Keto Naan
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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
This was amazing. I mistakenly used 3 TBSP of almond milk instead of 2 – and it came out fine. I also whisked the eggs before mixing everything together in my Kitchen Aid mixer with the rubber-edged paddle, which took barely more than a minute for it to completely come together. Then made a ball (wet my hands with water to deal with stickiness) and cut into 8 pieces. Used the suggestion to just make balls (not press them down into circles) which seemed to work perfectly. Definitely a keeper and will make often!
This recipe is amazing! I have searched long and hard for a keto naan recipe and this is the winner! Great flavour and texture!
Excellent. It was really tasty with and without the garlic butter. Will definitely make this again.
We tried this for the first time last night, and WOW! I see so many possibilities that I could mix in the dough…sautéed onion and rosemary, jalapeno, finely minced oil packed sun dried tomatoes and ripe olives, and that’s just a few off the top of my head. Thank you so much, Arman for the inspiration! Alan.
Delicious! I mixed melted butter and garlic powder, basted and topped with powdered parmesan cheese. They would be great as a mini pizza or plain used.
Cheers mate these were bloody lovely! Will be having these weekly I think. Mine were very soft and I reckon they will make a nice bao bun stuffed with some crispy chicken, spicy mayo, spring onion and avocado.
Excellent. Puffy, cheesy delicious. Thank you.
Okay, I don’t understand how to explain how freaking amazing this was?????!!!!!! HOW did these ingredients turn into a bread?!?! Omg thank you for this delicious amazing recipe!!!
So welcome!
Above notes state that sour cream or Greek yogurt can be substituted. Same amount or does that change?
Yes, same amount 🙂
Forgot to give 5 stars. Definitely 5 stars.
Thanks, Liz- So glad it paired well with the curry! x
Wow! Amazing and easy. So soft and fluffy. I melted the cheese and milk in a microwave jug, then added the flour etc into the jug and stirred it using a knife to keep cutting through it to mix it as I do for fathead dough. It was fast, easy and yummy. Family loved it with the curry I made. Thanks for a great recipe.
Can the dough be refrigerated before cooking? and for how long please?
I haven’t tried!
Hi,
I don’t eat eggs – do you think it’s worth trying this with an egg replacement?
Thanks!
I wouldn’t because the other ingredients are so pricy
Love it! Made it for my friend, taste like cheesy bread. Thank you so much!
It seems to be the almond flour that’s the big contributor – and I used the one with only 1g per serving. Is there another almond flour that has less?
This was delicious!!!
How do you figure 2 net carbs per serving? I put the recipe into my keto app and used the lowest carb ingredients and it comes out as 4 per naan… which I only figured out after eating more than I should have because I was so excited to have something that was only 2…
We use the built in calculator for these and have a disclaimer that all our recipes are based on that. IF you use different brands of ingredients, they could be more or less.