Keto naan bread is a low-carbohydrate, gluten-free adaptation of traditional Indian naan flatbread, specifically designed for people following ketogenic or low-carb diets. While traditional naan is made with wheat flour and contains a whopping 30-40g of carbohydrates per piece, keto naan has only 2-4g net carbs – making it perfectly suitable for maintaining ketosis.
The magic happens through clever ingredient substitutions. Instead of wheat flour, this recipe uses almond flour as the primary base, which dramatically reduces the carb content while providing healthy fats and protein. But what really sets this recipe apart is the use of melted mozzarella cheese and Greek yogurt. These two ingredients work together to create that authentic chewy, slightly elastic texture that makes traditional naan so irresistible.
Traditional naan gets its characteristic texture from gluten in wheat flour and fermentation with yeast. Keto naan achieves a remarkably similar result using melted cheese, which becomes stretchy and pliable when heated, mimicking the gluten structure. The Greek yogurt adds a subtle tanginess reminiscent of fermented dough, completing the authentic flavour profile.
Keto Naan Is Incredibly Versatile In The Kitchen
This flatbread works perfectly for pairing with curries, using as a sandwich wrap, or enjoying alongside any keto-friendly meal. It’s suitable for anyone following low-carb, keto, gluten-free, or grain-free diets. Unlike regular bread that will kick you out of ketosis, keto naan uses fat and protein-rich ingredients that support your metabolic state while letting you enjoy the comfort of bread.
Ingredients needed for keto naan bread (makes 6 pieces)
The beauty of this recipe lies in its simplicity – you only need a handful of ingredients, most of which you probably already have in your kitchen. Each ingredient plays a crucial role in creating the perfect texture and flavour.
Main ingredients with measurements:
- 3 cups shredded mozzarella cheese – This is the foundation of your naan bread. When melted, mozzarella provides the chewy, bread-like texture and acts as a binding agent. Use full-fat mozzarella for best results – the fat content is essential for proper texture and keeping you satiated.
- 2 tablespoons full-fat Greek yogurt – Adds moisture, tanginess, and improves the overall texture of the dough. The yogurt contributes that subtle fermented flavor found in traditional naan. Don’t substitute with low-fat versions, as the fat content matters for both texture and macros.
- 2 large eggs – The binding agent that holds everything together and provides structure to the flatbread. Eggs also add protein and help create a cohesive dough.
- 1½ cups blanched almond flour – Your low-carb flour substitute. Almond flour contains only 6g net carbs per cup compared to 90g in wheat flour – that’s a 93% reduction! Use finely ground, blanched almond flour for the best texture (blanched means the brown skins are removed for a lighter color and milder taste).
- 1 tablespoon baking powder – Acts as a leavening agent, helping the naan rise slightly and become fluffy instead of dense.
- 2 tablespoons unsalted butter – For the garlic butter topping that gets brushed on after baking. This adds richness and that classic naan flavour.
- ½ teaspoon garlic powder – Provides savory flavoring for the butter mixture.
- 1 tablespoon fresh parsley, chopped – Herb garnish that adds authentic flavour, colour, and freshness to the finished naan.
Equipment you’ll need:
Large microwave-safe bowl, medium mixing bowl, parchment paper, extra large baking sheet, and a pastry brush.
Why these specific ingredients work so well:
The mozzarella creates a stretchy, bread-like texture when melted – this is the key to achieving authentic naan texture without gluten. Almond flour is the only keto-friendly flour that can successfully mimic wheat flour’s texture in this application. Greek yogurt adds the tanginess reminiscent of traditional fermented naan dough, while baking powder provides a slight lift without requiring hours of yeast fermentation time. Every ingredient has been carefully chosen to create the most authentic low-carb naan possible!
How to make keto naan bread – step-by-step instructions
Making keto naan bread is easier than you might think! The whole process takes just 30 minutes from start to finish. Follow these detailed steps for perfect results every time.
Preparation: Preheat oven to 375°F (191°C) and line an extra large baking sheet with parchment paper
Having everything ready before you start is important because you’ll need to work quickly once the cheese is melted.
Step 1
Place 3 cups of shredded mozzarella and 2 tablespoons of Greek yogurt in a large microwave-safe bowl. Microwave for 2-3 minutes, stirring every 30 seconds, until completely melted and smooth. You can also use a double boiler on the stove if you prefer. Stir thoroughly at the end until well incorporated – the mixture should be stretchy and uniform, similar to melted pizza cheese.
Step 2
In a medium bowl, combine 1½ cups almond flour, 1 tablespoon baking powder, and 2 eggs. Stir until evenly mixed. The mixture will be quite thick at this stage.
Step 3
This is the crucial step! Working QUICKLY while the cheese is still hot and pliable, add the flour mixture to the melted cheese. Use your hands to knead the dough, squeezing it through your fingers, until a uniform dough forms. This takes about 2-3 minutes of kneading. The heat from the cheese helps incorporate the flour – if the cheese cools too much, it becomes stiff and difficult to mix properly.
Step 4
Form the dough into a ball. If it's too sticky to work with comfortably, refrigerate it for 15 minutes until slightly cool but NOT stiff or completely cold. You want it pliable, not hard.
Step 5
Cut the dough ball into 6 equal sections, like cutting a pie. Take one piece and roll it into a ball between your palms, then flatten it with your hands into a flatbread shape about ¼ inch (6mm) thick. You can make them oval or round – traditional naan is often teardrop-shaped, but any shape works! Place on the prepared baking sheet and repeat with the remaining pieces.
Step 6
Bake for 8-11 minutes until a few golden brown spots form, but BEFORE it looks fully done. The naan will continue cooking in the next step. If any large bubbles form during baking, simply pop them with a fork to flatten.
Step 7
In a small bowl, whisk together 2 tablespoons melted butter, ½ teaspoon garlic powder, and 1 tablespoon chopped parsley. Brush this mixture generously over the partially baked naan.
Step 8
Return the naan to the oven for 2 more minutes until more golden brown with slightly crispy edges.
Don’t overbake – you want the naan to remain soft and flexible, not crispy like crackers!
Important tips for success:
Work quickly with the hot cheese dough, don’t overbake (this keeps the naan soft and flexible), and brush the butter while the naan is still hot for better absorption and flavor. Total time from start to finish: 30 minutes (10 minutes prep + 20 minutes cooking).
Nutrition, storage, and tips for perfect keto naan bread
Understanding the nutritional profile and proper storage methods will help you make the most of this delicious recipe.
Nutritional profile per piece (1 of 6): Only 2-3g net carbs!
Each piece of keto naan contains approximately 180-200 calories, 14-15g fat (from mozzarella, butter, and almond flour), 12-13g protein (from cheese and eggs), 5-6g total carbohydrates, 2-3g fibre, and 2-3g net carbs (total carbs minus fiber). This fits perfectly into ketogenic macros! Compared to traditional naan with 250 calories, 45g carbs, and 8g protein, the keto version has 90% fewer carbs while maintaining a satisfying texture and even higher protein content.
Storage instructions: Keep your naan fresh for days or weeks
Room temperature: Store in an airtight container or zip-lock bag for up to 2 days. Note that the naan may lose some softness at room temperature.
Refrigerator: Store up to 5-7 days in a sealed container. This is the best option for regular use – just reheat before serving.
Freezer: Store up to 3 months! Wrap each piece individually in plastic wrap or parchment paper, then place all wrapped pieces in a freezer bag. This prevents them from sticking together and allows you to grab just what you need.
Reheating methods: Restore that fresh-baked texture
Skillet method: Heat a dry pan on medium heat for 1-2 minutes per side. This gives you crispy edges and a soft center – the best reheating method!
Oven method: Heat at 350°F for 5 minutes wrapped in foil for soft texture throughout.
Microwave method: Heat for 20-30 seconds. This is the quickest method but may make the naan slightly chewy.
Tips for perfect naan: Avoid common mistakes
Use freshly shredded mozzarella rather than pre-shredded. Pre-shredded cheese contains anti-caking agents that can affect texture. Don't skip properly microwaving the cheese – fully melted cheese means easier mixing and better texture. Work with hot dough, as cold dough is difficult to knead and shape. Don't make the naan too thick – thinner flatbreads have more authentic texture. Brush the butter immediately after baking for better flavor absorption while the naan is hot.
Recipe variations: Make it your own
Add 1 teaspoon of Italian herbs or cumin seeds to the dough for different flavors. Use cheddar cheese instead of mozzarella for a sharper taste. Make mini naan by dividing the dough into 12 pieces instead of 6 – perfect for sandwich sliders or appetizers! Create garlic naan by adding minced fresh garlic to the butter mixture instead of garlic powder. For more delicious keto-friendly bread alternatives and recipes, explore our complete collection at https://beketo.uk/keto-breads/ where you’ll find everything from sandwich bread to bagels, all designed to keep you in ketosis while satisfying your bread cravings!
Conclusion: Your new favorite low-carb flatbread
Keto naan bread proves that following a low-carb diet doesn’t mean giving up the foods you love. With just 2-3g net carbs per piece and a preparation time of only 30 minutes, this recipe makes it incredibly easy to enjoy authentic-tasting flatbread while staying in ketosis. The combination of melted mozzarella cheese, almond flour, and Greek yogurt creates a texture remarkably similar to traditional naan, while the garlic butter topping adds that classic finishing touch.
Whether you’re serving it alongside curry, using it as a wrap for your favorite keto fillings, or simply enjoying it warm with butter, this keto naan bread delivers on both taste and nutrition. The recipe is forgiving, versatile, and perfect for meal prep – make a batch on Sunday and enjoy fresh-tasting naan all week long. Give this recipe a try, and you might just forget you're eating low-carb!
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