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As the fall season kicks in, comfort foods are back on the menu! There’s nothing like a cozy bowl of curry or a hearty stew, and if you’re like me, you probably miss having a side of bread to go with it—especially naan, which is perfect for soaking up every last bit of sauce.
That’s where this keto naan bread comes in. After testing different low-carb flour mixes and trying both egg and egg-free versions, I finally found a combination that delivers a soft, chewy, and slightly crispy flatbread. This keto-friendly version is made without nuts and has just 2 grams of net carbs per serving. It’s the perfect sidekick for all your Indian-inspired dishes and creamy stews. I hope you’ll enjoy it as much as I do!
Why This Keto Naan Bread Recipe Works
This keto naan bread is soft, flexible, and a bit chewy, making it a satisfying low-carb alternative to traditional naan. Here’s why you’ll love it:
- Low-Carb and Keto-Friendly: With only 2 grams of net carbs per serving, it fits perfectly into a low-carb or keto diet.
- Nut-Free: Made without almond flour, this recipe is ideal for those with nut allergies.
- Versatile Cooking Options: You can bake it in the oven for a light texture or pan-fry it for a blistery, classic naan feel.
- Perfect for Pairing: This naan soaks up sauces like a dream, making it a fantastic companion to curries and stews.
- Customizable Toppings: Add sesame seeds, garlic, or fresh herbs for a touch of extra flavor.
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Key Ingredients & Swaps
This recipe relies on a few key ingredients to create the perfect low-carb naan, with options to customize or substitute based on what you have on hand.
- Coconut Flour: Adds structure without the carbs. If you can’t find coconut flour, almond flour can work, though it will be less absorbent, so you may need to use a bit more.
- Flax Meal or Ground Chia Seeds: Helps bind the dough and adds fiber. Either works well; just choose what you prefer.
- Psyllium Husk Powder: Essential for adding volume and texture. I prefer grinding my own psyllium husks to make a powder that’s lighter and more consistent, but store-bought works, too. Avoid brands that make the bread too dense.
- Dried Active Yeast: Provides the rise and a touch of authentic bread flavor. Be sure to use active yeast, not nutritional yeast. Active yeast also helps the bread rise properly during baking.
- Yacon Syrup or Sugar: Needed to activate the yeast, but don’t worry—the carbs will be used up during fermentation, leaving no sugar in the final product.
- Ghee or Butter: Adds rich flavor and moisture. For a dairy-free option, use olive oil or melted duck fat.
- Apple Cider Vinegar: Helps the dough rise and enhances the flavor, giving the naan a subtle tang.
- Optional Toppings: Customize with sesame seeds, nigella seeds, fresh cilantro, or minced garlic mixed with ghee for added flavor. If you are not a fan of cilantro you can use chopped parsley.
FAQ for Perfect Keto Naan Bread
Which Type of Yeast Should I Use?
For this recipe, make sure to use dried active yeast, not nutritional yeast. Unlike nutritional yeast, which is inactive and commonly used as a dairy-free Parmesan substitute, active yeast is a living organism that plays a vital role in fermentation. It’s responsible for creating air bubbles in the dough, making the bread rise and giving it that soft, airy texture. Active yeast also brings a mild, classic bread flavor to the naan.
Fresh yeast can also work, but you’ll need to double the amount specified in the recipe, as fresh yeast has a higher moisture content and slightly less potency.
What Water Temperature Should I Use?
To properly activate the yeast, use water that’s about 40°C (105°F)—or “hand hot.” If the water is too hot, it can kill the yeast; if it’s too cool, the yeast won’t activate properly, slowing down or even preventing the dough from rising. Aim for warm, but not scalding, water.
Why Add Sweetener, and Is It Necessary?
Yes, a small amount of sweetener is necessary to activate the yeast. Even though traditional naan recipes often use sugar, honey, or maple syrup, don’t worry about the carbs—they won’t be in the final product!
The yeast metabolizes the sugar during fermentation, leaving no sugar or carbs behind. If you don’t keep sugar in your pantry, you can substitute with a small amount of yacon syrup or other inulin-based sweeteners. For more information, check out this post about low-carb sweeteners.
Note: The nutritional info in this recipe doesn’t include carbs from yacon syrup since such a small amount is used, and the carbs don’t remain after fermentation.
Can I Make Keto Naan Bread in a Pan?
Yes, you can! While this recipe calls for baking, you can fry the naan in batches on a pan greased with ghee for a blistered, more traditional naan effect. Make sure the ghee is hot and there’s enough of it to prevent sticking.
Keep in mind that pan-frying will increase the fat content, as the naan will absorb more ghee. This is why I usually prefer baking for a lighter result, especially if serving with rich sauces or curries, to keep your daily fat and calorie intake balanced.
Can I Make Egg-Free Keto Naan Bread?
Absolutely. If you’d like an egg-free version, replace the egg with 1/4 cup (60 ml) of full-fat yogurt or sour cream. Just note that the naan won’t rise quite as much and may be a bit denser. For the best texture, add 1/2 teaspoon of xanthan gum to the dry ingredients to help bind the dough and prevent it from becoming crumbly.
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Storage Tips
Keto naan bread is best enjoyed fresh, but if you have leftovers, here’s how to store and reheat them to keep that perfect texture.
- At Room Temperature: Store naan in a container loosely covered with a lid for up to 3 days. This keeps the bread from drying out without trapping too much moisture.
- In the Freezer: For longer storage, wrap each naan in parchment paper, then place them in an airtight container or freezer bag. They’ll keep well in the freezer for up to 3 months.
- Reheating: To reheat, warm the naan in the oven at 350°F (175°C) for 5–7 minutes or until heated through. If you like a bit of extra crispiness, you can pan-fry the naan in a little ghee over medium heat for a minute or two per side.
Serving Suggestions
This low-carb scalloped “potatoes” dish pairs wonderfully with a variety of mains and sides, making it a versatile choice for any meal. Here are a few great options to try it with:
Hands-on Overall
Serving size 1 naan bread
Nutritional values (per 1 naan bread)
Net carbs2.1 grams
Protein4.3 grams
Fat12.5 grams
Calories156 kcal
Calories from carbs 6%, protein 13%, fat 81%
Total carbs8.5 gramsFiber6.4 gramsSugars0.8 gramsSaturated fat6.4 gramsSodium237 mg(10% RDA)Magnesium34 mg(8% RDA)Potassium131 mg(7% EMR)
Ingredients (makes 8 servings)
Instructions
- Start by mixing all the dry ingredients: coconut flour, flax meal, psyllium powder, baking powder and salt. Set the bowl aside.
- In another bowl, mix 1/2 cup (120 ml) of hand hot water (about 40 °C/ 105 °F) with 2 teaspoons of yacon syrup or sugar. (Don't panic, no sugar will be left after the fermentation of yeast!) Make sure the sweetener is dissolved before adding the dried active yeast.
- Sprinkle the dried active yeast on top, stir and set aside for 10 to 15 minutes until foamy and frothy. This is when the yeast becomes activated.
- Add 2 tablespoons (30 ml) of melted ghee, egg, apple cider vinegar and the remaining 1 cup (240 ml) of water.
- Using a hand mixer or a stand mixer, process until well combined. Gradually add the dry mixture until all of it is combined with the wet mixture.
- Set aside and keep in a warm place for 25 to 30 minutes. You can place it in a sunny spot or in the oven with the light on. (If you do that, do not turn the oven on, only use the light.)
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). When the dough is ready (it will increase in size), use a sharp knife and divide it into 8 parts. Use a rolling pin or simply flatted with your hands until just about 1/2 cm (1/4 inch) thick. I like my OXO rolling bag because it also works for these keto tortillas!
Note: A better way to cut the dough into equal pieces is to make a large bun and then make 4 cuts across to make 8 identical pieces.
- Place the dough on a baking sheet lined with parchment paper (I could fit 4 naan breads at a time). Brush with the remaining 2 tablespoons (30 ml) of ghee and sprinkle with sesame and/or nigella seeds. Bake for 25 to 30 minutes.
- Remove from the oven and set on a cooling rack. Just before serving, sprinkle with chopped cilantro.
- Keto naan bread tastes best fresh but can be stored at room temperature in a container loosely covered with a lid for up to 3 days.
For longer storage, place in the freezer for up to 3 months.
Ingredients
Instructions
- Start by mixing all the dry ingredients: coconut flour, flax meal, psyllium powder, baking powder and salt. Set the bowl aside.
- In another bowl, mix 1/2 cup (120 ml) of hand hot water (about 40 °C/ 105 °F) with 2 teaspoons of yacon syrup or sugar. (Don't panic, no sugar will be left after the fermentation of yeast!) Make sure the sweetener is dissolved before adding the dried active yeast.
- Sprinkle the dried active yeast on top, stir and set aside for 10 to 15 minutes until foamy and frothy. This is when the yeast becomes activated.
- Add 2 tablespoons (30 ml) of melted ghee, egg, apple cider vinegar and the remaining 1 cup (240 ml) of water.
- Using a hand mixer or a stand mixer, process until well combined. Gradually add the dry mixture until all of it is combined with the wet mixture.
- Set aside and keep in a warm place for 25 to 30 minutes. You can place it in a sunny spot or in the oven with the light on. (If you do that, do not turn the oven on, only use the light.)
- Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). When the dough is ready (it will increase in size), use a sharp knife and divide it into 8 parts. Use a rolling pin or simply flatted with your hands until just about 1/2 cm (1/4 inch) thick. I like my OXO rolling bag because it also works for these keto tortillas!
Note: A better way to cut the dough into equal pieces is to make a large bun and then make 4 cuts across to make 8 identical pieces.
- Place the dough on a baking sheet lined with parchment paper (I could fit 4 naan breads at a time). Brush with the remaining 2 tablespoons (30 ml) of ghee and sprinkle with sesame and/or nigella seeds. Bake for 25 to 30 minutes.
- Remove from the oven and set on a cooling rack. Just before serving, sprinkle with chopped cilantro.
- Keto naan bread tastes best fresh but can be stored at room temperature in a container loosely covered with a lid for up to 3 days.
For longer storage, place in the freezer for up to 3 months.
Nutrition (per serving, 1 naan bread)
Calories156kcal
Net Carbs2.1g
Carbohydrates8.5g
Protein4.3g
Fat12.5g
Saturated Fat6.4g
Fiber6.4g
Sugar0.8g
Sodium237mg
Magnesium34mg
Potassium131mg
Detailed nutritional breakdown (per 1 naan bread)
| Total per 1 naan bread |
| 2.1 g | 4.3 g | 12.5 g | 156 kcal |
| Coconut flour, organic |
| 1.1 g | 1.7 g | 1.5 g | 37 kcal |
| Flax meal (flaxmeal), ground flaxseed |
| 0.1 g | 0.9 g | 2 g | 25 kcal |
| Psyllium husk powder |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Yacon syrup, natural sweetener |
| 0 g | 0 g | 0 g | 0 kcal |
| Yeast, activated dry yeast |
| 0.2 g | 0.5 g | 0 g | 4 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.8 g | 0.6 g | 9 kcal |
| Ghee |
| 0 g | 0 g | 7.5 g | 68 kcal |
| Apple cider vinegar |
| 0 g | 0 g | 0 g | 0 kcal |
| Sesame seeds |
| 0.2 g | 0.3 g | 0.8 g | 10 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
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