Keto Naan: Fluffy, Flavorful, and Low-Carb!

This keto naan is everything I want in a low-carb bread—soft, chewy, and packed with flavor. It’s the perfect companion to my favorite curries, soups, or even as a base for low-carb wraps and pizzas. Made with simple ingredients and no yeast, this naan is quick to make and totally satisfying.

Why You’ll Love This Recipe

I love how easy it is to make keto naan with just a few ingredients I usually have on hand. Unlike regular naan, this one doesn’t require proofing or a long rise time, so I can enjoy fresh, warm flatbread in under 30 minutes. Plus, it’s gluten-free and fits perfectly into my low-carb lifestyle. Whether I’m dipping it into a creamy butter chicken sauce or just spreading some garlic butter on top, it hits the spot every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Almond flour
• Coconut flour
• Psyllium husk powder

• Baking powder

• Salt
• Full-fat Greek yogurt or sour cream
• Egg
• Water
• Olive oil or ghee for cooking
• Optional: garlic powder, chopped herbs, or melted butter for flavor

directions

1. I start by mixing the almond flour, coconut flour, psyllium husk powder, baking powder, and salt in a bowl.

2. In another bowl, I whisk together the egg, yogurt, and water until smooth.

3. I combine the wet and dry ingredients until a soft dough forms. I let it rest for 5–10 minutes to thicken.

4. Then I divide the dough into 4–6 balls and flatten each one into a round naan shape using my hands or rolling pin.

5. I heat a skillet over medium heat and brush it lightly with oil or ghee.

6. I cook each naan for about 2–3 minutes per side, or until golden and cooked through.

7. For extra flavor, I brush them with melted butter or sprinkle some garlic and herbs on top before serving.

Servings and timing

This recipe makes 4 to 6 naan breads.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add garlic powder or fresh herbs like cilantro or parsley directly into the dough for an herby twist. If I want a cheesy version, I mix in some shredded mozzarella. I’ve also tried using sour cream instead of yogurt when I want a tangier flavor.

storage/reheating

I store leftover naan in an airtight container in the fridge for up to 5 days. To reheat, I just warm it up in a dry skillet or microwave for 20–30 seconds. It also freezes well—just separate each piece with parchment paper and thaw before reheating.

FAQs

Is psyllium husk necessary?

Yes, I’ve found that psyllium husk gives the naan its soft, pliable texture. Without it, the bread tends to be crumbly.

Can I make this dairy-free?

Absolutely. I use a dairy-free yogurt alternative (like coconut yogurt) and skip the butter or use a vegan version if I need a dairy-free naan.

Why is my naan purple?

Some brands of psyllium husk turn purple when cooked, but it’s totally safe to eat. If it bothers me, I switch to a brand that stays neutral.

Can I bake this naan instead of pan-frying?

Yes, I bake it at 375°F (190°C) for about 15 minutes, flipping halfway through. It’s not quite the same as pan-fried, but still delicious.

Can I double the recipe?

Definitely. When I need a larger batch, I just double everything and store extras for the week or freeze for later.

Conclusion

Keto naan has become a staple in my kitchen. It’s easy, satisfying, and incredibly versatile. Whether I’m pairing it with Indian dishes, using it as sandwich bread, or just enjoying it with a swipe of garlic butter, I know I’m getting something that fits my keto goals without sacrificing taste or texture.