Keto naan bread with melted garlic butter

Keto naan bread with melted garlic butter

We like to pair our Indian food dishes with cauliflower rice to keep things low carb, but one thing is still missing... naan bread! With this easy-to-follow recipe and video, you can make your own keto egg-free version of naan bread. Topped with melted garlic butter, it calms the craving but still keeps your carbs in check. Make sure to review our the "About the recipe" section below for tips and tricks.

Keto naan bread with melted garlic butter

We like to pair our Indian food dishes with cauliflower rice to keep things low carb, but one thing is still missing... naan bread! With this easy-to-follow recipe and video, you can make your own keto egg-free version of naan bread. Topped with melted garlic butter, it calms the craving but still keeps your carbs in check. Make sure to review our the "About the recipe" section below for tips and tricks.
USMetric
8 servingservings

Ingredients

Keto naan
  • ¾ cup (2½ oz.) 180 ml (75 g) coconut flour
  • 2 tbsp 2 tbsp ground psyllium husk powder
  • ½ tsp ½ tsp onion powder (optional)
  • ½ tsp ½ tsp baking powder
  • 1 tsp 1 tsp salt
  • 13 cup 80 ml melted coconut oil
  • 2 cups 475 ml boiling water
  • coconut oil, for frying (optional)
  • sea salt
Garlic butter
  • 4 oz. 110 g butter
  • 2 2 garlic clove, mincedgarlic cloves, minced
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Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Mix all dry ingredients for the keto naan in a bowl. Add oil and boiling water (hold some of it back in case it's not needed) and stir thoroughly.
  2. Allow the dough to rise for five minutes. The dough will turn firm fairly quickly but will stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny, then add more psyllium husk until the dough feels right. If it's too firm, add some of the remaining boiling water. The amount needed may vary depending on what brand of husk or coconut flour you use.
  3. Divide the dough into 6 or 8 pieces and form into balls. Flatten with your hands directly on parchment paper. Make sure that the dough is very thin.
  4. Fry rounds in a skillet over medium heat until the naan turns a nice golden color. Press on the bread with your spatula to make sure the middle cooks through. Depending on your skillet, you can add a little coconut oil to it so that the bread doesn't stick.
  5. Heat the oven to 140°F (70°C) and keep the bread warm while you make more.
  6. Melt the butter and stir in the freshly squeezed garlic. Apply the melted butter to the bread pieces using a brush and sprinkle flaked salt on top.
  7. Pour the rest of the garlic butter in a bowl and dip pieces of bread in it.

About the recipe

To have realistic expectations, the tips below are good to know.

This is by no means an authentic recipe for naan. Traditional naan is baked using wheat flour. In order to make this a low-carb recipe, we have to substitute the wheat for coconut flour with fewer carbs.

We opted for coconut flour because we believe that the flavor goes best with Indian cuisine. The naan in this recipe will have a prominent coconut taste, and it will be much denser than the traditional version.

To ensure that the naan is cooked through, you may need to cook it for 3-4 minutes on each side, pressing with a spatula but being careful not to burn the bread.

Ground psyllium husk powder

This recipe calls for ground psyllium husk powder. It's a fiber that helps give the bread texture and to hold its shape. We have used a finely ground psyllium husk powder. If the brand you use is more coarsely ground, you can use a spice or coffee grinder to make it finer.

Do your breads end up with a slightly purple color? That can happen with some brands of psyllium husk. Try another brand, like this one. For more information, check out our low-carb baking guide.

Bake in the oven

If your naan is falling apart when you fry, you can bake them in the oven instead. Preheat the oven to 350°F (175°C) and spread the dough in thin rounds on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until they look inflated. Take out of the oven and fry quickly in a frying pan on medium-high heat to get the lovely golden brown color.

Storing the bread

Love this keto naan? It's not just for dinner anymore. Leftovers work well in your lunchbox, either as a base for a sandwich or a side for a salad. Keep your coworkers in mind as you apply garlic butter...

You can keep this bread in the fridge for 2-3 days or in the freezer for up to 2 months. Place parchment paper between each piece to prevent them from sticking to each other. Let thaw at room temperature and reheat by frying them quickly or placing them in a toaster.

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375 comments

  1. Sion
    Absolutely fabulous ....erm no. I just made these. They looked sort of similar but didn’t taste like naan bread or anywhere near the texture - will not be making them again. I appreciate some people really like them but for me .... well i have belly ache now 😏
    Reply: #352
  2. Kerry Merritt Team Diet Doctor

    Absolutely fabulous ....erm no. I just made these. They looked sort of similar but didn’t taste like naan bread or anywhere near the texture - will not be making them again. I appreciate some people really like them but for me .... well i have belly ache now 😏

    So sorry they didn't work out for you!

  3. Flora
    I was very hopeful that these would be a great naan alternative but the texture of the inside is very strange, I baked for 15 mins before frying and they still had an almost raw consistency! Kind of fluffy but not in a good way unfortunately, almost like dry scrambled eggs. Maybe I'm doing something wrong? I have some dough left so will try to flatten them more and bake for longer.. fingers crossed!
    Reply: #354
  4. Kerry Merritt Team Diet Doctor

    I was very hopeful that these would be a great naan alternative but the texture of the inside is very strange, I baked for 15 mins before frying and they still had an almost raw consistency! Kind of fluffy but not in a good way unfortunately, almost like dry scrambled eggs. Maybe I'm doing something wrong? I have some dough left so will try to flatten them more and bake for longer.. fingers crossed!

    It's possible that they weren't thin enough. I hope you have better luck with your next batch!

  5. Rachel
    I’ve tried these twice now and they just fall apart, I’ve made them thin too.
    Any advice?
    Reply: #357
  6. Chris
    This is awful, confused with the positive comments! It’s crumbly and I followed the recipe to a T!
    Reply: #358
  7. Kerry Merritt Team Diet Doctor

    I’ve tried these twice now and they just fall apart, I’ve made them thin too.
    Any advice?

    It's possible that you may be using too much water or oil?

  8. Kerry Merritt Team Diet Doctor

    This is awful, confused with the positive comments! It’s crumbly and I followed the recipe to a T!

    I'm so sorry to hear they didn't work out for you!

  9. Alisha
    These were the worst things I’ve made on diet doctor. I followed the recipe to a t so no clue why they were not only falling apart, but tasted like raw coconut flour.
    Reply: #360
  10. Kristin Parker Team Diet Doctor

    These were the worst things I’ve made on diet doctor. I followed the recipe to a t so no clue why they were not only falling apart, but tasted like raw coconut flour.

    I'm sorry that these did not work out well for you; the recipe team is reviewing this recipe to see if adjustments should be made.

    Reply: #362
  11. Tessa
    I tried the recipe last week, and it's truly dreadful! I'm a professional baker (on a low carb diet ) but it's a pretty pointless exercise however good a cook you are - I thought as much just looking at the ingredients list, but tried it anyway.
    I ended up serving it as a kind of mashed potato and it wasn't too terrible- but it's really difficult to form into a dough that actually stays together when transferring to the pan/baking sheet and throughout cooking if you need to turn them over.
    I would recommend a mozarella/almond based dough (fathead dough). There are quite a few good recipes elsewhere online. It still won't be like real naan, but would be a much better and more robust alternative! Generally this site is an amazing resource for low carb/keto recipes- but this one has problems...
  12. Teryna Mack
    I had the same problem, I wonder if they fixed it yet
  13. Christina
    I love this recipe, I make it all the time. Great warm, with butter and thinly sliced cheese on top. Yum!
    Reply: #364
  14. Crystal Pullen Team Diet Doctor

    I love this recipe, I make it all the time. Great warm, with butter and thinly sliced cheese on top. Yum!

    I am so glad you enjoyed this one!

  15. Monica
    I have never had trouble with this recipe. Nor do they fall apart. I think they are great. I usually make extra and freeze them, then reheat them in the toaster. Works great.
    Reply: #366
  16. Kerry Merritt Team Diet Doctor

    I have never had trouble with this recipe. Nor do they fall apart. I think they are great. I usually make extra and freeze them, then reheat them in the toaster. Works great.

    So glad to hear that! Thanks for your feedback!

  17. Sarah
    I made them. After reading that they were falling apart, i added an egg. I put them on a tray in the oven with garlic butter and cheese..They were ok.. i wont make them again
    Reply: #368
  18. Crystal Pullen Team Diet Doctor

    I made them. After reading that they were falling apart, i added an egg. I put them on a tray in the oven with garlic butter and cheese..They were ok.. i wont make them again

    Thank you for your feedback. I shared it with our recipe team.

  19. Ola
    Hi, I'm not sure the measurements are correct, is 75g coconut flour 175ml coconut flour? I made them with 175g of coconut flour and they turned out nice. I quite like them. Not sure if I've got the correct measurements but they turned out nice. My apologies if I am wrong.
    Reply: #370
  20. Kristin Parker Team Diet Doctor

    Hi, I'm not sure the measurements are correct, is 75g coconut flour 175ml coconut flour? I made them with 175g of coconut flour and they turned out nice. I quite like them. Not sure if I've got the correct measurements but they turned out nice. My apologies if I am wrong.

    It may depend on your specific brand of coconut flour but yes, in general, this is accurate.

  21. Karen Barnhart
    Can you give me the nutrition information without the garlic butter? I want to use these for wraps.
    Reply: #372
  22. Crystal Pullen Team Diet Doctor

    Can you give me the nutrition information without the garlic butter? I want to use these for wraps.

    Leaving off the butter and garlic would reduce the fat by about 14 grams per serving. Carbs and protein would see little impact per serving.

  23. marshamayhem
    I use these EVERY week for taco Tuesday instead of tacos or other wraps. I LOVE them. I don't add the onion powder and I cook them in quite a bit of coconut oil. Any leftovers I have with eggs on for Huevos Rancheros. I do find them a little difficult to roll, but use enough water and let it sit a while longer and they're great.

    I roll them out between two sheets of baking parchment too, makes them easier to handle.

    Replies: #374, #375
  24. marshamayhem
    Oh and mine are never round, they are all sorts of shapes. And as a true lover of naan breads I wouldn't say these come close. So maybe just renaming them to flat breads would be better!
  25. Crystal Pullen Team Diet Doctor

    I use these EVERY week for taco Tuesday instead of tacos or other wraps. I LOVE them. I don't add the onion powder and I cook them in quite a bit of coconut oil. Any leftovers I have with eggs on for Huevos Rancheros. I do find them a little difficult to roll, but use enough water and let it sit a while longer and they're great.
    I roll them out between two sheets of baking parchment too, makes them easier to handle.

    I am glad you are finding so many uses for this recipe! Thank you for sharing your feedback.

  26. wplogin-e8edfa35-e99c-4445-a07d-87a5e694b091
    These were so strange.. it was like eating raw paste. The taste was ok. I added bagel seasoning but could not get past the weird texture. Something that should not be eaten.
    Reply: #377
  27. Crystal Pullen Team Diet Doctor

    These were so strange.. it was like eating raw paste. The taste was ok. I added bagel seasoning but could not get past the weird texture. Something that should not be eaten.

    I wonder if something when wrong with your measurements. Psyllium is an interesting ingredient that does lend a different, but usually, pleasing texture to low carb baked goods.

  28. Anthony
    Delicious! No garlic butter required. Superb accompaniment to tonight’s deconstructed samosa, with tandoori cauliflower.
    Reply: #379
  29. Kerry Merritt Team Diet Doctor

    Delicious! No garlic butter required. Superb accompaniment to tonight’s deconstructed samosa, with tandoori cauliflower.

    Great! So glad you enjoyed it!

  30. kazy
    I can't have psyllium husk powder. It's the same reason I can't eat real keto bread like Base Culture and Unbun Bread. It gives me major diarrhea. Got a substitute?
    Reply: #381
  31. Kristin Parker Team Diet Doctor

    I can't have psyllium husk powder. It's the same reason I can't eat real keto bread like Base Culture and Unbun Bread. It gives me major diarrhea. Got a substitute?

    Here's a link to our Coconut Flour bread which does not use any psyllium.
    https://www.dietdoctor.com/recipes/keto-coconut-flour-bread

  32. Robin
    I wish I had read the comments before I made it. Dough came together well and formed nicely but I didn’t use at least a half a cup of the water and it was still kind of spongy. Has the texture and taste of potato pancakes. Absolutely nothing like Naan.
  33. Farah
    Absolutely loved these. Thank you so much for the recipe it definitely filled the curry and roti craving for me. I make curry often and didn't have anything keto that i had already tried and liked but these were easy and lovely. Will be making a couple of batches to put in the freezer.
    Reply: #384
  34. Kerry Merritt Team Diet Doctor

    Absolutely loved these. Thank you so much for the recipe it definitely filled the curry and roti craving for me. I make curry often and didn't have anything keto that i had already tried and liked but these were easy and lovely. Will be making a couple of batches to put in the freezer.

    Great! So glad they worked well for you!

  35. Thom and Mary Ellen
    Also have tried these twice. Disaster both times. I don’t mind the taste or texture (love coconut!), but they fall apart so easily. Wry frustrating. I suspect maybe the ingredients that the test kitchen is using have very different characteristics than what I (and many of those who left negative reviews) have used. So weird, ‘cuz the vast majority of DD recipes we’ve tried over the past 2 years are awesome!
  36. Ang
    This is most definitely not a recipe for a naan bread. I can imagine the difficulty of making a Keto bread such as this, but I followed this recipe step by step and it was horrendous. Sorry but this could be much better.
  37. Franky
    I wanna try to make keto naan...But looking at this recipe and especially at the quantities, that doesn't seem right at all...75gr of coconut flour and 475ml of water? How is that gonna ever give a dough consistency...? You're gonna end up with a very thin pancake dough at best... So I'm gonna try to make it, but not following the recipe to the letter... I think one might achieve a better dough consistency when one has a ration of 2 1/2 dry ingredients vs. 2 wet ingredients.... Also the real naan uses yeast, and as far as I know, yeast is not a problem for keto... In most naan recipes, yoghurt is used...So I would use for the wet ingredients greek yoghurt and water... And the recipe says boiling water! WHAAAT.... How are you gonna get the dough to rise with boiling water...? You're gonna kill the yeast... And finally, 110gr of molten butter for brushing the naans....That also might be a bit too much....Sorry....but the way the original recipe is formulated, seems to me a recipe for disaster....
    Reply: #388
  38. Kristin Parker Team Diet Doctor

    I wanna try to make keto naan...But looking at this recipe and especially at the quantities, that doesn't seem right at all...75gr of coconut flour and 475ml of water? How is that gonna ever give a dough consistency...? You're gonna end up with a very thin pancake dough at best... So I'm gonna try to make it, but not following the recipe to the letter... I think one might achieve a better dough consistency when one has a ration of 2 1/2 dry ingredients vs. 2 wet ingredients.... Also the real naan uses yeast, and as far as I know, yeast is not a problem for keto... In most naan recipes, yoghurt is used...So I would use for the wet ingredients greek yoghurt and water... And the recipe says boiling water! WHAAAT.... How are you gonna get the dough to rise with boiling water...? You're gonna kill the yeast... And finally, 110gr of molten butter for brushing the naans....That also might be a bit too much....Sorry....but the way the original recipe is formulated, seems to me a recipe for disaster....

    Thank you for your feedback. Please let us know how your experiment turns out.

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