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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
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