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. 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.
    Replies: #236, #254
  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.
  28. Aisha
    I tried this today, came out really good. I reduced the amount of coconut oil in the mixture and increased the amount of psyllium husk a little 3 tablespoon coconut flour : 1 tablespoo psyllium husk ratio.

    Also I dry cooked it in cast iron pan and also cooked some in the oven @350$ for 15 minutes. To try both methods. Then for another 5 - 7 minutes in the pan, using some coconut oil, at the end brushed garlic thyme butter it was tasty.

    However, you cannot make 6-8, I could only make about 5 for the thickness that would stay.

    Resting the mixture is very important in the beginning.
    Cooking in the oven and finishing in the pan is the best.

  29. Laura
    Followed the recipe to make these naan. Split dough into 6 rounds, flattened the dough, baked for 20 minutes. When I pulled them out of the oven, they were still wet in the center. Put them back into the oven for 8-10 minutes. When done, I fried all the breads to brown them.

    Took a bite and, well, I wasn't crazy about the naan. It was gritty from the coconut flour and I wasn't in love with the flavor from the psyllium husk. Ugh. I am tired of making 8-10 recipes to find one, if I'm lucky, that I like. I am going back to my favorite Keto dinner rolls ... from another web site.

  30. Laura
    Followed recipe and divided dough into 6 rounds which I flattened and baked for 20 minutes. The naan were wet in the center when I removed them from the oven. So, I put them back in the oven for 8-10 minutes. Removed naan and browned them.

    Took one bite and, well, it was gritty from the coconut flour and I didn't like the taste because of the psyllium. Ugh. I am tired of making 8-10 recipes to find one, if I'm lucky, that I like. Going back to my favorite Keto dinner rolls ... from another web site. All I want is a fabulous Keto fudgie brownie recipe.

  31. Laura
    Followed recipe to make 6 naans, but they were still wet on the inside after baking for 20 minutes. Put them back in the oven for 8-10 minutes. Afterwards, I fried them on a dry pan to brown.

    Took a bite and, well, I didn't like the naan. It was gritty from the coconut flower. And, the taste was nothing to write home about because of the psyllium husk. Ugh. I won't make these again! I am tried of the expense and time it takes to make 8-10 recipes to find one, if I am lucky, that I like. I am going back to my favorite Keto dinner roll recipe ... from another web site.

    Now all I want is ONE fudgy brownie recipe that I like. If you have any suggestions, send a reply.

  32. Laura
    Made 6 naans. Baked 8-10 min longer to dry them out and fried on a dry pan to brown. When I took a bite, I didn't like the naan. It was gritty from the Coconut Flour and the flavor was off due to the psyllium husk. Ugh. Won't make these again. Tired of expense and time to make 8-10 recipes to find one, if I am lucky, that I like.

    If anyone has a recipe for a very good Keto fudgy brownie, please reply. Haven't found one yet.

    Reply: #233
  33. Jessica

    Haven't tried it, and a serve has around 5g carb, but maybe worth having a look!

    Reply: #239
  34. ben
    Mine kept breaking apart so I mixed in two eggs and doubled the pselium husk. This has improved the result amazingly well.
    Its hold together much better and has an inner texture like bread. The other trick is to slowly cooking it so that the heat penetrates the middle. I also dry cook it in a none stick saucepan.
  35. Kris
    I made these and found them to be a bit too soft for naan. They couldn't really hold up to scooping up curry or even cauliflower rice. That being said, I put them in the fridge and then reheated them. The cold seemed to firm them right up and made them much more palatable, durable and more naan-like. They're even able to scoop up a hardy helping of curry and "rice" now. I will try some other recipes to find the perfect naan for us, but if all else fails, this one will do.
  36. Anne
    You are such a sad crazy woman and what about writing Your own name correctly before commenting others writing?
  37. Katie Allisette
    Hi all 😊

    Just made these. I fried the first 2 and they were too sickly. I love coconut but they were too much so will definitely try ghee next time.
    Baked version was less so. Didn't really taste like naan but might be great alternative to sandwich bread.
    However, REALLY disappointed that carb amount not what picture states. I am new to keto (this is day 6) and am believing what Diet Doctor tells me as this site was recommended by nutritionist whom I trust. Have stuck to less than 20g each day but as I've eaten 3 naan's (albeit smaller than picture shows) I am gutted. Argh!!!
    If I'm reading it wrongly then please advise so I don't mess up again.


  38. Riant81
    I made this last night and we LOVED it. They are actually super versatile. We served them mexican style like something I've had called "sopas" which is more like a thick dense cornmeal patty with toppings. These were so much better! I fried in garlic infused coconut oil, and I didn't have psyllium powder but did have some psyllium husk that I ran through my coffee grinder to make it finer. And subbed baking soda for baking powder since that's what I had. We put them on a plate and topped with taco meat, veggies, sour cream, cilantro, avocado, and goat cheese crumbles. So good. We will definitely do again.
  39. Laura

    Thanks for brownie recipe, but cake mix used in recipe contains rice flour and lupin (legume) flour, which are not allowed on a strict Keto regime. Thanks anyway.

  40. Christine
    After a few attempts, I finally got it. I baked them in the oven for about 20 minutes at 350, then fried them in a lightly oiled pan on medium for about 4 minutes on each side. Then I put them back into the oven on warm for about 10 minutes. I was so looking forward to these, they looked great! I took one bite then decided it would be better eaten with butter and Lakanto Maple Flavored Syrup. Can almond flour be substituted in this recipe, or is there a less sweet alternative?
  41. Yael
    How on earth is it 1g per serving? 100g of coconut flour contains about 60g of carbs...
  42. JaneC LCHF newbie
    Please can someone at DietDoctor PLEASE advise how this recipe can be 1g net carbs when coconut flour seems to anything between 16g to 26g and higher for 100g ... wish I'd checked this before making and eating as I've just eaten my total net carbs for today just on these as it has come out as nearly 10g net each naan!!! So frustrated and fed up with this, as it keeps happening with these recipes!!! Tia
  43. 1 comment removed
  44. Dena
    The trick is make them very thin. And just coat an iron skillet w coconut oil to just dry fry them until crispy. It takes awhile
  45. Dena Newman
    Oh yeah and let the dough sit more like 20 minutes not 5 minutes
  46. JenL
    There’s confusion about the number of carbs. There’s 12 Tablespoons in 3/4 cup, each serving of coconut flour is 2 Tablespoons and 4 NET carbs. So if this is divided into 6, that’s 4 net carbs from the coconut flour. Even if you make 8 it’s still 3 net carbs, so yes, it’s very misleading. Now onto the recipe itself. Any experienced keto/GF/low carb baker can tell right off the bat this isn’t going to work as advertised. It’s ratios are off, and it’s missing proper intstructions. If you’re looking for a recipe that works, keto connect has one similar to this but uses the proper ratios, and is honest about the carbs.
  47. JenL
    The recipe continues to inaccurately state 1net carb per serving. That’s completely inaccurate. If you make 6, it’s 4 net per, 3 net per if you make 8.
    Reply: #251
  48. Hayden Dunstan
    Hi i couldn't get this to bind at all. As a chef of 15 years i couldn't figure what was meant to be the binding agent. I added 2 eggs to the recipe with moderate success. Sorry but a bit disappointed in this one.
  49. Emily Williams
    Switch binding agent from psyllium husk to flaxmeal, increase flaxmeal ratio by 30%, reduce water by 30%, mix dough and let it rest at least one hour, this is because both flaxmeal and coconut flour absorb a lot moisture over time. Texture will be thicker amd doughier after and hour or two.
  50. Monica
    I'm new, so maybe I'm confused... But if you work it out as 3g each, why is the recipe saying its 1g? I didn't read down through the comments until after I ate 3 of them 😂 (btw, I baked them, to me its not naan, more like a coconut pancake if you don't add the garlic, so still yummy)
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