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

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial
1 2 3 4 5 6 7

304 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.
  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.
1 2 3 4 5 6 7

Leave a reply

Reply to comment #0 by