Keto Naan
This post may contain affiliate links. See my disclosure policy.
Keto naan is a low carb and grain-free take on the classic Indian naan bread. Thick, fluffy, and topped with a simple garlic butter. No rest time, no heavy kneading, and no fancy kitchen mixers needed.
Ever since sharing my 2 ingredient dough naan recipe, I’ve had countless readers write in asking me to develop a low carb naan. I tested multiple variations in my kitchen to create a keto-friendly naan that stays soft, pliable, and sturdy enough to scoop up all the delicious curries!
This recipe builds on the structure of my fathead pizza dough, using shredded cheese (seriously!), almond flour, and eggs for elasticity and lift. After adjusting the ratios and adding a few powerful seasonings, I found that baking at a high temperature and finishing with garlic butter after a brief rest gives the naan its signature fluffiness and flavor.
Table of Contents
Key Ingredients
Here’s what goes into my keto naan bread, along with kitchen notes. Full measurements are in the recipe card below.
- Low moisture mozzarella cheese. Avoid using reduced-fat or fat-free mozzarella; otherwise, the dough will become elastic and dry out when baked. Fresh mozzarella tends to make the dough wet.
- Milk of choice. Added to the mozzarella cheese to make it smooth and easy to mix with the other ingredients. If you’d like a fluffier naan, I had success using sour cream, Greek yogurt, or heavy cream.
- Almond flour. Blanched almond flour must be used for a light texture. Do not use almond meal.
- Eggs. Helps bind the naan together. Room-temperature eggs are best, so they don’t cool the dough quickly.
- Baking powder. Leavens out the naan.
- Butter– melted, to brush over the naan. Dairy-free butter can also be used.
- Minced garlic.To mix into the butter to give the naan a lovely garlic flavor.
How to make keto naan
Start by microwaving the mozzarella cheese with milk until it has melted. Transfer it to a large mixing bowl to let it cool slightly before adding in the eggs, almond flour, and baking powder.
Mix very well, until a ball of dough remains. Let the dough sit for 5 minutes.
Once it has cooled slightly, form 8 balls of dough and flatten them out to a rough, circular shape.
Place the naan on a baking dish and bake them for 18-20 minutes, or until just done. Remove from the oven and let sit for 10 minutes before brushing with butter and minced garlic.
Can I make this naan stovetop?
If you’d prefer to make this keto naan on the stovetop, you’ll need to let the dough sit until it’s cooled. Once cool, preheat a non-stick pan on medium heat and generously grease it (to avoid the cheese melting onto it). Reduce the heat to low and cook the naan for 2-3 minutes, then carefully flip and cook the other side. Continue until all the naan has been cooked.
Arman’s recipe tips
- Melt the cheese gently. I recommend microwaving in short bursts, around 20 to 30 seconds each time (and don’t forget to stir). If it’s too hot, it becomes a little too oily, and you’ll struggle to mix in the almond flour.
- Warm dough = ideal. You want the dough to be warm, not cool. When it’s cooling down, it becomes harder to knead. Don’t fret if that happens, though. I find a quick 15-second microwave makes it pliable again 🙂
- Roll between parchment paper. This is optional, but I have had a few readers say they struggled with rolling a sticky dough. If this happens to you, roll it between two sheets of parchment paper. It prevents sticking and doesn’t require adding more flour.
- For fluffy naan, form balls of dough instead of flattening them out. It will continue to bake the same way but have a fluffier interior.
How to store leftovers
To store: Leftover naan can be refrigerated for later. Be sure it is covered completely. It will keep well for up to 1 week.
To freeze: Freeze leftover naan by placing them in ziplock bags or a shallow container. They will freeze well for up to 2 months.
To make ahead: You can prep the dough up to five days in advance and keep it covered in the fridge. When you are ready to cook the naan, microwave the mixture for about 30 seconds, or until warm.
Keto Naan Bread (No yeast!)
Ingredients
- 3 cups shredded mozzarella cheese 340g, low moisture
- 2 tablespoon milk of choice 30 ml
- 1 1/2 cups almond flour 150g
- 1 tablespoon baking powder 12g
- 2 large eggs room temperature
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
- In a microwave safe bowl or in a small saucepan, heat up your mozzarella cheese and milk until melted. Whisk together to combine.
- Transfer the cheese mixture into a large mixing bowl. Let it sit for 2 minutes to cool slightly but still remain warm. Add your almond flour, eggs, and baking powder. Mix very well, until combined, and a ball of dough remains.
- Using your hands, form the dough into a ball. Divide the dough into 8 pieces. Roughly flatten out into off shaped circles. Place on the lined tray.
- Bake the keto naan for 18-20 minutes, until puffed up and golden brown. Remove from the oven and let sit for 10 minutes, before brushing with garlic butter, if desired.
Notes
- Garlic butter: To make garlic butter, combine 3 tablespoons of melted butter with 1 tablespoon of minced garlic.
- Tips: See my recipe tips above for making the best keto naan.
- Leftovers: Keep in the fridge, covered, for up to one week. You can also freeze naan in a ziplock bag for up to 2 months.
Nutrition
More Keto Bread Recipes
I hope this keto naan recipe demonstrates how easy it is to make low-carb bread! Here are a few more of my favorites:
These keto bagels need just 5 ingredients, and once baked and toasted, they taste like the real thing.
Keto cinnamon Rolls may sound like an oxymoron, but topped with a cream cheese frosting, you’ll be craving them weekly!
My keto English Muffin cooks up in under 5 minutes (thank you, microwave!) and has those nooks begging to be filled with butter.
Nothing beats a slice of my toasted keto bread. It’s got over a thousand positive reviews and for good reason!
If you’ve tried this keto naan recipe, then please rate it and let me know how you got on in the comments below. I love hearing from you! – Arman
Love this recipe!! Easy to make, tastes great and very versatile. Yummmmmmm
Thanks so much, CK. I’m so glad to hear you enjoyed the recipe!
Loved it… so easy and yummy🩷
Love to hear that, Donna- thanks for taking the time to leave a lovely comment and star rating!
This morning i found a revised naan recipe from you and cannot locate it again to share. I made the recipe and my husband really liked it. It had no milk but did have 2T PLAIN YOGURT and only one egg. Can you send the recipe for me to keep and share.
Hi Liz- this and the 2 ingredient naan recipes are the only ones we have. The only other one doesn’t have an egg at all.
Prepped everything step by step before starting… hardest part was waiting for the cheese to cool before adding the flour, etc… it was a lil wet so I rolled it into balls with coconut flour dusted on them! Let it cook the full 20! They turned out beautifully 🤩 Worth the effort 😎😋
hehe, thanks Ellie!
I’ve made this recipe over and over and am so happy every time! It is so versatile and delicious to just eat plain. Thank you! A real lifesaver for the KETO diet. I do add just a little olive oil to the dough, less than 1 tsp, no more or it will be flat and oily. Also, since I buy the giant block of mozzarella and don’t care to shred it, I’ve found that cutting into cubes and weighing out 300g or 11 oz works just fine. I melt it on the stove so I don’t know how that will do in the microwave.
Thanks for sharing Alice! Glad you enjoyed this one 🙂
Wow!! This recipe was perfect! Was delicious dipped into my home made green chutney along with some warm and spicy tikka masala. I can this recipe translating into all types of cuisine. Thank you!
Lovely- thanks for sharing!!
Love these!
What do you mean by shredded mozzarella? To buy fresh mozzarella and shred it or to buy a bag of shredded mozzarella? They’re very different things.
Pre-shredded mozzarella is best for this, because it’s lower in moisture 🙂
I haven’t tried this yet but it sounds so delicious. I was wondering what your thoughts would be about adding some herbs to it. I was thinking it would up the flavor even more
Sounds like a great idea Kathy! Let us know how you go 🙂
Oh my goodness!!! This keto naan bread is so easy, and it tastes out of this world! It’s very versatile- I ate a couple pieces with cheesy bacon spinach dip (keto), but it would make a great pizza or flatbread crust! Will also be trying with some butter and cinnamon! Thank you as always for these amazing recipes that make being on keto fun and tasty!
Thanks for sharing all of your keto recipes I love that following your recipes means I don’t have to spend a ton on prepacked keto snacks that are costly
Made them with a few mods. The recipe was clear and easy to follow. Guaranteed success!
Because I’m adventurous, I added dried fenugreek leaves (kasoori methi) and changed out the milk for 2 tbsp of sour cream and a bit of cold water. I added a good pinch of salt.
I ran a bit short on the mozzarella so I added 3/4 cup of shredded Jarlsberg.ifound the dough sticky so I added a heaped tbsp of tapioca flour.
Very happy with the results. Wish I could share a photo.
I love it !!! They came out delicious!
Thanks for the recipe!