Cattz
0You know me…I love Indian food and what is good tandoori chicken, dal and saag paneer without naan? I’m sorry but that’s just not right. I never realized how important flat bread was until I started eating keto. I finally found a recipe that looks good, tastes good and has the right texture yet very low carb. Only 9 carbs per serving!! Whoop whoop whoop!! Thank you sooo much
Susan
0I went to my fridge for Greek yogurt, only to find someone had eaten it! I did however have crème fraiche. So I used that. I briefly thought about plain yoghurt, but thought creme fraiche would be better. Brilliant result. Delicious!
Shahdi
0Loved this recipe. I didn’t have but 1/4 cup of almond flour so I mixed 3/4 of coconut with it and baked the same way but just a few minutes longer in convection. So delicious!
J
0I can’t wait to try this. The calorie count is it per piece or for the entire dough recipe? Thank you
Wholesome Yum M
0Hi J, Calorie count is per serving, not for the full recipe. Enjoy!
PatMimiC
0Can I use coconut flour instead of almond flour just for a change?
Wholesome Yum M
0Hi PatMimiC, I haven’t tested this and am not sure these would turn out quite as well with just coconut flour. You would have to cut the amount of flour down by a lot so they wouldn’t be too dry. If you decide to try it, I would only use 1/2 cup of coconut flour. It will make less dough overall, so you’ll have a few less naan out of this recipe. Please let us know if you decide to try it!
Pat
0So easy, so good, can freeze, filling!! Goes with everything