Low-Carb Naan Bread with Melted Garlic Butter

4.5 out of 5 stars5 stars70%4 stars14%3 stars8%2 stars3%1 star2%3627 ratings
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… Ketogenic low carbKetogenic low carb92% Fat3% Protein3% Carbs3 g carbs / serving( two pieces of bread ) Easy 5 + 20 m5 minutes preparation20 minutes cooking time
Ketogenic low carbKetogenic low carb92% Fat3% Protein3% Carbs3 g carbs / serving( two pieces of bread ) Easy 5 + 20 m5 minutes preparation20 minutes cooking time

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…


4 servingservings
  • ¾ cup 200 ml coconut flour
  • 2 tablespoons 2 tablespoons ground psyllium husk powder
  • ½ teaspoon ½ teaspoon baking powder
  • 1 teaspoon 1 teaspoon salt
  • 6¾ tablespoons 100 ml melted coconut oil
  • 2 cups 500 ml boiling water
  • coconut oil, for frying
  • sea salt
Garlic butter

  • 3½ oz. 100 g butter
  • 1 – 2 1 – 2 garlic clove, mincedgarlic cloves, minced

Print recipe
NutritionKetogenic low carb92% Fat3% Protein3% Carbs3 g carbs / serving( two pieces of bread )


Instructions are for 4 servings. Please modify as needed.

  1. Mix all dry ingredients in a bowl. Add oil and then boiling water 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. 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 coconut oil over medium heat until the Naan turn a nice golden color.
  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.

Goes great with

Chicken Garam MasalaChicken Garam Masala4.5 out of 5 stars5 stars72%4 stars13%3 stars8%2 stars3%1 star2%1268 ratings1,268 Moderate low carbModerate low carb66% Fat29% Protein5% Carbs5 g carbs / serving Easy 5 + 20 m5 minutes preparation20 minutes cooking timeCauliflower Rice – An Essential LCHF Side DishCauliflower Rice – An Essential LCHF Side Dish4.4 out of 5 stars5 stars66%4 stars16%3 stars9%2 stars4%1 star2%1333 ratings1,333 Moderate low carbModerate low carb83% Fat4% Protein10% Carbs5 g carbs / serving Easy 5 + 15 m5 minutes preparation15 minutes cooking time

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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)
  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 :-)

  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.
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