Keto Naan bread with melted garlic butter

Keto Naan bread with melted garlic butter

Indian tonight? Don’t skip the bread — make your own keto version of Naan with this easy-to-follow recipe. Then, achieve ultimate crave-worthiness with the garlic butter. Mmmmm…

Keto Naan bread with melted garlic butter

Indian tonight? Don’t skip the bread — make your own keto version of Naan with this easy-to-follow recipe. Then, achieve ultimate crave-worthiness with the garlic butter. Mmmmm…
8 servingservings


  • ¾ cup 175 ml (100 g) coconut flour
  • 2 tbsp 2 tbsp (15 g) ground psyllium husk powder
  • ½ tsp ½ tsp (2.5 g) baking powder
  • 1 tsp 1 tsp salt
  • 13 cup 75 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


Instructions are for 8 servings. Please modify as needed.

  1. Mix all dry ingredients in a bowl. Add oil and boiling water (hold some of it back in case it's not needed) and stir thoroughly.
  2. Allow to rise for five minutes. The dough will turn firm fairly quickly, but stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny then add more psyllium husk until it feels right. If it's too firm, add some of the remaining water. The amount needed may vary depending on what brand of husk or coconut flour you use.
  3. Divide into 6 or 8 pieces and form into balls that you flatten with your hands directly on parchment paper or on the kitchen counter.
  4. Fry rounds in a skillet over medium heat until the Naan turn a nice golden color. Depending on your skillet you can add some coconut oil to it so 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 on 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

This is by no means an authentic recipe for Naan. A traditional Naan is baked using wheat flour. In order to make this a low-carb recipe we have to substitute the wheat for a gluten-free flour with less carbs.

We opted for coconut flour since we believe the flavor goes better with Indian cuisine than, for example, almond flour. The Naan's in this recipe will have prominent taste of coconut and it will be much more dense than the traditional version.

This can be good to know in order to have realistic expectations.

Ground psyllium husk powder

This recipe calls for ground psyllium husk powder. It's a fibre 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 Naans are falling apart when you fry them, 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 in room temperature and reheat by frying them quickly or placing them in a toaster.

Goes great with

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  1. Monica
    I just asked this too - after eating 3 of them 😂 oops! Good thing I was only up to 3g before having them (I'm new so expected the recipe keys to be accurate, isn't that part of what we pay for?)
  2. JaneC LCHF newbie
    I have made these again, 4 serves and 50g coconut flour ... think i used the 100ml before, and, it seems that different brands of coconut flour have vastly different carb values so that isone thing to watch ouf for (and although not used in this recipe milled flaxseed has greatly different carb values dependent on brand... can't say i understand why/how but there it is (and it's not the total vs net carb difference I'm referring too)).
  3. Bla
    This recipe should have been called a KETO PANCAKE. it taste nothing like Naan but maybe can pass as coconut pancake!
  4. John
    this exact recipe should be taken out of here
  5. Louise
    what else can I use besides coconut flour and oils, I do not like coconut at all. every thing you make has coconut in it. what can I use for oil if not coconut??
  6. Jason
    This may have been my worst cooking experience ever, and I've been doing this gig for quite a while. My whole damn house smells like coconut, I've got the globs of aliens in my cast iron pan, the smoke detector is working overtime and my dog wants to relocate. Naan turned to none. I chucked the rest of the "dough" into the woods next to my house and now all of my forest critters hate me.
  7. Jakarta
    I tried this recipe. Very easy and quick. I baked them first @ 350F for 20 minutes like Christine suggested above then pan fry it until they turned brown. It worked!! And this yields 8 pancakes. They are yummy...Thanks!!
  8. Joujou
    I would like to receive a recipe for vegan muffins . Thank you. I like your Keto page and I am following you
  9. Julie
    I can't believe people can't accept that different brands of products can lead to different results and are often rude about it I'm lucky mine were great first time I suppose.
  10. Anna
    Loved this recipe. I needed to add more water than stated to get the right consistency but it worked a treat. Topped it off with melted butter & fresh garlic & served it with the chicken Garam Masala......delicious:)
  11. Amanda
    Emily, thanks so much for helping out with the flax seed substitute, that's what I used and will next time use your water advise. I loved the flavor and texture despite not doing as you suggest. Thanks Diet Doctor for this and all your great creative recipes! They're SOOO much fun and delicious!
  12. Ivy Hood
    I'm very happy that I tried this recipe despite the reviews. These turned out amazing and delicious, especially with the garlic butter (I added a sprinkle of ground coriander as well!) I found the best method to be using about 1.75c boiling water, heat oven to 350F, fry until browned for color and then bake for about 10 minutes. I made each piece quite thin, less than 1 cm thick , but not thinner than .5cm and they would puff up just a bit especially around the edges before I flipped them in the frying pan. I did use about 1 tsp of coconut oil for frying per bread. I fried for 2-3m per side. Delicious.
    Reply: #263
  13. Ivy Hood
    I forgot to include that I used whole psyllium husks because that is what I had on hand and I did NOT grind them down. I also used high fiber coconut flour. For those saying that this recipe is very sweet, be sure that you are not use extra virgin or unrefined coconut oil. Following the recipe as I indicated, I got a bread that had the texture and taste very similar to naan bread as far as a healthy substitute goes.
  14. Jan
    I cooked these today to accompany Keto Kheema (Google it). I followed the recipe to the letter, turned out fantastic! These will definitely become a staple whenever we have an Indian style Keto dish.
  15. Graham
    Try mixing a spoonful of dessicated coconut, and chopped coriander. in with the dry ingredients. it was lovely
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