This easy keto naan is fluffy and flexible, just like traditional naan bread. My coconut flour naan is soft, light and perfect for scooping up your favorite curry! It is gluten-free, egg-free and made without mozzarella cheese.
I have been eating plenty of Indian curries recently. But one thing was missing. NAAN BREAD!
Well, this easy keto naan bread recipe is here to save our curry night - at just 3.6g net carbs per serving.
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 of fiber.
Serve it warm with curry, use it as a keto flatbread or brush it with garlic butter for a restaurant-style side dish.
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Why My Keto Naan Is So Fluffy
Many keto naan recipes use mozzarella cheese and almond flour. This can make the flatbread cheesy and very dense, especially once it has cooled.
This recipe is different.
The combination of coconut flour, psyllium husk and yogurt creates a pillowy and light bread. The texture is fluffy and authentic without the heaviness of classic fathead dough.
My naan stays soft and flexible, with no cheesy flavor.
Ingredients
Here are the ingredients you'll need:
- Coconut flour - the gently sweet taste lends itself to Indian cuisine. Also, coconut flour is less fatty and therefore lighter than almond flour.
- 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. See the recipe card for full information on ingredients and quantities
STEP 1
Stir together the dryingredients 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.
STEP 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 very absorbent and a dough will form quickly.
I find it easiest to use a fork for this step. If you continue with the whisk, the dough gets caught in the middle, which is a major mess.
STEP 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.
STEP 4
Cut the dough into six equal slices and form balls.
STEP 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.
STEP 6
Place the parchment with your naans onto an upturned baking tray. I find this helps the flatbreads brown more evenly.
Bake for about 12-15 minutes and give them a 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.
STEP 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.
Variations
How To Make Keto Naan In A Skillet
I like baking my naans in the oven so they are ready to eat all in one go. But you can also cook them on the stovetop for the same characteristic brown marks as on traditional tandoor naan.
Fry the coconut naan bread in a skillet over medium heat for 2-3 minutes on each side until golden brown and puffed up.
Dairy-free naan: To make the naan bread recipe dairy free, use an unflavoured coconut yogurt such as by the Coconut Collaborative.
Garlic naan bread: Brush it with a simple garlic butter (melted butter, 1 chopped garlic clove, salt).
Change the size: Just like with regular naan, it's easy to change up the size! Make 3 large naans (increase the baking time by 3 minutes) or 12 small dippers (oven time reduces by 2 minutes).
How To Make Low Carb Naan With Yeast
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.
Step 1.) Stir 2 teaspoons of dry active yeast and 2 teaspoons 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).
Step 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.
Step 3.) Form a ball, cover again and let the dough rise for 30-60 minutes until it has increased in size considerably.
Step 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 brushing over melted butter, coconut or olive oil and adding one or more toppings:
- Sea salt
- Black or white sesame seeds
- Nigella seeds
- chopped cilantro or parsley
- garlic powder
- onion powder
Recipe FAQs
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!
I have not tried it yet, but it should work. I would use 2 ¼ cups or 225 grams of super-fine almond flour. The texture will likely become a little heavier, because almond flour contains more fat than coconut flour.
Use the recipe for my keto garlic bread. You only need to change one ingredient: swap out the cream cheese for yoghurt. And instead of brushing the bread with garlic butter, brush it with coconut or olive oil after baking. Then, sprinkle over sea salt, black or white sesame seeds, nigella seeds or chopped cilantro.
It's the psyllium brand you used. Some brands turn bread grey or purple after baking. This is not dangerous and you can't taste it. Choose a "blond" brand with a high purity factor. I have used Green Origin, Just Natural and BonPom. The NOW brand is also fine.
How To Serve
I recommend to 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. Try one of these:
Or even better, put all 3 on your to-make list. I love all of them!
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, layering parchment paper between the breads so they don't stick together.
Reheating: Defrost overnight. Pop in the toaster to reheat. You can toast it from frozen.
More Keto Bread Recipes
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Recipe
Keto Naan
Video
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 hot water 240ml
- ¼ cup full fat natural yoghurt 60g
- 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.
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.
Jennifer Turnbull
I'm going to try this recipe out tomorrow, it sounds great. I wondered if you could cook them in an air fryer?
Katrin Nürnberger
That is a good question. My guess is that you definitely can, and that they will cook a little quicker. But I doubt that you would get all of them in the basket at the same time.
Jennifer Turnbull
Thanks for replying xx
Jennifer Turnbull
Hi Katrin, I thought I'd let you know we have just had the naan breads with our keto curry and they were amazing, I'm so glad I found this recipe. I tried cooking 2 of them in the air fryer and they turned out great. 160° for 10-11 mins. I might try them in a pan on the hob next time to get the brown markings but they were still fab without them xx
Sabrina
Hi, I’m planning on making this this week! I’ve got no problem baking with eggs. If I add an egg (to help it rise) would it mess up the whole recipe?
Thanks in
Katrin Nürnberger
You can definitely do that. You will need less water though to get the same dough consistency.
Jaime Stephenson
Great recipe! Thanks so much for sharing, I have tried a number of GF naan recipes and always disappointed but yours was very easy and turned out delish with the curry dishes I made. Definitely filing this gem away to make again and again 🙂
Jo
Made these tonight, turned out absolutely delicious. I was afraid they might taste too coconut-y but I was pleasantly surprised. Did not have Xanthan Gum so subbed it with Guar Gum. Rotated tray after halftime, baked for additional 5 mins after flipping as the top wasn’t quite brown (could be my oven?) Will be definitely making these again. Thanks for a great recipe!
Roy
We made the Naans and added garlic powder and fresh coriander to the dough, they puffed up beautifully and were fantastic.
Tonight however we turned them into pizza, split the dough into 3 and made the most amazing artisan Keto pizzas.
Thank you so much for the recipe.
Roy
Suzanne Schweers
I’m curious the size measurements of the unbaked. Naan. I made it without the yeast but I’m thinking I may have rolled to thin. I weighed each to be sure of same size. They puffed up in the oven(I forgot to prick them before backing) but the fell pretty much out of the oven. I haven’t tried them yet but will have it tonight with the second night of the Chicken Tikka Masala, which is sooo good. I husband absolutely loved it and he’s not keto, so hurrah for you! Your recipes are always so tasty and nutritionally sound with accurate macros! Thank you!
Katrin Nürnberger
Glad to heat the chicken tikka was a hit! As for the naan bread, they were about the size of my hand. If yours puffed up in the oven, but then deflated again, they may just not have had enough oven time. Hope you enjoyed the taste, puffed up or not!
Pam
This had good flavor and I love it and when my psyllium turn things purple!
But, they didn’t puff at all, I’m at high altitude so that may have been the problem.
Katrin Nürnberger
Altitude is notorious for messing things up. However, I have found that when I roll them out too thick this can prevent puffing too. It's because there's no egg to help the rise.
Autumn
I tried the yeast version of this. My naan turned out purple. And didn't rise at all although the dough did increase when I let it rest in a warm place. The dough was not purple before cooked. What do you suppose was the problem?
Katrin Nürnberger
2 different issues here. Some brands of psyllium turn purple when baked. I talk about this in the post. As for the rise, you probably rolled it our too thick. Because there's no egg in the recipe, the naan has to be fairly thinly rolled out - check the images for reference. Hope this helps 🙂
Kim Parker
How fine is your psyllium? I have a super fine powder which looks as powdery as corn starch, and also the whole psylium husks. Thank you!!
Katrin Nürnberger
I used the psyllium powder.
Helen Williams
Hi, I don't like coconut flour, could I swap it for almond flour? I think I would just need less water. Thanks
Katrin Nürnberger
I have never tried that! Let me know how you get on 🙂