Keto Naan Bread (No yeast!)

This keto naan bread recipe is so fluffy and doughy, you won't believe it is low carb! Made with no yeast and no flour, this keto naan takes just 20 minutes!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 225kcal

Author Arman Liew

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