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 (20 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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341 comments

  1. leandro
    Hello ! Can i use Flax Powder instead of ground psyllium husk powder ??? Thanks !
    Reply: #302
  2. Kristin Parker Team Diet Doctor

    Hello ! Can i use Flax Powder instead of ground psyllium husk powder ??? Thanks !

    You can read our guide to psyllium at this link, which includes substitution possibilities. We have not tested this recipe with alternate ingredients.
    https://www.dietdoctor.com/low-carb/guides/psyllium-husk

  3. Daria
    These are AWESOME. I can't understand the negative comments - they were bread-y, na'an-y, had that sticky, pulling quality that na'an has - I followed the advice of some and baked them for 15 minutes before frying. They definitely puffed out. Thank you, thank you. This is the best bread I've had since going keto! (nothing like a pancake, so I don't know what that particular person did wrong)
  4. Mary
    Can I make and freeze the dough? I don’t need 8 naans at a sitting. The cooked naan can probably be frozen but i would prefer to make it fresh as and when I need it. I’m sure that would taste better.
    Reply: #334
  5. Sofia
    Hello I'm French so sorry for my English
    I did this recipe! I love it! Awesome!!
    Thanks 😍😍
  6. Taylor
    ever heard of sweet naan?
  7. Benni
    I think its 1/4(+1 egg):1 when it comes to coconut flour:almond flour. so you can interchange them

    Can't you use almond flour if you don't like the sweetness f the coconut flour

    Almond flour and coconut flour are not interchangeable as they bring different properties to baked goods and need different amounts of liquid in the rest of the recipe.

  8. Ann
    Made these last night, halved the quantity, metric measures, and had to substitute some of the coconut oil for the same amount of butter cos I didn't have enough. Had to fry them in butter too for the same reason. They turned out great for wrapping my tandoori chicken, much better than I expected, I will be making these again when we have a curry. Very nice.
  9. Erfia
    I love it.. my husband love too.. we eat it with chicken curry. But the recipe naan i change a bit. Instead full coconut powder, i used 50:50 with almond powder, and 50:50 coconut oil with butter melted. I cook it in oven for 10mnt, and pan it with little butter. Yummy.. thank you for the recipe 😍
  10. Emily
    I’ve made these a few times now, I really like them! I think they’re best used as a vehicle to eat Indian dishes (rather than plain), understand you won’t actually be eating real naan. That being said, they hit the spot and freeze well. I thaw 1 or 2 when I eat freezer dinner palak paneer (one of the few keto friendly frozen dinners I’ve found) or with homemade or takeout Indian :)

    Tips:
    -don’t add all the water at once
    -be sure to allow it to rise (warm kitchen does this faster)

  11. Emily
    Also, I prefer to fry these in ghee or butter (instead of coconut oil).
  12. Emily
    My family loves this. I substituted melted butter for the coconut oil, and learned by trial and error that it is puffier, less greasy and stays together better if I bake it in the oven for 20 minutes then quickly brown it in a non-stick frying pan.
  13. Rochelle
    Absolute disaster. Soggy and fell apart despite following all the tips. Back to my old favourite default - fat head dough!
  14. Denise
    I really like coconut flour naan. But, I use only 1.5 T. psyllium husk powder and
    DON'T ADD ANY OIL. Just the coconut flour, psyllium husk powder, salt, onion powder, and 2 cups WARM TAP WATER. Let sit 15 minutes. Shape into 6 balls and roll between parchment. (while preheating nonstick skillet). Brush one side with olive oil and flip into hot skillet (it should sizzle) while slowly removing parchment paper. Cover with lid so it actually steams. 1 minute, then flip (no more oil needed) and cover again 1 minute.
    Perfect every time!
    Can double and keep half of the dough, (wrapped airtight) in fridge up to a week.
  15. Rakhi
    Hello
    This has more consistency like an appam or chillo, they are different indian crepes, not like naan. But it still tastes pretty good. I found it a tad too sweet for a naan. Do u think it would be okay to replace coconut flour with almond or go halfsies.
  16. Lauren
    The first night I made these I found they didn't really hold together well no matter how long or hot I fried them for. Ended up just smoking out my kitchen. I put the leftover dough in the fridge and used it the next day in the sandwhich press and it was amazing! Much prefer doing this compared too the fathead dough which I find gets really salty with all the cheese.
  17. Christine Pace-Balzan
    I’ve made these Keto naan breads for a curry night and they went down a treat, my friends were eating these and leaving the normal naan. Would highly recommend this recipe.
  18. Naeema
    I added black onion seeds to the mix - didn't have any onion powder- but they really helped with the authentic indian taste. I think sub coconut oil with ghee and this will be amazing! nom,
  19. Ollie
    I finally made these to go with chicken curry and cauliflower Rice tonight, i was worried how they would turn out. I cooked them in the oven No frying after, i was seriously surprised how good they were, they were really tasty and the texture was bread like, big hit 😀
  20. Fiona
    Have used this recipe time and again. It is just lovely and super filling so no way will you be tempted to snack after these.
  21. Maxine
    Great advice! Thanks!! I tried this a few months ago and put it straight into the frying pan. It was a fail though I ate it. I tried your suggestion today and it was A class. Had I not felt so stuffed, I would have gone for more!
  22. Maxine
    I understand that this may not have been the best recipe for you but you need to remember that people (with feelings) work at creating these recipes... and it's hard, expensive work. For those like me who read comments, good feedback shares important tips for basic knowledge and improvement. That you didn't like the smell of coconut is fine. When I ate rice, I loved basmati but it overpowered me when I tried cooking then eating it. My feedback would have said: "beware that cooking basmati rice evokes a strong scent that tends to stick around so ensure that your place is well ventilated. Cooking then eating may be overpowering."
    We really need to encourage those who are brave enough to create and post recipes.
  23. Idil
    OMG! Another magical recipe!!! Thank you <3
  24. hamza624
    Is it normal for the naans to be soggy and feel raw inside? They cooked well and looked great. But inside felt raw and soggy.
  25. AnneC
    These turned out great! Was worried it'd taste a bit 'coconut-ty' but it didn't at all. It was not hard, so perhaps to reheat, I'd just put it in the toaster. I didn't use all the hot water when mixing; I used 1/3 cup melted ghee instead of coconut oil, and used about 1 cup of hot water. I used a little olive oil to fry the naan in a non-stick frying pan. After flipping once, I used a flat flipper to press down on the naan to flatten it more in the frying pan.
  26. Andrew
    Thanks for this really delicious recipe. 3 observations:
    1. I added black onion seeds rather than onion powder. It worked really well and gave a gorgeous toasty aroma when frying. Looked pretty too.
    2. I used melted butter instead of coconut oil. Surprise surprise it tasted less coconutty and more buttery. It may have improved the texture too.
    3. I have found the amount of water over-estimated. Play-doh heaven is always reached sooner for me so I just wanted to reiterate that it is OK to stop short.
  27. David R.
    Everything went according to the recipe and they looked and smelled great, but I think I must have went wrong somewhere because the texture was like rubber. Any suggestions would be greatly appreciated.

    I'm really glad I tried your recipe. Thank you!

  28. Grace
    What does the boiling water do?
    Reply: #329
  29. Kristin Parker Team Diet Doctor

    What does the boiling water do?

    The boiling water is necessary to dissolve the psyllium.

  30. 2sharpsonia
    BE AWARE: Most brands of coconut flour have 3 carbs per 2 tablespoons. That being said, the carbs per serving is really around 2.7g! Unless you are using Amanprana Coconut flour will your actual serving contain just 1g of carbs. I made two Diet Doctor recipes that used Coconut flour and it drove me nuts trying to figure out why the carb count was 3 times higher than what was stated in the recipe. (I use the Carb Manager app.) I finally determined it was the brand of coconut flour. Unfortunately, Amanprana Coconut Flour is not readily available in the United States. Diet Doctor really needs to adjust all their recipes that use Coconut Flour since most brands have 3 carbs per 2 tablespoons. Their recipes that contain coconut flour deceptively state the carb count as being really low! Please correct this.
    Reply: #345
  31. Beah
    What is the nutritional breakdown of this recipe
    Reply: #332
  32. Kerry Merritt Team Diet Doctor

    What is the nutritional breakdown of this recipe

    You will find the nutritional information listed underneath the ingredients. Click on the "Nutrition" header to expand it.

  33. Alison Robertson
    I am going to try this and add Nigella seeds! Cannot wait! :)
  34. Amy Atkinson
    I freeze mine every time I make them. Then pop them in the microwave to warm them.
  35. mqabbacentral
    hi,

    i tried naan bread, very tasty & healthy, will surely produce more !

  36. Duane4ta
    Having TONS of Trouble FINDING a NAAN Recipe. Any/All 'links' take me to a Diet-Plan....grrr.
    Reply: #337
  37. Kristin Parker Team Diet Doctor

    Having TONS of Trouble FINDING a NAAN Recipe. Any/All 'links' take me to a Diet-Plan....grrr.

    Could you please clarify what kind of error you're receiving? You're commenting directly on the recipe for the Naan bread. If you're getting a pop up on your phone, click Explore instead of Free Trial.

  38. Duane4ta
    https://www.dietdoctor.com/recipes/keto-naan-bread-with-melted-garlic...

    The above link takes me to this page, this very current page where you are reading my text. Now, where is the recipe on this page as the link mentions. I arrived at this link by doing a general search on the site for naan, Can someone direct me to this naan recipe we are all talking about??

    I wrote support and they told me to clear my cookies, this did nothing. Thank you for any help.

  39. Duane4ta
    I figured it out. Thank you guys anyway. This issue was caused by Ublock Origin adblocker it is now disabled for the site.
  40. Penny
    I have made these many times and they always come out well. I add cumin seeds and sometimes other Indian spices but always use about 75% of the water. I have never oven cooked them, always fry so will try the oven method and see what happens.
  41. Jodie Gibson
    I'm about to make these for my butter chicken tonight, but wondered if I can use butter instead of coconut oil? And if I can, is it a 1 for 1 swap? While I get that coconut oil would go with the Indian curry, I really don't like the flavour of coconut in my food (cocktails are ok 😉). Thanks
    Replies: #342, #346
  42. Kristin Parker Team Diet Doctor

    I'm about to make these for my butter chicken tonight, but wondered if I can use butter instead of coconut oil? And if I can, is it a 1 for 1 swap? While I get that coconut oil would go with the Indian curry, I really don't like the flavour of coconut in my food (cocktails are ok 😉). Thanks

    We have not tested these with butter in place of the coconut oil. You can use a refined coconut oil which doesn't have the coconut taste that the unrefined/virgin coconut oil has.

  43. Laura Barber
    Absolutely FANTASTIC! And at 10 grams fiber/1/4 cup...these are wonderful in so many ways! I used Kerry Gold butter in and to fry -- simply the BEST!
    Reply: #344
  44. Kerry Merritt Team Diet Doctor

    Absolutely FANTASTIC! And at 10 grams fiber/1/4 cup...these are wonderful in so many ways! I used Kerry Gold butter in and to fry -- simply the BEST!

    So glad you enjoy them!

  45. CC
    That makes me think Amanprana is using a net carb calculation. Coconut is coconut. So unless you see American brands are adding extra ingredients, I would be second guessing, the unicorn.
  46. owais.qarni28
    Yooo, this site is sick. I just joined. Made this garlic naan as my first trial of your recipes. Hoooooweee. Went very well with the butter chicken I made on my own.
  47. Jess
    Users should be aware that the only way they will be getting even close to the same net carbs for any Diet Doctor recipe involving coconut flour is to use the Aman Prana brand. This has 8.9 g carbs per 100 g (which I still think makes these naan breads more like 1.5 - 2 net carbs each rather than 1). If you use any other brand, like those from Amazon or UK supermarkets the carbs are double or quadruple the AmanPrana and that will mean all your Diet Doctor recipes are double or quadruple the net carbs you think they are - Tiana 20 g carbs per 100 g; Sukrin defatted 13 g per 100 g; Goovy food (sold in Tesco) 16 g per 100 g; Bulk Powders 25 g per 100 g; Coconut merchant 44 g per 100 g! Or you have to buy the Amanprana, which is about 16 euros a kg, not including postage!
    Reply: #348
  48. Kerry Merritt Team Diet Doctor

    Users should be aware that the only way they will be getting even close to the same net carbs for any Diet Doctor recipe involving coconut flour is to use the Aman Prana brand. This has 8.9 g carbs per 100 g (which I still think makes these naan breads more like 1.5 - 2 net carbs each rather than 1). If you use any other brand, like those from Amazon or UK supermarkets the carbs are double or quadruple the AmanPrana and that will mean all your Diet Doctor recipes are double or quadruple the net carbs you think they are - Tiana 20 g carbs per 100 g; Sukrin defatted 13 g per 100 g; Goovy food (sold in Tesco) 16 g per 100 g; Bulk Powders 25 g per 100 g; Coconut merchant 44 g per 100 g! Or you have to buy the Amanprana, which is about 16 euros a kg, not including postage!

    It's always a good idea to check carb count and ingredients on different products. Thanks for sharing!

  49. funmi
    I guess am doing something wrong. Baked them for 20mins and then fried them. They didn't fall apart which is good. But them i find them doughy inside. Any idea what I could be doing wrong? Thanks
    Reply: #350
  50. Kristin Parker Team Diet Doctor

    I guess am doing something wrong. Baked them for 20mins and then fried them. They didn't fall apart which is good. But them i find them doughy inside. Any idea what I could be doing wrong? Thanks

    My best guess would be that you may not have made them thin enough.

  51. Sion
    Absolutely fabulous ....erm no. I just made these. They looked sort of similar but didn’t taste like naan bread or anywhere near the texture - will not be making them again. I appreciate some people really like them but for me .... well i have belly ache now 😏
    Reply: #352
  52. Kerry Merritt Team Diet Doctor

    Absolutely fabulous ....erm no. I just made these. They looked sort of similar but didn’t taste like naan bread or anywhere near the texture - will not be making them again. I appreciate some people really like them but for me .... well i have belly ache now 😏

    So sorry they didn't work out for you!

  53. Flora
    I was very hopeful that these would be a great naan alternative but the texture of the inside is very strange, I baked for 15 mins before frying and they still had an almost raw consistency! Kind of fluffy but not in a good way unfortunately, almost like dry scrambled eggs. Maybe I'm doing something wrong? I have some dough left so will try to flatten them more and bake for longer.. fingers crossed!
    Reply: #354
  54. Kerry Merritt Team Diet Doctor

    I was very hopeful that these would be a great naan alternative but the texture of the inside is very strange, I baked for 15 mins before frying and they still had an almost raw consistency! Kind of fluffy but not in a good way unfortunately, almost like dry scrambled eggs. Maybe I'm doing something wrong? I have some dough left so will try to flatten them more and bake for longer.. fingers crossed!

    It's possible that they weren't thin enough. I hope you have better luck with your next batch!

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