This easy keto naan bread recipe makes pillowy-soft, fluffy flatbreads that taste just as good as the real thing! My coconut naan is perfect for mopping up your favorite Indian curry. The recipe is gluten-free and egg free.
I've been craving Indian food recently and have been eating plenty of curries. I normally make them with cauliflower rice instead of real rice to keep things low carb. But one thing was missing. NAAN BREAD!
It's actually really simple to make low carb naan at home that puffs up as beautifully as naan made from wheat.
This naan bread recipe is a bit of a personal breakthrough - it is my first EGG FREE low carb bread. Plus, it contains an extra portion fiber!
It is such a nice alternative to the almond flour mozzarella dough so many keto recipes are made with (check out my keto garlic bread).
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Ingredients
Here are the ingredients you'll need:
- Coconut flour - the gently sweet taste lends itself to Indian cuisine
- Psyllium husk powder - adds elasticity and a fluffy texture
- Xanthan gum - for a stronger structure
- Baking powder
- Salt
- Hot water
- Full fat yogurt - or Greek yogurt
- Coconut oil - or olive oil
The xanthan gum is non-negotiable. Coconut flour is naturally gluten-free and therefore lacks the elasticity of wheat flour. In the absence of eggs, we need the help of xanthan gum to bind and create an elastic dough.
I'm using psyllium husk powder and not psyllium husks in this recipe. The powder is REALLY finely ground. Psyllium husks, on the other hand, look like tiny sticks. It's easy to mistake them for powder at first glance, so do double-check your pack.
Instructions
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
1.) Stir together the dry ingredients in a bowl - coconut flour, psyllium husk powder, baking powder, xanthan gum and salt.
TIP: I like to use a balloon whisk for this and check that there are no lumps. Coconut flour has a tendency to clump together!
Add the melted coconut oil and the yogurt.
2. Now add the hot water and stir. At first it seems like there's a lot of liquid. But both psyllium and coconut flour are SUUUPER absorbent and a dough will form quickly.
I find it easiest to use a fork for this step. If you continued with the whisk, the dough gets caught in the middle, which is a major mess.
3.) Time to get your hands involved. Form a dough ball and let it rest for a few minutes until the dough is not sticky any more.
4.) Cut the dough into six equal slices and form balls.
5.) Place the balls between 2 sheets of parchment paper and roll out into long flatbreads. Pierce the middles a few times with the fork and sprinkle with nigella seeds and/or sesame seeds.
6.) Place the parchment with your naans onto an upturned baking tray. I find this helps the flatbreads (or cookies - anything flat) brown more evenly.
Bake for about 12-15 minutes and give them a little poke with the fork in case huge air bubbles form.
The baking time will depend on how thinly your naans are rolled out. Just keep an eye on them and remove them from the oven once they're nicely browned.
7.) Brush with melted coconut oil or butter or olive oil and top with more chopped coriander or parsley and more salt before serving! A pinch of cumin would also work well.
FAQ
Traditional naan bread has around 40 grams of carbs. Yikes! In contrast, one keto naan comes in at only 3.6g net carbs. That's all the great naan taste without the blood sugar spike!
To make the naan bread recipe dairy free, use an unflavoured coconut yogurt such as by the Coconut Collaborative.
Yes. You can fry it over a low heat for 2-3 minutes on either side. This way, you'll get the same characteristic brown marks as on traditional naan made in a Tandoor oven.
I have not tried it yet, but would use 2 ¼ cup or 225 grams super-fine almond flour.
Love yeast breads? I have tested a version of this naan with yeast instead of baking powder. It produces a slightly more tangy bread. I found it looked identical to the yeast-free bread, but had a little more elasticity.
How to make naan with yeast
1.) Stir 2 teaspoon of dry active yeast and 2 teaspoon of inulin (or honey/maple syrup) into 1 cup of WARM water. Cover with a cloth and leave to proof in a warm place for around 10 minutes. (This could be on top of a radiator, for example).
2.) Once the yeast is frothing, stir in the coconut flour, psyllium, xanthan gum, salt, melted coconut oil and yoghurt. Make sure that the yoghurt is room temperature.
3.) Form a ball, cover again and let the dough rise for 30-60 minutes until it has increased in size considerably.
4. ) Proceed as per recipe below.
Toppings
Without the toppings, the naan is fairly neutral in flavor. After all, it is mostly coconut flour. Therefore, I recommend to brush over coconut or olive oil and add one or more toppings:
- Sea salt
- Black or white sesame seeds
- Nigella seeds
- chopped cilantro or parsley
- garlic powder
- onion powder
Turn this naan into a low carb pitta bread by brushing it with a simple garlic butter (melted butter, 1 chopped garlic clove, salt).
Serving Suggestion
First of all, serve keto naan bread warm - either straight from the oven or toasted. Once it cools, it loses its crispy crust.
It is designed to be eaten WITH a curry, for example this Keto chicken curry or my Keto Chicken Tikka Masala!
Storage
Refrigerator: Store in an airtight container in the fridge for up to 5 days.
Freezer: Keto recipes with coconut flour generally freeze well. Freeze for up to 3 months.
Reheating: Defrost overnight. Pop in the toaster to reheat. You can toast it from frozen.
More keto bread recipes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Naan Bread
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
Dry Ingredients
- ⅔ cup coconut flour 75g
- 2 tablespoon psyllium husk powder
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- GENEROUS pinch salt
- 1 tablespoon nigella and/or sesame seeds
Wet Ingredients
- 1 cup / 240ml hot water
- ¼ cup / 60g full fat natural yoghurt
- 2 tablespoon coconut oil / olive oil melted
Topping
- 2 tablespoon coconut oil / butter / olive oil melted
- handful chopped parsley or coriander / cilantro
- generous pinch salt
Instructions
- Preheat the oven to 180 Celsius / 356 Fahrenheit.
- Mix all dry ingredients in another bowl - coconut flour, psyllium husk powder, xanthan gum and salt. Make sure there are no lumps.
- Add the wet ingredients - hot water, yoghurt, melted coconut oil or olive oil - and stir together until a dough forms.
- Form a dough ball and let it sit for a few minutes until the coconut flour and the psyllium have absorbed all the moisture and the dough is not sticky.
- Cut the dough into 6 pieces and roll them out between two sheets of parchment paper into long flatbreads, about ½ cm thick. Place on an upturned baking sheet and remove the top parchment. Optional: sprinkle with sesame seeds and/or nigella seeds.
- Bake for 12-15 minutes or until browned (baking time will depend on how thick your flatbreads are). If large air bubbles form, pierce with a fork during baking. If necessary, rotate the baking sheet so the flatbreads brown equally and/or turn on the grill/broiler at the end to ensure they crisp and brown on top.
- Top with melted butter, olive oil or coconut oil, sprinkle with more salt and chopped parsley or coriander/cilantro leaves before serving.
Video
Notes
Nutrition
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Fiona Josephs
Flavour good I added some garlic powder and ground coriander to mix and some flaked almonds. Got to accept not like proper naan but a good replacement and better for my blood sugar levels. Thank you
Wendy
Made these to accompany the delish Tikka Masala recipe last night.
I followed the recipe to a T, weighting every gram. Did the baking powder fizz check. My naans appeared to rise in the oven but deflated when I took them out. Maybe I rolled them too thin? Mine were definitely thinner than 0.5 cm. Maybe should have baked a couple of minutes longer?
That said, still tasted great regardless. It's a keeper and I just need more practice rolling out 🙂
I'm also glad that you remind us to check if Psyllium Husk are actually whole husk sticks rather than powder in all your recipes. Mine were whole husk sticks, but it was difficult to tell at first glance. Guess I need a trip to Specsavers! Glad I learned about this early on in this keto journey.
Now to consider what recipe to try next, lol ...
Wendy
Forgot to note that I blitzed the Psyllium Husk in a high-speed blender to make powdered.
Katrin Nürnberger
Glad you enjoyed these! It sounds like you used the right amount of psyllium husk powder, so it could be that either they needed a little longer in the oven or that they could have been a touch thicker. Just be sure to not make them too thick - I have done that and then they stay gummy in the middle.
Wendy
Thanks for the reply. I've noted it on my recipe card as I think I should have made them a little thicker. In that respect, I'm surprised my very efforts rose at all!
Thanks again, Katrin 🙂
Divleen
Thanks so much for this recipe Katrin, it was really delicious with an Indian chicken curry I made earlier and didn't taste coconut much. But I must admit, I had similar difficulties as other people where the middle wouldn't cook and I even rolled out my naans super thin, much thinner than 1/2 cm. I also only used 50gm greek yogurt instead of 60gm natural yogurt. I baked them at 180 C and flipped the naans after 10 minutes, added chopped garlic, coriander and green chili mix on top and cooked for another 10-12 minutes, which is a much longer than what the recipe had suggested and they still didn't brown like yours did. But I've been wondering if maybe I should add 1 more tablespoon of pysllium husk powder and if that would make a difference?
Katrin Nürnberger
You mention that the naan did not brown, which makes me think it may have had something to do with oven temperature. I always bake on the middle shelf unless otherwise specified. Oven temperatures are lower at the bottom and higher at the top. So, it's possible that your naan baked at a slightly lower temperature which inhibited the rise? Ovens do differ and can be temperamental. Adding more psyllium if your dough rolled out well and was not too soft is not going to solve the issue. Hope this helps!
Divleen
Thanks Katrin, I always bake on the middle shelf too and I have a fan forced oven and I baked at 180c. I do bake quite often, so I don't thin it's the oven temp 🙁 There was one difference though, I used boiling water instead of warm water to activate the psyllium, could that make a difference?
Katrin Nürnberger
Perhaps. If that's the only difference you can see to how I made my naan, then it's worth a try.
Divleen
Hi Katrin, today I tried the naans again and I think I know what my mistake was the first time. I measured the psyllium husk before I powdered it, which meant that it wasn't the same amount that was required by the recipe. This time I powdered it first and then measured it and it turned out great even with a 1/2 cm thickness, though I did cook for about 20 minutes or so. Thanks for the beautiful recipe.
Katrin Nürnberger
Great you've worked it out!
Ketoberliner
The best and easiest keto naan EVER! I usually put some shredded mozzarella in there as well to make it a nice cheese naan:) and I honestly don’t care much that it looks different than yours, it’s just amazingly delicious:) thanks for that piece of keto heaven!
Stuart
For the Yeast version, do you skip on the baking powder? It was not listed in the yeast instructions.
Katrin Nürnberger
No, I still used the baking powder. Thank you for flagging it.
Mirth
This is such an easy low carb naan recipe. Love that it is cooked in the oven. Easier (and less mess) than the pan. Seriously one of the best low carb naan recipes I’ve tried so far.
Katrin Nürnberger
So glad you like it!
Susan Mackrell
I have tried lots of keto breads using psyllium husk and I really hate the texture. It turns my stomach. Are there any other alternatives to psyllium which can be used to make a keto nan? I am not gluten intolerant, just a type 2 diabetic trying to eat a low carb diet. I really miss bread!
Katrin Nürnberger
The other way to make a Keto Naan would be to use an egg instead of the psyllium. However, this would also change the wet/dry ratio so you'd have to experiment with the ingredient amounts.
Mussarath
Hi there can an egg be added instead of xanthan gum?
Katrin Nürnberger
Yes, you can definitely add an egg. You'd probably need more coconut flour as well because you're adding more wet ingredients. Or reduce the amount of water.
sakina
Can I do them in a hot frying pan instead of the oven?
Katrin Nürnberger
Yes, some readers have done this and told me that it works well. I have not tried it myself yet.
Jennifer
Can you give an example of what type of yogurt to use. I don’t ever buy yogurt so I’m not familiar and when I went looking for one that said “full fat, natural” I came up short. 🙁
Katrin Nürnberger
I often use the Onken natural yoghurt. It's a firm (not creamy) yoghurt with about 3.5% fat.
Jennifer
Thank you!! I’ll look for it!
Alison
These are good - I’m going to try a fat head dough naan recipe too, to compare - and I think that might be a more of a cheewy naan but will also be quite rich. This coconut flour one definitely gives the ‘bread and curry’ experience except the chewiness but still very good and easy to make. I added 1tsp of cumin, 1.5 tsp of cumin seeds & 1 tsp of garlic (from a jar) into my dough too and that gave a good flavour
Katrin Nürnberger
Yes, fathead naan will definitely taste good. All fathead recipes do, especially when they're fresh out of the oven. But like you say, it's so much more filling.
Sam
I was wondering if you could use Gram (chickpea) flour for this instead. If so what would the ratio be?
Katrin Nürnberger
I don't know what the ratio would be. You'll definitely have to use 2-3x as much flour though because coconut flour is very unique - it expands a lot more than other flours.
Francoise
Follow your recipe but after 15 mn at 180 degrés Celsius the keto bread they were sticky and not cooked I left them 15 more minutes and it was not yet completely cooked I have a very good oven NEFF every thing I cook is always working
I made 6 flat focaccia bread
Katrin Nürnberger
How was the batter when you formed them? A mistake people often make is not to use the right amount of psyllium husk. It sounds to me that you used too little and that's why the wet/dry ratio was off. Check your brand to see whether it's whole psyllium husk or psyllium husk powder and use the recommended amount. hope this helps! 🙂
velda
Are your recipes suitable for diabetics?
Katrin Nürnberger
Hi Velda, all my recipes are low in carbs, which helps to keep blood sugar levels stable. This is beneficial for managing diabetes.
Georgie
It was great, I used coconut flavoured coconut oil as I like peshwari naan. It was delicious.
Sandra Gifford
Hello! if I ground psyllium husk in coffee grinder to a powder, does the amount used in recipe stay the same??? Please
Katrin Nürnberger
The recipe calls for 2 tablespoons of psyllium husk powder. You can grind your whole psyllium husks to a powder and then measure out 2 tablespoons. That should work fine!
Mel
Hi
Thank you so much for this recipe, so good! Just wondering would it be OK to freeze the breads once cooked? Before I add the melted butter?
Thank you x
Katrin Nürnberger
Yes, this bread is freezable. You may need to stick it in the toaster after defrosting (or the oven) to get rid of any residue moisture.
Jill
You are really sweet answering all the questions people post in your recipe comment sections... very kind of you! Kindness is one feature of God's holy spirit. Seems quite in short supply these days. See jw.org.
Katrin Nürnberger
Thank you for your support!
Diane Webster
This recipe looks delicious except I don't like the flavour of coconut flour in anything. Can I substitute with almond flour and if so, how much?
Katrin Nürnberger
Yes, you could try 3x the amount of almond flour.
Diana
I made these yesterday for the first time, they were delicious. I didn’t have any nigella or sesame seeds so I added a tsp cumin…….lovely. I love my curries, so these are now definitely a part of repertoire. Thank you so much for this. I am also liking your coconut flour recipes as almond flour is so expensive in New Zealand.
Katrin Nürnberger
Thank you for your comment! Cumin is one of my favourite spices, I must make a batch of this naan with it.
Helen Reid
Mine turned out terrible — we couldn't eat them. They were gummy and wet inside after 15 minutes and still the same after 30 minutes! I gave up after 40 minutes.
I don't think I made them too thick — in fact, I think they were thinner than ½ cm.
I did use Greek yoghurt instead of full-fat natural yoghurt.
Any idea where I went wrong?
Katrin Nürnberger
A mistake that people often make is to confuse psyllium husk with psyllium husk powder, and then they end up with a dough that's too wet. "whole" Psyllium husk looks like powder at first glance, but is in fact little sticks - coarser than the powder. Could this have been the issue?
Monika Kitty
Hi Katrin, I had encounter the same challenge, where mine turned out wet after 25minutes backing at 180degC. They were simply not growing. I had to go up to 210degC and hold it for additional 15 minutes. After that they did grow, but did not get brown yet really... I have then been too hungry to wait longer and after these additional 15 minutes I took them out and they were slightly fluffier, but still far far from what I see on your video. I did use PSYLLIUM (not PSYLLIUM husk), that is a very very fine powder. I do not think this is due to the psyllium. Any other thoughts why do they turn out not as appetising after total 40 minutes? It is not the oven either, as i baked other goodies from your book and recipes online and they come out excellent.
Katrin Nürnberger
I really couldn't say, it must have something to do with either the ingredients you used or the amounts not being like mine.
Fehmida Kola
I'm Indian and can't wait to try this recipe. Thank you for your wonderful recipes.
Katrin Nürnberger
Let me know how it went! Can't wait to hear.
Carrie
Well this tasted fine, but I must be doing something wrong. Mine wouldn’t cook through without 10 extra minutes! They look absolutely nothing like yours. I even used a kitchen scale to make sure I was not using too much/little of things.
Katrin Nürnberger
Providing that you used the correct amount of psyllium /psyllium husk powder and room temperature ingredients, it's probably that you rolled them out too thick. That way, the breads can stay gummy on the inside.
MYMB
Could these be made ahead and frozen? Thanks!
Katrin Nürnberger
Yes, of course.
Karen
Can I use almond flour instead as husband is allergic to coconut
Katrin Nürnberger
Yes, but you will probably need to use about 3x as much almond flour. It's less absorbent than coconut flour.
Mabd the Dragon
I pan fried these and they turned out great. It reminds me of working with masa and making corn tortillas.
Thanks!
Dani
Thanks for the recipe. We frequently cook Indian dishes and not having naan to eat with them was so disappointing. Do you know if essential gluten (for those w/out gluten issues) can replace the psyllium powder and xantham gum?
Katrin Nürnberger
Hi Dani, I have never used essential gluten, so I don't know. Sorry I can't help! I would say though that you can definitely leave out the xanthan gum if you use gluten. The psyllium, however, works as an egg alternative and it absorbs a lot of moisture -which makes it quite a unique ingredient.
Maria
Can I use coconut cream from a can? I have a dairy free diet
Katrin Nürnberger
I would try to keep to a similar consistency to yoghurt. Coconut yoghurt would probably be the best option.