A perfect companion to anything with a delicious sauce to soak up, like chicken curry or keto chicken tikka masala, this soft and buttery low carb naan just might be my favorite keto bread.
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Na-Na-Na Naan
Hey! Hey! Hey! Goodbye! To regular ole naan that is. There’s nothing better than fresh-baked bread, and this pillowy perfection is chewy and irresistible. You guys know how much I love curry and having a guilt-free, gluten-free naan to sop up every bit of saucy goodness has been a total game-changer for me.
I love experimenting with alternative flours, and over the years I’ve found almond flour to be the most successful substitute for traditional wheat. Now it does take a bit of getting used to–obviously, almonds don’t taste exactly like wheat. But, you can get it pretty dang close, like with this low carb naan…
It’s got the soft chewiness that naan is known for that allows you to soak up every bit of flavor from your favorite Indian recipes and more. Full of flavor on its own—I like to make mine extra garlicky with tons of herbs. Seriously, I make these to serve with dinner and find myself sneaking them straight from the skillet.
They’ll make you a naan believer!
What to Expect From This Low Carb Naan:
No, it won’t taste exactly like naan made from wheat flour. But it’s a great substitute. Here’s what you can expect from this low carb naan recipe:
- Quick + easy (no yeast)
- Perfect for dipping
- Buttery + herbaceous
- Cheese free! (finally, right?)
Important Ingredient Notes
Have you noticed that most keto recipes are 80% cheese? I mean, seriously, how much cheese can we eat?! So I set out to make a cheese-free low carb naan, and I’m beyond pleased with the results.
Here’s what you’ll need for this keto naan bread no cheese:
- Almond Flour. For a low carb naan that’s most similar to traditional naan, you’ll want a SUPER fine-grained almond flour–Bob’s Red Mill, Costco, and Trader Joes all make great products. Want bonus points? Sift your almond flour before adding it in.
- Psyllium Husk. Almond flour is significantly more dense than traditional wheat flour, so we need an ingredient to add “fluff” to our low carb naan. Enter psyllium husk. It’s extremely fibrous and absorbs any liquid added to a recipe, resulting in an airier baked good. It also has a similar taste to wheat, so it’s a win-win. Something to keep in mind with psyllium is that not all products are created equal. I only recommended using NOW Psyllium Husk Powder, as each brand will absorb different amounts of liquid, and some can turn baked goods blue/purple.
- Herbs! Sprinkle your freshly baked naan with herbs for a pop of freshness and color. Don’t skip!
Reheat/Storing
Store leftover naan in the fridge, it makes for great keto side dishes (more serving ideas below!) any night of the week. I like to reheat the naan wrapped in damp paper towels in the microwave–this will soften them so you can fold and dip away. Top warm naan with melted butter and fresh herbs before digging in.
How Many Carbs Are in Naan Bread?
Traditional naan has about 52 g carbs per piece (113 grams). Which is why this recipe is so amazing, with only 6g of net carbs per piece.
How did we save so many carbs?! A simple swap of wheat flour for a combination of almond flour and psyllium husk. BAM!
How to Eat This Naan…
Think beyond Indian food y’all, naan can be served so many ways. Some of our family favorites include:
- Instead of toast for breakfast, with eggs and chicken sausage.
- As keto wraps for chicken gyros, along with pickled onions, tzatziki, sliced tomatoes, and lettuce.
- Use it as a keto pizza base, topped with pizza sauce, mozzarella, and pepperonis.
- Make tacos, and use naan instead of keto tortillas.
More Low Carb Bread Recipes
Low Carb Naan
Print Recipe Pin RecipeIngredients
- 1 1/4 Cups Almond Flour (note 1)
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Kosher Salt
- 2 Tablespoons NOW Powdered Psyllium Husk (note 2)
- 4 Tablespoons Warm Water
- 2 Tablespoons Heavy Cream
- 1 Egg
- 3 cloves Garlic grated
- Mild Tasting Oil for cooking (note 3)
- 1/4 Cup Unsalted Butter melted
- 2 Tablespoons Herbs cilantro/chives
Instructions
- Combine. In a large bowl, whisk together almond flour (1 1/4 cups), baking powder (2 teaspoons), salt (1/2 teaspoon), and psyllium husk (2 tablespoons). In a medium bowl, combine the warm water (4 tablespoons), heavy cream (2 tablespoons), egg (1), and grated garlic (3 cloves). Add the liquid to your dry ingredients and fold until well combined.
- Shape. Grab a bowl of water, and leave it at the top of your workstation. Place a sheet of parchment paper on the counter, and spray with cooking spray. Now dunk your hands in water (note 4), and shape the dough into 4 balls. Press each ball into a flat disk that's about 1/2" thick. Use wet hands to smooth out any cracks that have formed in the dough.
- Cook. Heat a cast-iron over medium-high heat, until it’s hotttt! Add a splash of oil, followed by 1 piece of naan. Cover the cast-iron with a lid, and cook this way for 1 minute. Remove the lid, flip the naan, and cook the other side uncovered for another 1-2 minutes. Wrap cooked naan in a dishtowel as you cook the rest.
- Serve. Before serving, brush each piece of naan with melted butter, sprinkle with fresh herbs and enjoy!
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Lindsey's Tips
- Almond Flour. A fine-grained almond flour (such as Bob's Red Mill or Trader Joe's brand) will give you the most traditional flour-like results.
- Psyllium Husk. I only recommended using NOW Psyllium Husk Powder to make this recipe (other brands can turn baked goods purple!)
- Mild Tasting Oil. I always use avocado oil--you want something with a high smoke point that's also mild in flavor.
- The dough WILL crack, but don't worry! Just use wet hands to smooth out the cracks. This is the nature of our flour combo.
