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Keto naan bread with melted garlic butter

Keto naan bread with melted garlic butter

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We like to pair our Indian food dishes with cauliflower rice to keep things low carb, but one thing is still missing... naan bread! With this easy-to-follow recipe and video, you can make your own keto egg-free version of naan bread. Topped with melted garlic butter, it calms the craving but still keeps your carbs in check. Make sure to review our the "About the recipe" section below for tips and tricks.
May 27 2016 recipe by , photo by , nutritional review by in Recipes, Bread

Keto naan bread with melted garlic butter

1
2
3
4
5
4.2
82 Ratings
Not enough ratings
We like to pair our Indian food dishes with cauliflower rice to keep things low carb, but one thing is still missing... naan bread! With this easy-to-follow recipe and video, you can make your own keto egg-free version of naan bread. Topped with melted garlic butter, it calms the craving but still keeps your carbs in check. Make sure to review our the "About the recipe" section below for tips and tricks.
USMetric
8 servingservings

Ingredients

Keto naan
  • ¾ cup (2½ oz.) 180 ml (75 g) coconut flour
  • 2 tbsp 2 tbsp ground psyllium husk powder
  • ½ tsp ½ tsp onion powder (optional)
  • ½ tsp ½ tsp baking powder
  • 1 tsp 1 tsp salt
  • 1⁄3 cup 80 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
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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 the dough to rise for five minutes. The dough will turn firm fairly quickly but will stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny, then add more psyllium husk until the dough feels right. If it's too firm, add some of the remaining boiling water. The amount needed may vary depending on what brand of husk or coconut flour you use.
  3. Divide the dough into 6 or 8 pieces and form into balls. Flatten with your hands directly on parchment paper. Make sure that the dough is very thin.
  4. Fry rounds in a skillet over medium heat until the naan turns a nice golden color. Press on the bread with your spatula to make sure the middle cooks through. Depending on your skillet, you can add a little coconut oil to it so that 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 to 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

To have realistic expectations, the tips below are good to know.

This is by no means an authentic recipe for naan. Traditional naan is baked using wheat flour. In order to make this a low-carb recipe, we have to substitute the wheat for coconut flour with fewer carbs.

We opted for coconut flour because we believe that the flavor goes best with Indian cuisine. The naan in this recipe will have a prominent coconut taste, and it will be much denser than the traditional version.

To ensure that the naan is cooked through, you may need to cook it for 3-4 minutes on each side, pressing with a spatula but being careful not to burn the bread.

Tips

Bake in the oven

If your naan is falling apart when you fry, 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 two to three days or in the freezer for up to two months. Place parchment paper between each piece to prevent them from sticking to each other. Let thaw at room temperature and reheat by frying them quickly or placing them in a toaster.

Ground psyllium husk powder

This recipe calls for ground psyllium husk powder. It's a fiber 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.

Goes great with

Chicken Garam MasalaChicken Garam Masala
Cauliflower riceCauliflower rice

More keto bread recipes

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382 comments

  1. 101
    Pam
    September 16 2016
    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. 102
    Raquel
    September 23 2016
    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. 103
    Sue-On
    September 26 2016
    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. 104
    KLKM
    September 26 2016
    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. 1 comment removed
  6. 106
    Ginny
    October 3 2016
    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. 107
    Reply to comment #84 by Renee'
    Ginny
    October 3 2016
    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. 108
    Kristin Berglund Team Diet Doctor
    October 3 2016

    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. 109
    Mags
    October 7 2016
    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.
  10. 110
    cbsjr
    October 7 2016
    Meh. Overrated.
  11. 111
    Khrn
    October 9 2016
    Do you have to use psyllium ? I am allergic to it. What is a better alternative?
  12. 112
    Jay smith
    October 13 2016
    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. 113
    Reply to comment #112 by Jay smith
    Peter Biörck Team Diet Doctor
    October 13 2016
    Hi Jay!

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

    Reply: #179
  14. 2 comments removed
  15. 116
    Nikki
    October 19 2016
    how many carbs each? Which is net carbs, the coconut flour or the bread?
  16. 117
    PETER ROBERTS
    October 20 2016
    .."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!
  17. 1 comment removed
  18. 119
    Azra
    October 26 2016
    How about replacing coconut flour with half almond and half tapioca flour? Do you think this is an acceptable alternative for a LCHF diet?
  19. 120
    Lea
    October 30 2016
    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
  20. 121
    Sammi
    October 31 2016
    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.
  21. 122
    Heather
    November 1 2016
    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.
  22. 123
    Paul
    November 2 2016
    Can this bread be frozen, if so how long for.
    Thanks
  23. 124
    davina
    November 2 2016
    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 ..!
  24. 125
    Elina
    November 23 2016
    These were gross! Raw and mushy despite frying them forever and ever.
  25. 126
    Coralie
    November 24 2016
    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!
  26. 127
    Helen Batting
    November 24 2016
    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!
  27. 128
    Martin
    November 25 2016
    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-...

  28. 129
    Hazel
    November 26 2016
    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.
  29. 130
    Susie
    November 26 2016
    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.

  30. 131
    Lysa
    November 27 2016
    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.
  31. 132
    Serena
    December 4 2016
    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!
  32. 133
    Sue
    December 4 2016
    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.
  33. 134
    Charlie
    December 6 2016
    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...
  34. 135
    Aneesah
    December 20 2016
    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!
  35. 136
    RBC
    December 21 2016
    They were awful..I tried cooking them longer...but it was like eating raw dough...was not good at all :-(
  36. 137
    Matt P
    December 29 2016
    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?

  37. 138
    Lorraine Hoxie
    December 30 2016
    I'm extremely allergic to psyllium husk, can I replace it with something else?
  38. 139
    Kim
    December 30 2016
    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!!
  39. 140
    Cindi
    December 31 2016
    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!
  40. 141
    Sue
    January 6 2017
    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.
  41. 142
    Reply to comment #8 by Marie
    susan
    January 8 2017
    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.
  42. 143
    Reply to comment #1 by Lois Waldron
    Alli
    January 8 2017
    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.
  43. 144
    Reply to comment #120 by Lea
    Michael
    January 9 2017
    I bought some yesterday at new world, it should be in the flour section. Ceres organics or sun valley foods I think
  44. 145
    Nikki
    January 10 2017
    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.
  45. 146
    Reply to comment #120 by Lea
    Tash
    January 14 2017
    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 ?
  46. 147
    Mireille
    January 20 2017
    A wonderful recipe. I warmed up a leftover naan this morning for breakfast and added a tablespoon of whipped cream and a bit of sugar free chocolate syrup on top! Amazing!
  47. 148
    Adam
    January 24 2017
    Just made these for lunch, wow so great. Key to common complaint of not cooking through is to get them nice and flat before frying. I just lightly rolled a rolling pin over them whil e between two sheets of baking paper before putting them in a pan.

    I did half in the fry pan with half butter half coconut oil, did the other half in a non-stick sandwich press with no oil just to compare.

    Sandwich press was very easy and ensured they stayed thin, pan frying was fine also, just make sure you only flip once.

    I think next time I'd lightly brush the press with butter just to give a little bit of taste that frying it in oil provides. Both yum though.

  48. 1 comment removed
  49. 150
    Mame
    January 27 2017
    Several posts asked for a psyllium husk replacement. I would try ground flax seed.

    I made these this morning with avocado oil instead of coconut oil and they turned out great, perfect for a breakfast 'sandwich'. I cooked in a non-stick pan with lots of oil. They were about 6 inches round.
    I was amazed at the amount of oil they absorbed when frying. The slightly gummy interior texture did not bother me at all.
    I will be making onion and cheese 'naan' next.

    looking forward to having them sausage gravy or curries.

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Ratings

5
70%
4
12%
3
2%
2
0%
1
16%
4.2
1
2
3
4
5
82 Ratings

Ratings

5
70%
4
12%
3
2%
2
0%
1
16%
4.2
1
2
3
4
5
82 Ratings
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