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…
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 coconut flour
  • 2 tablespoons 2 tablespoons ground psyllium husk powder
  • ½ teaspoon ½ teaspoon baking powder
  • 1 teaspoon 1 teaspoon salt
  • 13 cup 75 ml melted coconut oil
  • 2 cups 475 ml boiling water
  • coconut oil, for frying
  • 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 then boiling water 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. 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 coconut oil over medium heat until the Naan turn a nice golden color.
  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.


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…

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 fryquickly in a frying pan on medium-high heat to get the lovely golden brown color.


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

Goes great with

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  1. Shazi
    Hi slice of coconut flour bread is how many grams ? 30 grams is one slice of bread and it has 1 digestable carb? Is it right?
  2. Mary
    Thanks Julia, that is good information. Going to try this week
  3. Jamie
    I was a little skeptical about this recipe after reading the comments but the pic looked so good I had to try it! I fried the naan in a mixture of coconut oil and butter, and then rather than try to flip them all at once, would fold in half and press down, then flip and keep doing it until both sides were well browned, and the process helped to firm them up and dry them out. Then I kept them warm in the oven and spread chopped garlic on top. Heavenly!
  4. Michel
    Best to think about these as true Naan - they don't quite taste that, but there is a reason I say this.

    Also, consider this a "make in advance" type of bread. Prepare the day prior if at all possible.

    I started off "frying" in oil, but as many commenters noted, the edges get VERY frayed and crispy. So I switched to treating them more like Bannok. Bannok is "dry fried" in the pan.

    So to get the best results, get your pan nice and hot, and when you drop the bread in, it will sizzle, but this will be water. That will seal the outside. Let that sit for a good 5+ minutes until it starts to almost burn (should be beyond toasted, and looking like it is starting to char) then flip. Cook on the other side another good 5+ minutes. If your heat is high enough, about 3-5 minutes in, you will notice the dough gets very lively. What is happening is the water inside is going "super-critical". It is basically turning to steam on the inside that can't bet out, and because of that the steam, the rest of the batter can cook properly in the middle. Just before the 2nd side burns, take the bread off the heat and toss onto a baking sheet and place in a 400~450 degree oven. You will see right away that they puff up again as the steam cooks them. You can leave them in the oven for 15-20 minutes until you see them starting to deflate. You will now have a true naan. It will still be doughy on the inside, but more in the good sense.

    We served this with Keto Cauliflower Hummus and it was a perfect pairing.

  5. Mary
    Made with ghee instead of coconut oil. Turned out great. Make sure all the flour and psyllium husk get wet. I folded the dough over several times with a spatula, then let rest forv5 minutes. I cooked mine in the oven at 350 for an hour, turning over every 15 minutes. This can be done early in the day. Right before serving I heated up a pan, rubbed a small amount of ghee and cooked until it started to char a bit, flip and did the same on the other side, didn't take long. Brushed with melted butter and garlic. It was delicious.
  6. Connie
    I tried and they fell apart-maybe I don't really know how to fry? I didn't grow up frying anything-ever. Mine fell apart in pan and I threw them away. I tasted the dough and actually thought the flavor was pretty good.
  7. Catherine
    I made these last night to go with a chicken curry. They were really good even without coconut oil in the mixture. Really good with melted butter & garlic. Even my grandson who is a bit picky eater when it comes to my “funny” recipes enjoyed them very much. I must say I used the whole psyllium husk because I find the powder a bit bitter..even makes the rolls seem a bit whole-wheaty. All the recipes I have tried have been really good..thanks Diet Dr.
  8. Megan Newell
    I'm going crazy trying to figure out the nutrition! When I click on the nutrition tab on the recipe all it says is 3 grams of carbs. Calories? Fat? Protein?
    Reply: #211
  9. Raigin
    These do not come out to equal 3 carbs. I entered the recipe into my carb manager app and it came to 5 carbs per naan round. It all comes from the coconut flour.
  10. Mountain Mama
    Seed oils are toxic
    Reply: #218
  11. Idil
    A single piece has about 430 calories and 35g of fat including the oil used for frying and the garlic butter put on top, 6g of protein and 5g of carbs. (I used 15g of coconut oil to fry and 6 grams of garlic butter on top)
  12. Jennifer Strohl
    I made a double batch right off the bat because the picture looked so good. I had the same results as many, mushy and terrible. I pan fried them forever, but they still stayed mushy on the inside. I wasn't about to throw ALL of them away, so I baked them right on the rack in the oven at 350 degrees F for about 35 minutes. I then turned the oven off, let them in there and went shopping. I came back later and took them out of the oven. Wow! A completely different bread! So don't throw them out! Try what I did, and I think you will be pleasantly surprised!
  13. Klarisa
    Wonderful naan. I used the amounts as given, I ground the psyllium husk at home and it was quite coarse, used boiling water. Turning the naan over is a little challenging, after the first side is done, it is much easier to handle. I put the breads into oven (130 C) while cooking the rest. Highly recommend.
    Also, I used a dry, cast iron pan.
  14. kay
    something seems off with your metric conversion. 1 cup liquid is not the same in grams as 1 cup flour. 3/4 cup flour should only be around 90g but yours say 170g. probably thats why some people who tried had theirs fall apart when cooking.
    Reply: #217
  15. Linda
    Just tried these, and although they tasted great, I could not get them to stick together in the frying pan. Any ideas?
  16. Jay Ramachandran
    I made this today ,came out good. I didn’t really fry it but made it in a cast iron skillet with coconut oil.
    My wife made palak paneer and it was so good with it !!!
    Thanks so much.
  17. Maxine
    You are confusing the measures. Right now there are 3 different measures that are being discussed:
    3/4 cup coconut flour = 96 grams = 178 ml
    I'm not quite sure why they use ml for dry ingredients but...
  18. ketokat
    @mountain mama where are the seed oils?
  19. Caron
    Have noticed a lot of people having trouble with this recipe. I just made the Keto-Connect Naan and It was absolutely amazing. Easy to make and did not fall apart.

    1/2 cup Coconut flour
    1.5 Tbs Psyllium husk
    1/4 tsp baking powder
    3 Tbs coconut oil
    1 cup hot water

    mix and leave for 15 min

    If you google Keto Connect Naan bread you will find it.

    Reply: #227
  20. Celinejph
    I was quite disapointed, it was my first recipe I tried here, it looked easy to do...What I did was not even close to what I saw on the picture....It smelled really good but the taste was meh...Well a waste of food because I tried several times and it never worked...If I failed something this easy I don't think I should try the other recipes...
  21. DC
    Love this! Topped with butter, cinnamon and a stevia packet... instant cinnamon roll. Also used as base for strawberry shortcake. The best is topped with butter, stevia packet and a few drops of maple extract.... pancakes!!!!!
    Have made these twice and they come out a little doughy, but are still delicious. I make a batch of 10 and keep them in the fridge.
  22. glendaglayzer
    I recently made this bread. Had some in the fridge and added it to my Dear Dog's food bowl. He is twelve and has been ailing since birth with digestive problems, most of the time not wanting to eat at all. Suffering regularly with diarrhea. He now gobbles up his food and takes healthy dumps. Who would have thought that Keto Bread was for him? Grateful.
  23. Velenda
    I’ve read that psyllium husk’s can vary widely depending on brand. The brand I have right now produces a blue tint that is pretty unappealing. Also I dried the dry fry mentioned elsewhere in the comments and it was a lot better! Good luck!
  24. Susan Rathgebee
    I am so tired of authors posting recipes online, that they know darn well do not work. This is just another one of those.
  25. Susan Rathgeber
    This is just another variation of a gluten-free pancake. The author must have been pressed for time, and did not put in the required 10-12 tries that would have been needed to make this a worthwhile post -- a dicey proposition because they are obviously (see grammatical error in her profile) in need of a few more writing classes.... Clearly she is inexperienced as a gf baker, a researcher, and a writer.

    FIRST, this batter, as others have observed is WAY too wet. Not even close to the correct consistency, a fact the writer would have picked up on if they had any real experience with gf baking. SECOND, obviously the author KNEW that frying this so-called bread wouldn't work, but just decided it would be fun and exciting to waste everyone else's time by putting that in the article anyway. I mean, who doesn't read these things because we have absolutely no life whatsoever and like cleaning the kitchen????

    Also very clearly the objective of making this GARLIC naan is to hide the subtle yet unmistakable taste of (you guessed it!!!) coconut... Which really is not a bad flavor. NEXT the inclusion of some guar or xanthan gum would really have helped with this recipe, to help stick it together. Again, something any gf baker would know (or anyone who has Google at their disposal).

    Let's just call a pancake a pancake and be done with it you may ask??? The answer: CLICK BAIT. This is just another grainy, soft pancake. But if the author/website can get a few more clicks out of misrepresenting an article as something new or worthwhile, they sell more ads. We have all been duped again, by this click-hole site that is basically three or four already-well-known facts, presented as "new" or "improved", with the simple goal of making money by wasting our time.

    You're welcome.

  26. Susan Rathgeber
    Another few things to note: Making this recipe to spec will NOT provide you with 6-8 naan-sized breads. You would need to double the recipe to do this. The author also neglected to note how thick the naan should be; how deep the oil for frying; and the temperature at which to fry. IF you are going to bake these, the recommended temperature would NOT be 350F but more like 400-425F, unless you want to bake them for 45-55 minutes and have a dry, flat, crumbly mess.

    Authors need to do their GUESSING on their own time. There is no real substitute for putting in the WORK required to produce a working recipe. Sadly, Diet Doctor, you gave this misinformed lady a trophy for showing up.

  27. Shelly
    I tried this and it’s delish! Thank you for posting. I did 2 methods using the fry pan first with ghee. The bread was light, crispy and I loved the crunch. I also tried baking first for 15 minutes on 425. This method would make a better sandwich as it was more pliable. I added basil, garlic powder and tarragon before frying the batch from the oven.
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