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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
Emily
0Made this today. Husband and I both loved it! It was a bit messy to make- took lots of kneading and started off quite sticky- but I just kept working it and it came together. It has a pretty overwhelming taste of cheese and the outside wasn’t as crispy as real naan, but it was very close to the real thing.
Mary
0I thought about frying them too. How did it go? What temp and for how long! Thank you for any tips. I bought a tortilla press and thought I would use that to flatten instead of my hands.
Maya | Wholesome Yum
0Hi Mary, You can flatten with a tortilla press, but I still recommend baking this keto naan. But let me know how it goes if you decide to try frying.
Patricia Fowler
0Can you use coconut flour for this? Almond flour always comes thru with a strong taste.
Maya | Wholesome Yum
0Hi Patricia, No, sorry. Coconut flour and almond flour are not interchangeable, and the dough will be extremely dry with coconut flour. I don’t find the almond flour flavor to be noticeable at all in this recipe, due to the cheese and Greek yogurt in there.
Wholesome Yum A
0I put mine on the grill! So good! I have been missing naan.
Ingrid
0Sinfully delicious!!! I have saved dough for tomorrow, yummm. thank you!
Sue
0I just pulled these out of the oven and let them cool. I pulled a little piece off to taste. OMG! Very good and went together easily. Love it!
Mary
0I loved you recipe. How long does it last outside the refrigerator and how long in a refrigerator? Thanks, Mary
Maya | Wholesome Yum
0I’m so glad you loved it, Mary! You can store it in the refrigerator for up to 5 days.
Securitygirl
0Hi Maya, can I fry these to done?
Maya | Wholesome Yum
0No, sorry, I do recommend baking them to cook through properly.
Kelly
0Can I substitute sour cream for the Greek yogurt?
Maya | Wholesome Yum
0Hi Kelly, Yes, that should work.
Susan Odiseos
0Is there potential for making this recipe dairy free for those who are avoiding diary? Hoping.
Carrie
0My Naan bread turned out perfect! It is delicious. Thank you!
Maya | Wholesome Yum
0Hi Susan, I have not tried to make this dairy free, but for my other recipes with similar dough, readers have had success using plant-based mozzarella. You can use coconut yogurt in place of the Greek yogurt. Let me know how it goes!
Shirley Brickner
0I tried this recipe tonight and my cheese didn’t melt, but just became a big, rubbery glob. It didn’t really mix with the flour. The flavor was really good and we both really liked it, so here is what I will try next time. Mix the dry ingredients first and then add the grated cheese. After the eggs are beaten, add the yogurt to them and mix. Add the wet ingredients to the dry and mix thoroughly. I think the cheese should melt in the oven.
Jill
0It may have been because you may have used pre-shredded cheese. They add cellulose and that inhibits melting…
Sara
0I love the onion naan that I get at restaurants. Has anyone tried adding sautéed onions to the dough? Do you think that would work?
Wholesome Yum D
0Hi Sara, That sounds like it would be good! Let me know if you try it!
Michele
0Made this tonight, I had tried one other recipe and they didn’t turn out as expected so I thought I would try these. They turned out beautifully!!! We decided to make BLTA’s, Amazing. I can’t remember how long it had been since I had had a sandwich? I’m am in heaven, due to the size and macro shared one sandwich and it was perfect. Thank you for this, I needed it.
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!