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 sit for 2 minutes to cool slightly. 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.
To make a garlic butter, combine 3 tablespoons melted butter with 1 tablespoon minced garlic. TO STORE: Leftover naan can be stored in the refrigerator to enjoy 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.Recipe loosely adapted from here.