This easy Keto naan recipe makes pillowy-soft, fluffy flatbreads that taste just as good as the real thing! They’re perfect for mopping up your favourite Indian curry. Low carb, gluten free and egg free!
Table of contents
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!
How many carbs in keto naan bread
Traditional naan bread has around 40 grams of carbs. Yikes!
In contrast, one of these low carb flatbreads come in at only 3.6g net carbs. That’s all the great naan taste without the blood sugar spike!
A coconut flour naan
It’s actually really simple to make low carb naan at home that puffs up as beautifully as naan made from wheat.
I decided to use coconut flour as opposed to almond flour because the gently sweet taste lends itself to Indian cuisine. To add elasticity, I used psyllium husk powder and xanthan gum, which hold the naan together beautifully.
This naan bread recipe is a bit of a personal breakthrough – it is my first EGG FREE low carb bread.
AND IT’S TOTALLY DELICIOUS!
It’s great sprinkled with nigella and sesame seeds. And before serving, spread it with some melted coconut oil and top with fresh chopped cilantro / coriander or parsley.
Turn this naan into a low carb pitta bread by brushing it with a simple garlic butter (melted butter, 1 chopped garlic clove, salt).
How to make Keto naan – step by step
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 hand 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. You can use either natural full fat or Greek.
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.
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 Keto naan with yeast
1.) Stir 2 tsp of dry active yeast and 2 tsp 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 – we don’t want to kill off the yeast.
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.
Recipe tips
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.
To make the naan bread recipe dairy free, use an unflavoured coconut yogurt such as by the Coconut Collaborative.
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.
Can you make this naan in a skillet?
Traditional naan is baked in a Tandoor oven. In lieu of this, people tend to make it in a skillet.
I think it’s absolutely possible to fry this Keto naan bread in a pan on the stove – if you have the time to spare. I decided to bake it in the oven, because this way I can make a batch of six in one go and no-one has to wait for dinner.
How to serve coconut flour naan
First of all, serve this Keto naan bread warm – either straight from the oven or toasted. Once it cools, it loses its crispy crust.
NOTE: It’s really essential to add a generous pinch of salt and black and white sesame seeds or, even better, nigella seeds to the bread, and baste it with melted butter, olive or coconut oil before eating. Without, the naan does not have much flavour (as it’s mostly coconut flour).
It is designed to be eaten WITH a curry, for example this Keto chicken curry!
Can you freeze Keto Naan bread?
Of course! Keto recipes with coconut flour generally freeze well. Store in an airtight container in the fridge of freeze for up to 3 months. You can toast it from frozen.
More great keto bread recipes
Tried this recipe? Give it a star rating below!
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Keto Naan Bread
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Ingredients
Dry Ingredients
- 3/4 cup / 75g coconut flour
- 2 tbsp psyllium husk powder
- 1 tsp xanthan gum
- 1 tsp baking powder
- GENEROUS pinch salt
- 1 tbsp nigella and/or sesame seeds
Wet Ingredients
- 1 cup / 240ml hot water
- 1/4 cup / 60g full fat natural yoghurt
- 2 tbsp coconut oil / olive oil melted
Topping
- 2 tbsp 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 1/2 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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Adrienne says
I tried the non yeast recipe and added garlic powder during the mixing part and then brushed it with ghee . Garlic and cilantro when it had a couple minutes left of baking .. Was delicious ! Instead of rolling it out I literally put two parchment papers on either sides of half the dough and stuck it between two pizza sized baking sheets and stepped on them worked great to get them thin and I had two large naans for ripping apart and dipping ! Will try the yeast version next !!!!
Katrin Nürnberger says
Love your style!!!!!! Genius 🙂
Jessica says
Is the psyllium husk necessary? Will using only the xanthan gum hold it all together?
Katrin Nürnberger says
Yes, I think you need it. Coconut flour is brittle, and we’re not using egg in this recipe.
Zeina says
Hello
It just came out of the oven …my psyllium husk turned purple, I didn’t use xantham gum or coconut oil, I used Olive oil instead…it came out purplish and didn’t rise like in your photo though the taste is quite fine…any recommendations? Thx
Katrin Nürnberger says
It must be your psyllium brand. I always use either BonPom or Green Origins, and I can say for sure that those two do not cause a purple tint. Which brand did you use? I think the lack of rise could have something to do with your baking powder (maybe not fresh enough?) or that you rolled out thicker than I did. Saying that he difference between olive oil and coconut oil is that olive oil stays liquid at room temperature… so MAYBE it could affect the moisture level. you could try using less olive oil next time and see if that makes a difference.
Nadia Mustefa says
Easy to follow and turned out great. Only thing is after the recommended time it was cooked throughly but it was super toasty and hot, so I toasted it. Also i realllly could taste the coconut so it was a bit disrupting :/ if you or anyone else has any suggestions to combat the coconut taste that would be helpful! Thanks
Katrin Nürnberger says
I think if you add more spices you can mask the coconut taste more. Salt, garlic powder, onion powder, cumin…
Evelyn says
Thank you for sharing this recipe. For the toppings, I used Trader Joe’s Everything But The Bagel Sesame Seasoning Blend” and the overall taste was fantastic. The only thing that bothers me a bit is the gummy/slimy texture while chewing it. I tried cooking it longer and even toasting it which made it a bit crispy on the outside but still gummy on the inside. I think this is probably due to they psyllium husk powder or xanthan gum. Which ingredient should I reduce? Will the yeast help? I’ll try it with yeast on my next batch. This is still by far the best keto pita recipe I’ve come across with that’s so easy to do and with dough that is easy to work with.
Thank you again!
Katrin Nürnberger says
That’s a tricky one. Both the psyllium and the xanthan help with a better crumb structure and to bind the bread. You could add 1 egg instead. You’d need more coconut flour, but you reduce the psyllium. However, I have also found that they stay gummy when they’re too thick. If you try rolling them out a little thinner next time, that may do the trick.
Zee says
Hello!! The carbs you’ve mentioned in the nutrition section are the net carbs for a 55gm serving?
Katrin Nürnberger says
Hi there, I’ve added the net carbs amount in the recipe notes. You have to deduct the fibre from the total carbs.
Geri says
Hi,
Love this recipe! But was wondering if we could cook this on a Stove top skillet? I don’t like to waste, so thought to ask you instead.
Katrin Nürnberger says
Hi Geri, why not? I think it should be possible. I’d make sure to use a low heat so they don’t burn. And grease the pan really well 🙂
Anu says
I can’t wait to try this! I have a number of curries lined up for meals this week (don’t ask, I went a bit cooking mad these past two days :)) so these would be perfect! Question – can I make a batch of the dough (yeasted for sure.. yum!!), portion it out and then leave it in the fridge for a few days so I can roll them out and bake fresh as needed? Alternatively, can I freeze the portioned dough, even if it is yeasted? Or do you recommend I bake everything in one go and then reheat/toast as needed? Thanks!
Katrin Nürnberger says
Hi Anu, I think you’d kill the yeast if you keep it in the fridge before baking. I”d bake the whole batch and freeze then or keep in the fridge and reheat in the toaster / oven
Anu says
Thanks! I suspected that might be the case, so I bit the bullet and baked the whole batch today. My goodness, they are delicious! But sadly, they did not puff up at all, so I suspect I probably rolled them out too thin. Or did I forget the baking powder?? I did wake up at 5:30 this morning, so maybe I did this half asleep.. haha. Nevermind, I will definitely try this again (with more coffee in my system), as I’m sure they’ll be fantastic and puffy if I get it right. This batch will do nicely for all the curries we have lined up this week, so fingers crossed the next one is even better. One thing I should mention is that I used ghee instead of coconut oil in the wet ingredients, as I prefer the flavour…. would this have made a difference to the puffiness (or lack thereof)? I wouldn’t think so, but thought I’d best check. Thanks again for sharing this recipe, I really enjoyed making these.
Katrin Nürnberger says
Hi Anu, I think coconut oil and ghee would behave about the same. So probably either the baking powder or they were too thin. I’m sure you’ll get there!
Alice Davey says
omigod Katryn these work as pitta breads! I made them into 4 pittas with this recipe and they all puffed (no pricking with fork if making pittas). I’m talking about pita bread for anyone in the States. Best to split them while still warm from the oven. For pittas don’t add seeds. They will reheat very well in the toaster. I wish I could show you a photo of all them in full puff in the oven. Like balloons. haha. thank you for another fantastic recipe…no eggs yay! For people who aren’t crazy about coconut flour, I used half oat fibre and half coconut flour and could not detect the coconut. I also used her weights to measure the ingredients with a kitchen scale.
Katrin Nürnberger says
Thanks for the tips with the oat fibre! I must give that a try soon.
Nichole says
Can I make this without the Psyllium Husk?
Katrin Nürnberger says
The psyllium helps bind the naans. You could try to replace it with flax.
Maureen says
Can I substitute one additional tsp of xanthan gum for the psyllium husk powder as this reacts negatively to me.
Katrin Nürnberger says
If you try that you’d need to use less water. The psyllium husk absorbs A LOT of liquid. I also think it might make the bread less fluffy. Let me know how it worked out if you try!
Maureen says
Do you think one egg would be better to use then?
Katrin Nürnberger says
Definitely! You still have to use more dry ingredients probably (as in coconut flour) – as you’d be adding more moisture to the batter.
Jules says
Hello,‘would this recipe work with coconut butter instead of yoghurt? X
Katrin Nürnberger says
No, I don’t think that would be a good substitution. Coconut butter has a different texture and contains much more fat. I don’t think you’d get a fluffy result.
Mina says
These were easy to make and tasted sooo good!! Even my non-keto husband loved them.
Alison says
I.ve made these twice now. The first time went pretty well though I was bit heavy handed with butter afterwards but both those and last night’s were quite soggy in the middle. I rolled them to the .5 cm as suggested (poss less) and used butter in recipe first time, coconut oil second time . We eat a lot of curries so if I can perfect these it would be fab. I am not a natural cook so need all the help I can get. What might I be doing wrong. Many thanks for this and all your other fab recipes.
Katrin Nürnberger says
I’m sure you’ll get them to work! Happy to help. The first thing I’d do is check that you use the right amount of ingredients. It’s always best to weigh with a kitchen scale if possible. Check the baking powder and make sure it’s fresh and not out of date. You want to get a good rise! If the bread is still wet in the middle, it is either too thick or hasn’t been in the oven long enough. Maybe try keeping it in for another few minutes next time, covering the top with foil if they’re already browned enough? That way, additional moisture can evaporate.
Alison says
Fab, thank you. Trying again this eve
Larry Mayer says
I can attest to scaling the ingredients. .
Lorraine says
I used sour cream instead of yogurt and it worked out okay. I rolled them out on parchment paper with Cling wrap over them. I think that made it easier to roll them. I baked for 15minutes and then put under broiler to brown. I rewarmed them later for supper. The flavor was very good, but I felt it was undercooked. Next time I will bake it longer. Keto baking is a challenge! I will make this again!
Katrin Nürnberger says
Hi Lorraine, Yes, it’s a balance between rolling it out thin enough and baking long enough. Because you don’t use the egg which helps with the rise it’s a little trickier. The good thing is, now you have a marker and know what you need to adjust the second time round. The sour cream also adds a little more fat compared to the yoghurt, this may have resulted in a slightly heavier dough as well (just guessing here). Keep me posted!
Kay Paolangeli says
I looooove your recipe ! I tried this tonight and absolutely adored it…. with yeast!!!! I made it for gyros in place of the pita and it is fabulous!!!!
Katrin Nürnberger says
Yay! I love a good gyros 🙂
Bethany says
This looks amazing, do you know whether I could do this without the gum? I have all the ingredients apart from that, but really want to try this with my curry tonight?
Thanks,
Bethany
Katrin Nürnberger says
It’s worth a try! You could try ground chia seeds in place of the xanthan, or a little more psyllium
Dwe Shah says
This looks great and I look forward to trying it out! Could the same be used as a pizza base?
Katrin Nürnberger says
I think someone in the comments has used it as a pizza base!
Natalie says
I made this recipe tonight and absolutely loved it. I followed the recipe except I put the nigella seeds in the dough and cooked in a dry frying pan. Then I topped with butter and garlic. It was delicious. My favourite keto bread I’ve made. Thanks for the recipe
Katrin Nürnberger says
So glad you liked it! Putting the nigella seeds in the dough is a great idea. I love, love the taste.
Sheena Thornsberry says
Hello. The recipe looks great but can I make this without yogurt? I’m allergic to dairy. Thanks
Katrin Nürnberger says
Hi Sheena, I would recommend that you try with coconut yoghurt.
Rod Strober says
Came out great! Followed the recipe and no issues ! Delicious!
Katrin Nürnberger says
Glad you liked it!!
Miranda says
Kobe the flavor and texture of this bread..but I’m having some issues, even though I weigh my ingredients. The first one is that the dough is very sticky…even after leaving it for 15 min to absorb….the 2nd time around I added 1.5 tbsp of psyllium husk powder….and it was still sticky. The second issue is that it sticks to the parchment paper….probably because of its sticky dough. I follow the recipe to a tee…what can I do differently?
Katrin Nürnberger says
Hi Miranda, the recipe does say 2 tbsp of psyllium husk powder and your comment you mention 1.5 tbsp – could that be the issue or was it a typo on your side?
First of all, check your psyllium husk and check that it really is the proper powder. If the powder looks like little tiny sticks, you’re using “whole” psyllium and you’d need to double the amount stated in the recipe. It needs to be a very finely ground powder.
If it was a typo (the 1.5tbsp you mention), then I would suggest you simply use a little less water next time you try it. Different brands of coconut flour and psyllium can have varying grades or fineness, we see this a lot especially with almond flour.
As for the sticking to the baking paper, this could also be an issue with the brand you’re using. Simply oil it a little and you should have no issues.
Mariam says
I used almond flour and the consistency was very sticky. I couldn’t really form it into a dough ball, it would just stick to my fingers. I added more flour to bake the dough less sticky but it didn’t help. Do you know what I did wrong?? Thanks!
Katrin Nürnberger says
Depending on the almond flour you choose you would need between double and triple the amount stated for coconut flour. It absorbs less liquid than coconut flour, that’s why you need more 🙂
Jeanette says
Coconut flour is used in this recipe, could that be the problem?
Jacquelyn says
Is it possible to use sour cream instead of yogurt? I’m out of yogurt and want to avoid going to the grocery store right now. 🙂
Katrin Nürnberger says
Yes, I think that should work. As you’re adding a little more fat, maybe go easy on the oil and use a bit less.
Diogo says
Hi
I did try something similar without the yoghurt and oil from another recipe which wasn’t bad at all. This recipe is a bit better in taste and texture.
Thank you
Keely says
So these are 12 grams of carbs each?
Katrin Nürnberger says
12.5g total carbs – 8.9g fibre = 3.6g net carbs
Shyamala says
Had to add a spoon more of psyllium husk – but otherwise followed recipe to the letter, including baking on a tray turned upwards. The best low carb naan out there. 🙂
Katrin Nürnberger says
That’s so good to hear!! Glad you’re giving it the thumbs up 🙂
Michele Newman says
Tried twice. Followed recipe exactly. Cardboard looks and tastes better
Katrin Nürnberger says
Hi Michele I’m sorry the recipe did not work for you. I’m wondering what could have gone wrong? My bread was very soft and not like cardboard at all. Give me some more details and maybe we can figure out what the issue was.
Natalia Mroz says
Is the yoghurt necessary? Would prefer to omit dairy.
Katrin Nürnberger says
The yoghurt gives taste and texture. If you really, really want to omit it I would try the following: 1 additional tbsp of water and 1 additional tbsp of oil. I cannot guarantee how well the bread will turn out with these substitutions, but that would be my best guess. Maybe a little bit more baking powder too or a bit of apple cider vinegar as yoghurt may help with the rise too. And check that your dough has a good consistency before baking – not too wet, not too dry 🙂
Doug says
I’ve made these a couple times… they’re my go to bread for my lunch sandwiches.. excellent cold..thanks