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…
USMetric
8 servingservings

Ingredients

Keto naan
  • ¾ cup 175 ml (100 g) coconut flour
  • 2 tbsp 2 tbsp (15 g) ground psyllium husk powder
  • ½ tsp ½ tsp onion powder (optional)
  • 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

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 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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305 comments

  1. carol
    I have made these again and they are much better, I didnt want to cook all the mixture, so I rolled into balls and put in the fridge. They have been in the fridge since wed, just cooked them in the oven, with butter added on top. I had them with the chicken garum masala.
  2. Char
    I tried this modified recipe, and it was a fail. Made a dough LIKE playdoh, but did not hold together at all with cooking. Tried to salvage with adding an egg, but still a fail. I suggest abandoning this recipe entirely, find something else. Tried to bake, still a fail. used as Naan "rice"
    Reply: #90
  3. Rhonnie
    Made today, and they came out perfect. I add the boiling water gradually and gradually added the oil last to ensure a firm consistency. I rolled the dough in balls by hand and flattened them by hand to a thin patty, and fried in a cast iron pan with butter spray. Naan bread is not thick. Once browned, I placed in the oven to warm. Placed leftover dough in a baggie and placed in the refrigerator.
  4. Andreas
    Great recipe! The only thing I can recommend all others are: use a non-stick frying pan and use no oil when frying them. Use high temperature (I used Nr 6-7 of a 10th scale).

    Tried first my French de buyer iron pan with oil = disaster

  5. Maryanne
    Made these today and at first I thought it was a disaster, but messed around all bit with thickness and cooking method and have decided that rolling these out as thin as possible (almost paper thin) and then placing in an oven to dry out a little after pan fry producer a nice crisp bread. Not exactly what I'd envision when I picture naan but pretty Tasty with garlic butter.

    If you get them thin enough and dry them out enough they are like potato crisps!

  6. Ronni
    I loved the recipe, but it came out like potato croquettes, not bread. Very tasty. I could see adding an egg to the batter and a can of salmon and making low carb salmon croquettes out of it!
  7. biggus
    Not tried this yet, but I notice that where the recipe calls for psyillium 'husk' the link takes you to psyllium husk POWDER, which is not the same thing at all. This is probably one reason why some fail and others succeed.

    As Ami points out, a cup (let's call it 250ml) cannot turn into 100ml for a third of it.

    Another thing is that people often confuse dry weights with liquid weights/measures. A cup of water is both 250ml AND 250g (assuming a 250ml cup size of course :), but this does not mean that a cup of say, coconut flour is 250g in WEIGHT.

    A 'cup' varies, 240 ml to 280 ml, so using 'cup' as a measurement without providing the weight in g (if a dry ingredient) or liquid capacity in ml (if wet) is always going to be problem. The US is essentially the last country in the world to still use imperial, so they will have to suffer the conversions from g to oz (or move into line with the rest of the world :) and ml to fluid oz.

    Basically, since people from all over the world are trying to follow these recipes, they should be given in ml (for liquid) and g for other ingredients, and then no-one has a problem. Tablespoons aren't even standard, so if they are used, they need to be at least specified what size, though 15ml (or 3 teaspoons) is pretty much universal.

    Anyway, I'll try this one tomorrow and see if I get a mess, or success :)

  8. Arne S.
    Wait. You don't count the fiber as carbs? So in the case of your strict low carb diet, I shouldn't be counting ANY fiber in the food as carbs? If so, that would have been great to know as I have been including them for the past 5 weeks. Please clarify this and let me know so I can adjust my diet accordingly. Thanks
    Replies: #61, #62
  9. Sujaan
    This recipe worked great for me! I fried first few in butter, that was great. I tried frying in coconut oil, not so good. Then I fried in a dry non-stick pan, this also worked very well. I also baked a few and though they came out harder, less like nan, I really like them as dipping crackers. All in all it worked out great! Thank you. Sorry for those who had trouble. I followed the recipe exactly and used whole husk psyllium and Nutiva brand unrefined coconut flour.
  10. Vladimir
    As I know the coconut flour is 45-60 gm of carbs on 100 gm. And your recipe with 200 ml of coconut flour can't be 3 gm per serving!
  11. Michelle
    Net carbs = total carbs - fiber - sugar ALCOHOLS *Not sugar. For example, Russell Stover sugar free candies usually have 23 carbs a serving and 20 -23 sugar alcohols making them 0-3 carbs a serving.
  12. Peter Biörck Team Diet Doctor
    Arne, Yes, We only count net carbs as carbs in our recipes.

    Michelle, we don't use any type of sweeteners in our recipes. We recommend avoiding that stuff at least for daily usage, regardless of what the net carb count says.

    Reply: #70
  13. Vladimir
    Ok, I see. So, 28 gm of coconut flour has 16 gm of carbo. These 16 gm include 10gm of fibre and 1.9 gm of sugar. What about other 4.1 gm? They are not fibre, not sugar, not starch... What are they? Should we include them in calculating our daily consumption of carbs?
    Reply: #64
  14. Peter Biörck Team Diet Doctor
    Vladimir, 16-10 = 6 is the correct way of counting. (total carbs - fiber).
  15. vladimir
    Thank you, Peter!
    But the question is still open, what are of those 4.1 gm, if they are not sugar, not starch...?
    Reply: #66
  16. Peter Biörck Team Diet Doctor
    Hello again Vladimir! :)

    Yes you are right it's a bit of a mystery. ;-) Coconut flour is special...
    http://www.ehow.com/info_12331468_coconut-flour-starch.html

  17. Vladimir
    Strange indeed. And the article gives zero sugar in 2 tablespoons of coconut flour!
  18. Jaswinder
    Please let me know if it's ok to eat 4-6 tablespoons of coconut flour with Psyllium husk everyday?
  19. Monica
    After reading all comments, I added garlic powder to mix (too lazy to chop up)! Also decreased water to 400ml and added another tablespoon or so of physillum husk.. I also used boiling water as some people had mentioned was important. The mix came out perfectly!! YAY! I cooked with no oil or butter in a non-stick pan as there is oil in the mix plus i was afraid they would get all soggy from the added oil. Really turned out great and they stiffen up a bit as they cool. You could actually make a pancake out of this mix as well if you omit the garlic powder (of course husband thought up that idea)! So good luck everyone. This recipe will go into my "keep" pile.
  20. Arne S.
    Thanks Peter, but as far as eating foods, other than your recipes, should I be counting all carbs or just net carbs (total carbs - fiber)? This is what I am unclear about.
    Reply: #71
  21. Peter Biörck Team Diet Doctor
    Hi Arne!

    Always count net carbs. But avoid sweeteners regardless of the net carb count. :)

    Thanks Peter, but as far as eating foods, other than your recipes, should I be counting all carbs or just net carbs (total carbs - fiber)? This is what I am unclear about.

  22. dAZ
    how many carbons are these please
  23. Peter Biörck Team Diet Doctor
    Hi daZ!

    If you hover your mouse over the symbol for "Strict/Moderate/Liberal Low Carb" on the pictures for all the recipes then you will get that info.

    The amount of displayed carbs is net carbs (Total amount of carbs - fiber).

  24. Angie
    I tried this and it was a total fail. My dough felt like play-dough but wouldn't hold together for frying. Taste was also terrible.
  25. Monica
    I've made a variation of these before and I'm thinking of using these as a base for mini pizza's. I may prefer that over the cheese crust. That was delicious but too heavy for me. What do you think?
  26. LowCarbCook
    Just tried it. A success! Make sure you add boiling water and add it gradually while stirring the mixture vigorously. The dough rose pretty fast and evenly, and had a good texture. There was no problem flattening it or frying it in the pan.
  27. Patty
    Turned out perfect. Made exactly according to recipe. I just dumped all the oil in then the water and stirred vigorously. I put plain butter and Ceylon cinnamon on some of them and they were delicious!
  28. Patty
    Ps- I also patted mine out on a silicon baking sheet .
  29. Barbara
    How much coconut flour in grams or ounces please? Here in the UK mls are a liquid measurement and I don't believe cup sizes are standard around the world are they?
    Reply: #80
  30. Peter Biörck Team Diet Doctor
    Hi Barbara!

    I don't have the weight. I recommend that you use the cup. We use US cups.

    Read this:
    "There is a very slight difference between UK/European/Australian cups and US cups. The UK cups are 250mls and US cups are 240mls"

    So it really doesn't matter, US/UK cups.

  31. Barbara
    Thank you Peter.
  32. Dawn
    Thank you just tried it, but used golden flaxseed flour as I didn't have psyllium husk. Added about 3.5 tablespoons as dough was a bit wet. I also fried on cast iron crepe pan with no oil. Went really well with butter chicken Yum!
  33. Carol
    Has anyone thought about using almond flour instead of coconut flour? It has less carbs.
  34. Renee'
    What else can be used instead of psyllium husk or as Dawn said Flaxseed flour as I have neither of them. I am just starting out on this low carb journey.
    Replies: #88, #107
  35. Luna
    I just made these today (Jun 23, 2016) and they turned out wonderfully. It was my first time making them so there were a few trials, but mostly success. I found it easier to use an electric skillet that holds the temp at 400F. I also found that my bread wanted to remain limp and fall apart when "frying in oil", so I removed the excess oil and kept the skillet just coated in oil. Oh, that did the trick. They puffed just a bit like they should, stayed in tact, and turned a lovely golden crisp on the outside. I did add a bit of cardamom and curry seasoning to the dough as well. Thank you for this yummy recipe.
  36. Sheila
    I just tried to make these, and they were a fail. I want to try again so I am hoping that someone has an idea on what to change. I used 1T of psyllium husk powder because I did some research and it said about 1/2 of what you would use for flakes. It had a consistency of a greasy bread dough, not Play-Doh, but not sure how to fix it. I read that some people said to add water slowly BEFORE the oil, would that help? I think I might try it with no oil in the pan since there seems to be enough in the mix itself, but any other ideas on what I could change?
    Reply: #87
  37. Kristin Berglund Team Diet Doctor

    I just tried to make these, and they were a fail. I want to try again so I am hoping that someone has an idea on what to change. I used 1T of psyllium husk powder because I did some research and it said about 1/2 of what you would use for flakes. It had a consistency of a greasy bread dough, not Play-Doh, but not sure how to fix it. I read that some people said to add water slowly BEFORE the oil, would that help? I think I might try it with no oil in the pan since there seems to be enough in the mix itself, but any other ideas on what I could change?

    Hi Sheila!

    The recipe says 2 tablespoons of psyllium husk powder so that could be why it didn't work out. I'm sorry and I hope you give it another go!

  38. Kristin Berglund Team Diet Doctor

    What else can be used instead of psyllium husk or as Dawn said Flaxseed flour as I have neither of them. I am just starting out on this low carb journey.

    Hi Renee!

    Unfortunately you can't substitute the ground psyllium husk powder. It's needed to give the bread texture. If you can't find it in your grocery store, try ordering it on-line.

    Good luck!

  39. ADor
    Hi all -- can you substitute ground flax seed for the psyllium husk? Has anybody tried this? Thanks!
  40. Desiree
    I had the exact same thing happen! I was so disappointed, it just fell apart completely while trying to fry it. I was glad I had some backup cauli-rice because this was my worst failure so far.
  41. Marlene
    Please update this recipe. It should read psyllium husk powder NOT just psyllium husk!
    Reply: #92
  42. Dr. Andreas Eenfeldt, MD Team Diet Doctor
    Fixed, thanks!
  43. Patricia
    My first attempt did not come out well...I am going to experiment with this recipe and will post if I have success. This sounds so good !
  44. ADor
    This recipe is awesome. The consistency was a little wet, so I just added psyllium husk, a teaspoon at a time, until it was a little dryer and less sticky.
    **Key note** Don't use too much oil when frying in a pan. You barely need enough to keep it from sticking, or none at all if you use a special non-stick skillet. This process is akin to making tortillas, so if there's too much oil in the pan, the bread gets soppy and starts to fall apart. Dry heat makes the dough firm up and toast a bit so it's like real flour naan.
  45. Sue
    100ml=3/4 cup of measured coconut flour if you are measuring or, like me, prefer to breakdown the carb content on my own. etc.

    Also 1ml = .789g. 100ml = 78.9g.

  46. rashied
    what kind of oil do you mean for frying?
    Reply: #100
  47. Aurora
    I tried the forest fauna recipe mentioned here and thought it unpleasant in terms of mouthfeel. The photo on the web site looks more like commercial pita bread. Can't recommend that recipe. Wanted to try a recipe with less ingredients.
  48. martha
    I followed the directions exactly and I was a total disaster.
    You can make hold together coconut flour just with oil and water,because coconut flour is too grainy for that.
    I rather use the keto pancakes from Martina Keto to make amazing naan.
    I agree with another person that the picture looks like commercial naan bread.
  49. Christine gitsham
    Sorry folks didn't like texture of this, think I'm not liking too much psyllium. I used a tablespoon of carbquick with some melted butter pinch of salt, some hot water and cooked on my skillet,almost like the real thing. I know it's not so low in carbs but having given up rice which I loved with curries or chillie so had to have something almost real.
  50. Kristin Berglund Team Diet Doctor

    what kind of oil do you mean for frying?

    Hi Rashied!

    A small amount of coconut oil works fine. Good luck!

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