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.
8 servingservings


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 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.

Goes great with

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  1. Justin
    Not a fan of coconut but the flour wasn't over powering. In fact, it smelled like a cookie when frying. I made of few modifications. I added 3 Tbs of ground psyllium husk powder and waited a little longer than 5 minutes for it to rise because it was too hot when I tried to form the balls. I also added quite a bit of coconut oil to the frying pan and then baked the bread for about 20 minutes at 350. Tastes pretty good. My 2 year old (a picky eater) even ate some of it.
  2. Rob
    I Just made these and they are surprisingly pretty good and go well with Indian food.But not without problems too.I found them to take for ever to cook and were getting burned around the edges.The middle stayed raw so I kept pressing them down in the fry pan with a spatula to squeeze the uncooked dough up through the slots in the spatula,then flipping back and forth,until it was all cooked right through.
    I am wondering if it would be better with a little less water,or oil.
  3. C
    It turned out great! Pretty much followed the recipe exactly except for the boiling water addition. Depending on where you live and your measuring technique you may need to add less water to get the right consistency. I did place mine in the oven to keep them warm which may have helped with the sogginess others are experiencing.

    Another note, if you cannot find psyllium powder or flax seed meal, usually you can find the husks or seeds. Grinding the husks or seed through your spice or coffee grinder to use in this recipe is sufficient to get the consistency you need for this naan.

  4. Sad Hungry
    This recipe is awful! No, seriously! Don't waste your time, this disaster crumbles in the oil no matter what tweaking you do to it after you realize you're going without nam. You can't even salvage the batter by throwing it in the oven because it DOESNT bake. I'm a broke college student and wasted more money on the ingredients than I would've had I ordered take out! (Saddest face ever)
    Reply: #176
  5. Marilyn
    These turned out delicious! Loved the flavor and texture. I used fresh new baking powder (fresh so i would be sure they would rise) and organic coconut oil. I timed the rise at exactly 5 minutes. Then I divided the dough into 8 pieces and molded each one into the right shape with my hands. They were maybe 1/3 diameter of the size of most Naan I've had (one just fit on a spatula), and about 1/2 inch thick. I cooked them 4 at a time, just like I do pancakes, meaning I melted about 1 tablespoon coconut oil in the frying pan for each batch. I fried the 1st side on medium heat, for about 5 minutes until that side was golden brown. I tested the center with a fork and could tell it was cooking slower than the rate the outside was browning, so I reduced heat to medium-low to give it time to catch up. Then I flipped each one over and cooked the other side for about 7 minutes until I could see it was golden brown and the center done. To me, these were soft, more like pancakes, and not stiff like most Naan I have had. But I can eat them the same way as naan!
  6. mel
    mine didnt stick together or rise. they tasted great but had the texture of stiff mashed potato patties. but in whole they worked really well with the chicken curry and i an mega full. will do that again.
  7. Tracy
    Made these tonight and they were awesome. Held together and fried beautifully. We were concerned about the carbs but see your reply above to Jay Smith and now understand how these have 3 grams net carbs. I'm assuming that the 20 grams/day are also calculated as net carbs?
  8. John Mulcahy
    Total fail my first try following the recipe to the letter. Yes, I know not all coconut flours and psyllium husk powders are not the same. I use Philippine coconut flour and Indian psyllium husk powder cause that's what's available in Seoul.

    Checked some videos for making similar style breads/flatbreads. Learned a few things to try;
    1. After add oil & water, keep stirring until the dough forms.
    2. Add less water to start - say 1 cup (250 ml) or whatever you think best - then add a bit more if the dough seems too dry.
    3. Bake on parchment paper - rolled thin, 180 C, 20 minutes. Cooking these in a pan can take quite a long time as some others have pointed out.

    Will try these again following the tips from the videos. Hopefully it will make a difference. Will post results. The ingredients are not that expensive here in Seoul, so I can afford a little bit to fail and learn.

  9. Tammy
    I'm obsessed with these ????soooo good
  10. Julie
    I want to try these made with traditional ghee (Indian clarified butter with no dairy solids left in it) My husband is from the Indian subcontinent and we use ghee, it has a flavour and versatility that oils and fresh butter just don't have. I am going to try the LC Naan bread recipe but use ghee and cook them 'Paratha' bread style!

    I have just started LCHF (coming up to day 4) and by cooking our normal veggie & meat/chicken/fish curries with extra ghee (I previously felt I was being naughty by still using it) amd not having rice but salad and a small yoghurt dip enriched with a splash of cream and cold-pressed mustard seed oil I am feeling as full as normal - in fact full for longer!

    I am a very experienced Indian-style cook and use lots of ingredients that maybe others don't know about but which could fit in with the LCHF way of eating. Happy to help if anyone wants recipes!

    I would love to find out whether whole milk Paneer (home made cottage cheese) fits with LCHF? Saag Paneer cooked with ghee and cream is a delight :-)

    Reply: #192
  11. Michelle
    I made this but didn't enjoy it at all. There was an overwhelming coconut taste which I don't like at all. If coconut is your thing then this may be for you.
  12. Kim
    Mine were a big mess and tasted awful. Only good thing was the garlic butter. I threw out the broken up naan pieces. Never again.
  13. Rey
    I made these after reading all the comments and taking everyone's suggestions into account. I was prepared to make changes, but I didn't really end up needing to. The only change was swapping out the psyllium husk for xanthan gum because I had it on hand and baking instead of frying (for half an hour at 350, flipping halfway through).

    When I make this again I'll use less water (probably around a cup and a half instead of two) just because they stayed a little soggy in the middle and add some spices to the dough.

    Reply: #190
  14. Wendy
    Never again, waste of good ingredients, nothing even resembling a naan. Aweful
  15. Lynne Galligan
    MIne were crumbly and fell apart when I tried to fry them - good flavor but absolute disaster....not bread at all. I gather from reading other comments that it was too much water?? Won't make this again....
  16. Lulola
    I wonder if it is possible to fry the bread in rapeseed oil (colza)? It also has zero carbs and costs pretty much nothing here as opposed to coconut oil. Has anyone tried it?
    Reply: #210
  17. Allison
    Mine turned out great. My boyfriend is Pakistani and he loved them. The only thing I did different was instead of adding coconut oil to batter, I used ghee, and fried in ghee. I have read alot on making low carb breads and one consistent thing that keeps coming up is the psyllium husk powder. Different brands have different results. I use the NOW brand and it is the powder-if using whole husk you need to grind down to fine powder.
  18. jill
    Sadly, these were really disappointing. I had high hopes as I love coconut. First attempt cakey and crumbly. Second attempt added more water which handled better but when cooked just tasted wrong
  19. 2 comments removed
  20. Gwenni
    Worked perfectly for me. Made no changes... So yummy.. We had them with a curry that coconut milk in them so didn't even notice the coconut in the naan... Will definately have again
  21. Gwenni
    Use ghee instead of butter.
  22. 2 comments removed
  23. Andrea
    Disappointed. In the picture of the end product they look wonderful. It says the texture of the dough should be like play dough. Ok it was, but it looked like play dough (blue) and were just small lumps of mush with garlic butter on them. I’m willing to try again. I must have done something wrong.
    Reply: #223
  24. Theresa
    @Sadhungry; sounds like yours didn't turn out, but many others have had great success, so please don't rain on everyone's parade and tell them not to make it.
  25. Autumn
    Omg. This.
    I'm new to keto... wanted to try out stuff to see how I would do. No this isn't just like bread.... but if you serve this with some butter (mixed with swerve and cinnamon) you'll get that sweet fix!!! Will make at least once a week now ??
  26. Margo
    Mine did fell apart in the frying pan! I did make the Indian chicken Marsala and we just ate the Naan as rice .That's how crumbled they were. The taste was awesome!
  27. Elizabeth
    I entered all the ingredients into a nutrition calculator...I get 9 net carbs... I'd like to see the full nutrition information you have on this recipe.
    Reply: #180
  28. Peter Biörck Team Diet Doctor
    Hi Elizabeth!

    My best guess is that you didn't change to 1 serving when you did the calculation?

    I entered all the ingredients into a nutrition calculator...I get 9 net carbs... I'd like to see the full nutrition information you have on this recipe.

  29. Monica
    Just made these as per recipe. Only had to add more water as didn't hold together. Turned out looking just like your photo. Problem was when I tried to eat them with the curry they broke up and I couldn't eat with them as you do with naan bread. Taste was not enjoyable either. Will never do again just a waste of time, money and ingredients.
  30. Bob and Tink
    This was terrible. I have no idea how you got this rating. But makes no sense I should of known, Naan bread is not sweet nor tastes like coconut this was just crumbs would not brown and fell apart. Did exactly what it stated, I am a very good cook. Don't waste your money might as well took 10 dollars and thrown tore it up.
  31. Julie
    As promised - an update to my post #160 above.

    As my husband is from south Asia, we eat a lot of 'curry' type food - and these have turned out well IF you adjust the ingredients a bit! It will be a coconut overload if you follow the original recipe. It works much better with Butter Ghee.

    I chop and fry the garlic in ghee first, then reserve it for topping the breads. Calling them 'Naan' really isn't accurate - they are more like a Paratha bread in cooking & eating.

    I use less than half the water stated and substitute butter ghee for the coconut oil. I add a bit of extra salt to counteract the coconut flavour. The standing time is imprtant, as the 'dough' will firm up a fair bit. I use oiled hands on an oiled surface to press the 'breads' out to a 10-15cm circle and fry them in just a small amount of butter ghee on a high heat. They will soften and spread a bit, but keep frying and pressing down with a silicone spatula, flipping several times. Don't use too much ghee/oil or they will just be soggy and greasy. I also sprinkle with a little salt while cooking rather than after they're cooked. I also drizzle on the ghee+garlic before the final flip so they get a bit of extra toastiness and flavour.

    My husband loves them!

    Reply: #202
  32. Irene
    Loved these and they are more like paratha - garlic buttery goodness. I followed the recipe exactly and they came out great.
  33. Belinda
    Not a fan at all
    Goopy, crumbly, sloppy almost
    No amount of garlic or butter could help these
    Have now decided I'm not a fan of coconut flour; will try making a cloud bread version
  34. Susan
    First time I tried this, didn't work well - far too mushy. Second time I added half a cup less water and the texture was perfect. Just fry 10 mins on quite a high heat in a little oil, turning in middle and perfect!
  35. Stephen

    Ghee is sourced from dairy, but all of the proteins and milk sugars are removed by the clarification process. Certainly, it might be different for some individuals, but I've never seen any of my dairy adverse friends have any reactions to ghee. Obviously, they knew they were eating ghee and had willingly decided to experiment.

  36. Bob C
    Epic Failure!

    I followed the recipe to the tee but the results were a disaster. Nothing but a coconut flavored, gelatinous mini blob.

    This recipe is the only one that I have tried form this website that was a disaster.

    The concept sounded great though - too bad I wasn't the only one who had problems, which makes me think the recipe is missing something, or the measurements are not right.

  37. Adele Wilter
    Tried this tonight but unfortunately I had not read the reviews as I experienced the same problems as others. It failed to bake all the way through and was just a soft mess. Given all the problems people have had, might I suggest it is removed from your site until you have re-tested and altered the instructions
  38. asif
    How much xanthan gum you used?
  39. Kathy
    I added garlic powder in the dough and changed the quantities as suggested by others. I baked the pieces in the oven at 365 for nearly an hour. The bread was still a bit gooey in the middle but very tasty. It did trick my brain into thinking we were eating bread or pasta. And gave me a bit of indigestion after eating 3 pieces (I know, way too many). Now I will just roll off to bed. :)
  40. Boots

    I'd love some of your recipes!! I cannot eat nightshades.

  41. mememe
    These were very tricky to make. I tried the flip/flatten repeatedly method which turned them into a bread-like substance. Those that cooked through were then kind of gritty/grainy and those that were a but undercooked were rubbery.
    Maybe its the quality of the ingredients but definitely not worth fussing over. I won't try these again even though they were kind of edible.
  42. Rosa
    Violà! Not even close to naan. Rest batter for 15 minuets. Added two whole eggs. Cut each portion to less than 1/4 cup. Cooked thin oil and covered pan. Just too much work. ????
  43. Andrew R
    Setting expectations is everything. Naan it ain't and the comments prepared me for that. It is very easy to make and I've never made a flatbread before, now I've made this three times already. Per the comments I ground up the psyllium husk into a powder and added (very) hot water in stages. My ingredients only need 1.5 cups of water. I fry for very long time on low heat and with very little oil. It's soft, moist and spongy inside, not "bready", but it does the job as a bland, starchy accompaniment to spicy curries. Thanks for all the helpful comments!
  44. Claudia
    Made this recipe, followed it to a T. The dough tasted great, even ate a ball before cooking. I fried these as stated, and they were soggy and took forever. It sopped up all of the oil and expanded into the pan. The outsides cooked faster, had to slow down the heat, which only caused more sogginess.

    To me, these taste like breading for fish or chicken, even with the butter/garlic topping. I would not make this recipe again. It was like I was eating breading that fell off meat, not naan.

    Perhaps baking changes the consistency, but I would opt for almond flour next time and less water/oil.

  45. Maria
    I was so excited about the possibility of a keto Naan. I planned a whole curried chicken dinner around them. The naan was a disaster. It made a dough with the consistency of playdough, as stated in the directions, but frying them was a sticky mess. They fried on the bottom but stayed doughy in the middle and then became a gooey mess when I tried to flip them. (Insert sad face here.)
  46. Stephanie
    Just made these today. I skipped the parchment paper and molded them by hand then pressed them again in the pan. If you try to turn them too soon, they will break apart. I panfried in butter (on low) then put them in the oven to warm. While not the same as traditional naan, I’d call these a success. I’d say this recipe isn’t for beginners.
  47. Ana
    Coconut flour( 100g)- has 26 grams of net carbs and we use 3 tbs ( thats around 40 grams) So how did u came up with 3g per serving????????
  48. Smash
    @Ana, you may want to double check your label. My coconut flour has 18 net carbs in 3/4 cup. Divided by 6 servings, that’s 3 net each.

    I wish I had read the comments before trying this recipe, it’s crap (the word I shouted was more explicit). I followed the recipe exactly and they disintegrated in oil, they wouldn’t fry in a pan like a pancake either. (After twenty mins I took it out burnt and half raw).
    Now I’ve got the last of them in the oven (?!??!!!) trying to salvage the wasted ingredients. I’m super irritated.

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