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
Love this! I make a fresh batch every week.
Wow! I finally made these and they are wonderful! Thank you for this recipe.
This was easy to make and tastes great fresh out of the oven. It keeps well in the fridge and is pretty amazing reheated in a toaster. Thanks for the recipe!
Excellent
I made this everyone loved them!!!
Can cheddar cheese be substituted for the mozzarella cheese? Thanks
I’m sure it can!
Ok great! Thanks
Great recipe! I nearly doubled the baking powder the second time I made them and got a better/very bready result. Maybe just my baking powder(?) I also added garlic powder to the dough instead of garlic butter on top and I liked the result – dryer and less oily but still garlicky.
Tastes and look fabulous. Hardest part is mixing the metered cheese with the other ingredients!
This Naan Keto, no yeast, Bread gets a 10 rating from my son and myself. It’s delicious! We made 4 batches of it and freezing half. Definitely will be a staple in our lives. Thank you! ❤️
Yummy! Just made this and added a little bit of parmesan cheese to the toppings. Made my bread larger so the cooking time was extended. Have been flowing Arman and absolutely LOVE your recipes. This will be my go to whenever I crave bread!
So easy, worked perfectly the first time and delicious! I adore naan bread and now I can have it guilt free with my takeaway. What’s best is it has so few ingredients. As long as I have shredded mozzarella (or “pizza blend”) in the freezer, I can make this. I made it with garlic and next time gonna try folding in some some low-carb nuts and one day dried low-carb fruit for peshawari naan.
Naan is delicious with every meal. Even just warm with butter!
Thank you for your recipes.
Can I substitute mozzarella for another cheese? I cannot have lactose, but I really want to try these.
You could try cheddar!
Delicious! I think I should have spread it a bit thinner,but it still puffed nicely and had great texture.
Could you use lupine flour instead of almond flour