Low-Carb Naan Bread with Melted Garlic Butter

Low-Carb Naan Bread with Melted Garlic Butter

4.5 out of 5 stars5 stars71%4 stars14%3 stars8%2 stars3%1 star1%3389 ratings
These Naan breads are so delicious that they will make you long for Indian food every day! Goes great with classic dishes like chicken garam masala. 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

These Naan breads are so delicious that they will make you long for Indian food every day! Goes great with classic dishes like chicken garam masala.

Ingredients

4 servingservings
USMetric
  • ¾ cup 2 dl coconut flour
  • 2 tablespoons ground psyllium husk powder
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 13 cup 1 dl melted coconut oil
  • 2 cups 5 dl boiling water
  • coconut oil, for frying
  • sea salt
Garlic butter

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

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

Instructions

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 carefully in oil in a frying pan until they turn a nice color and have risen enough.
  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 stars73%4 stars13%3 stars8%2 stars3%1 star2%1048 ratings1,048 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 stars5%1 star1%1136 ratings1,136 Moderate low carbModerate low carb83% Fat4% Protein10% Carbs5 g carbs / serving Easy 5 + 15 m5 minutes preparation15 minutes cooking time

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143 Comments

  1. Pam
    These are good, except that the inside seems to be a bit "raw". I cooked them for at least 8 minutes in a non-stick skillet and put them in a 350 degree oven for 10 minutes. Is the inside supposed to be like that?
  2. Raquel
    Love these! A very nice vessel for garlic butter. I used whole husk psyllium (not powder) and the recipe still worked beautifully. For reference, this is the variety of psyllium I had on hand: http://bit.ly/2cyFLXF

    Word of advice - if these fall apart in a pan of oil, try a non-stick pan with a tiny bit of oil or coconut oil spray. Worked like a charm.

    Thank you for the recipe!

  3. Sue-On
    Made these tonight to go with Slow-cooker Butter Chicken. As mentioned by a poster up thread (Monica), I too reduced the amount of water from 500ml to 400. I've never used coconut flour in this type of recipe before. I wondered after adding the oil then the water how in the world was I going to get 6-8 breads out of this runny mess. THEN, the "dough" formed and grew! The dough was perfect and kneading a bit before rolling out worked great. I rolled the balls out between parchment paper to as thin as I can. Found out after frying the first one ( no oil - non-stick crepe pan) that the bread rises while frying.
    It's not naan but good substitute for mopping up the sauce!
  4. KLKM
    Yum! I formed 8 disks, about 4-inches across, and fried them in a mixture of olive oil and coconut oil in cast iron skillet, about 2-3 inches per side. They start out gooey off the skillet, but as they sit, they do develop a nice texture. I also increased the amount of garlic in the butter. Thanks for a great recipe!
  5. Diana
    What can I sub for coconut flour? I'm allergic to coconut. Almond flour is very soft.. IDK if it would hold together.
    Replies: #106, #108
  6. Ginny
    Almond flour might work, but if you try it, you'll want to start with a lot less water. (Coconut flour is very thirsty stuff!)
    It might be easier to start with an almond flour pancake recipe and omit any sweeteners.
  7. Ginny
    Xantham gum powder also can be used to help substitute for gluten; I used to use that a lot in baking before I discovered psyllium.
  8. What can I sub for coconut flour? I'm allergic to coconut. Almond flour is very soft.. IDK if it would hold together.

    Hi Diana!

    Try this recipe instead: https://www.dietdoctor.com/recipes/pancakes-with-savory-cream-cheese-...

    Good luck!

  9. Mags
    I was worried with so many negative comments, but these were amazing. So good that I had a hard time with portion control. My 7-year old also loves them. I had a hard time getting them thin enough and making sure they were cooked all the way in the pan, but perhaps keeping them cooking in the oven works. The taste is amazing, but I like sweeter things.
    Reply: #114
  10. cbsjr
    Meh. Overrated.
  11. Khrn
    Do you have to use psyllium ? I am allergic to it. What is a better alternative?
  12. Jay smith
    These show as 3g carbs per 2-piece serving, however the recipe calls for 3/4 cup of coconut flour, which contains 48g carbs. Am I missing something here?
    Reply: #113
  13. Hi Jay!

    We use "Net Carbs" (Carbs - Fiber).

  14. Diana
    Hi Mags,
    These are meant to go with Indian dry vegetables ... savory. Like rolls served at dinner
  15. Diana
    Thanks all for the suggestions.
  16. Nikki
    how many carbs each? Which is net carbs, the coconut flour or the bread?
  17. PETER ROBERTS
    .."I'm allergic to Coconut flour".."I'm allergic to psyllium"...I'm allergic to this recipe!!!"...I'M ALLERGIC TO PEOPLE WHO ARE ALLERGIC!!!:you whining wimps...don't make it then!
  18. 1 comment removed
  19. Azra
    How about replacing coconut flour with half almond and half tapioca flour? Do you think this is an acceptable alternative for a LCHF diet?
  20. Lea
    Is there anything I can substitute coconut flour with? I live in NZ and can't find this anywhere. Almond flour is out of the question as it is VERY expensive (NZ$25 for 250gm) and I can't afford that level of expenditure (Coconut oil is horribly expensive here as well, but I think it keeps for a while, so it's not too painful on the pocket). I do miss bread, and was looking for an alternative.
    Replies: #144, #146
  21. Sammi
    What a joy to have bread with my breakfast again! And it won't knock me out of ketosis - brilliant! For those of you who can't eat coconut flour, maybe almond flour would work? If it's a nut allergy, sorry, you are just out of luck. It's delicious and so quick to make. I made a big batch and put the dough in the fridge. I just pinch off what I want to fry up for breakfast. Easy-peasy! Thanks so much for this recipe...and the many others I am looking forward to try.
  22. Heather
    Lea. In NZ you can get coconut flour from coconutoilshop.co.nz $30 for 2kg. Make your own Almond flour from almonds from http://www.naturalgrocer.co.nz . Just grind them yourself.
  23. Paul
    Can this bread be frozen, if so how long for.
    Thanks
  24. davina
    hi i made these & they turned out terible? how much oil do i need to use to fry them in? the taste was great but they were raw ..!
  25. Elina
    These were gross! Raw and mushy despite frying them forever and ever.
  26. Coralie
    I could not get these to work. They did not grow after mixing and leaving. When I fried them they mostly fell apart and the rest were mushy inside. Not remotely like naan breads! Help!
  27. Helen Batting
    After being on LCHF for a while, all you allergic people, you will find you may no longer have a 'leaky gut' and therefore you are NO LONGER ALLERGIC to things.
    Happened to me. Why don't you have the nerve to try a little of your previous allergen. Your life might just have changed for the better!
  28. Martin
    Lea, coconut flour from countdown..
    http://shop.countdown.co.nz/Shop/Browse/baking-cooking/flour/coconut-...

    I haven't found almond flour handy but almond meal is good alternative most of time..
    http://shop.countdown.co.nz/Shop/Browse/baking-cooking/flour/coconut-...

    I still need to find psyllium husk powder though.. my local supermarkets don't seem to have this..
    http://shop.countdown.co.nz/Shop/Browse/baking-cooking/flour/coconut-...

  29. Hazel
    It seemed like a good recipe. However, after I made the dough into little Naans, they would not fry in little, lots or no oil. So, I added more pysllium husk. This made the dough more firm however it would then crumble/ crack while frying. I had to be very careful while flipping it over. I will try it again with less water perhaps.
  30. Susie
    Just made these naan following the recipe almost to the letter and they turned out fine. I left out one cup of hot water as the mixture seemed thick enough after I'd stirred the first cup in. It made seven small balls which I held down and flattened with a spatula while frying (being mindful of the comments saying they weren't cooked inside).

    They taste OK - a little crunchy because of the coconut flour I've got (bit limited for choice here in Italy) and I'd reduce the salt too. But nice to have something that's sort of bread-like.

  31. Lysa
    Nope, tried exactly like written here, no go. Ended with crumbles. I would love to see video of this recipe from start to finish. The dough was impossible to work with. Used parchment paper to transfer, the only way to keep this from sticking. Never ended up looking anything like the photo here. Would love this to work, any tips would be greatly appreciated.
  32. Serena
    I just made these tonight. I followed the directions exactly, using psyllium husk powder and boiling water, and they turned out so well. My husband has no weight issues and LOVES bread, and he ate 4 of them with the chicken garam masala that I also made following your site's recipe. I served everything with the cauliflower rice. He didn't even miss the carbs! Thank you so much!
  33. Sue
    Wow these are fantastic! Loved the texture and they are so easy to make, really fill that gap left by naan bread and the no-go morning goods like potato cakes and crumpets (in the UK) things I really miss!!!! Thank you so much, these recipes are really helping me stay on track.
  34. Charlie
    Complete Fail (and i know how to cook), Followed the recipe to the letter, dough didn't rise. When frying, they fell apart and didn't rise when frying. Had to throw all away. Any suggestions would be great, also would like to see a video of this...
  35. Aneesah
    I just tried these. I like it. What I noticed is that it puffs up in the skillet so I had to keep smashing it down to get the air out so that it would cook the inside. Mine made 6. I cooked 4 on the flat griddle. When they cooled they were done. Prior to that they were a tad gummy. So I got the bright idea that if there was pressure on top and bottom, it would have to cook the middle. So I stuck the 5th one in the waffle iron and the 6th one in my quesadilla maker. The waffle was perfect. The quesadilla maker took a minute, but it was nice and thin like a crepe, but still a little puffy. I think I will be doing them in the waffle maker from now on. Thanks for this recipe. And it tastes good too!
  36. RBC
    They were awful..I tried cooking them longer...but it was like eating raw dough...was not good at all :-(
  37. Matt P
    Just fired these up. Reasonable facsimile of Naan, but much lighter / more tender. Had more naan-like results when cooked in a dry non-stick pan vs. frying in oil...but frying in oil gave them a great exterior crisp. Do give yourself more time than allocated here...it takes several minutes to cook a piece, and yes, they do seem a bit gummy inside, but nothing off putting.

    Calculating out the recipe as noted for 4 servings above, I was able to make 8 pieces. However, the nutrition information here seems wrong; a single piece comes in at 6.5 grams of carbs, 1.8 grams Fiber, for net carbs of 4.7 per piece (and not 3 grams net per 2 pieces as the nutritional info suggests). 187 calories per piece. Thoughts?

  38. Lorraine Hoxie
    I'm extremely allergic to psyllium husk, can I replace it with something else?
  39. Kim
    Do we weigh the flour and psyllium husk or just measure with measuring cups/spoons? When I measure my coconut flour it comes to just under 3 oz of flour vs. the weighed amount of 6 oz. Please advise how this recipe was created. Thanks!!
  40. Cindi
    Blech. Really wanted this to work, to the point of questioning the skeptics, but.... blech. Followed the recipe to a T. Dough looked perfect in the bowl, pressed into 8 rounds that felt good, but frying just made them oily, never "cooked". Oh well. Will try the oopsies next!
  41. Sue
    I tried these and the dough was fine, but as soon as I started to fry them, they spread out and I couldn't get them to cook evenly on both sides. Like may comments above, they didn't seem to cook right through. I made the portions bigger and this seem to help a bit, but still not got the consistency I expected. I'll try again.
  42. susan
    Wish I, too, had read the comments before making. Don't think we had a problem with it being soggy. It did seem to be like play-doh. BUT, when we use the word "fry" and "use coconut oil to fry" that means exactly that - fry them in oil! Big mistake. Now I see we should have just used a non-stick pan with a little spray oil possibly. We will try again and see if they turn out better next time. As it was they were a fried mess that just tasted like oil.
  43. Alli
    Ugh, this was a disaster. I followed everything to the letter, the dough was play-dough texture, let it rise for 10 minutes... the dough fell apart in the pan when I attempted to cook it. I used Bob's Redmill coconut flour. Couldn't get it to cook enough to resemble anything close to bread. The directions are too vague for the frying part of the recipe- do you put 1" of oil in the pan? Lightly coat it with oil? Use a deep-fryer? Generally, frying refers to heating a good volume of oil and cooking in that, but this did not work for me whatsoever. I burned one enough to be able to take it out of the pan in one piece, but it just crumbled in my hands when I tried to eat it. Baked the remaining dough balls in the oven this morning- 30 minutes at 350F and they turned out ok. patted a couple out flat and left a couple in dinner roll-sized balls. The flattened ones were pretty tasty with a good texture. Still, wouldn't make these again.
  44. Michael
    I bought some yesterday at new world, it should be in the flour section. Ceres organics or sun valley foods I think
  45. Nikki
    These were pretty good, although I did have some problems. The dough went fine, I followed the recipe and cut it into 8 equal pieces. Flattened two to about the width of a thin hamburger patty. When I was frying them the inside stayed soft and seemed uncooked, even though like many other comments here I cooked them for a long time. So I made the next one super thin. That one fell apart into pieces when I tried to flip it and then I went back and felt my original two and realised the 'gooey' inside had firmed up a lot while they were on the plate. So the rest I made a little thinner than my first two, but definitely not super thin. My advice is to let them sit a while, don't eat them right away. And they need quite a while to fry and colour nicely, don't use too high a heat or they'll burn. The outside was lovely and crunchy and the taste of coconut was not overpowering like I've experienced with some recipes using coconut flour and oil. I definitely cannot say these are like real naans, but they make a very good substitute for low carbers.
  46. Tash
    Hey i live in nz too, found the coconut flour ar new world in the gluten free section. 😀 And i am in morrinsville and we have a pretty limited selection 😀
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