Keto Cottage Cheese Naan

One thing I really missed after switching to a low carb diet was having warm flatbread with my meals.

Most bread alternatives can turn out dry or crumbly, but this keto cottage cheese naan stays soft and flexible every single time.

Blending the cottage cheese gives the dough a wonderful texture, while also adding some extra protein to keep you satisfied.

Because it is completely low carb and keto friendly, you can enjoy warm bread with dinner without worrying about your carb count.

Brushing it with warm garlic butter right out of the skillet makes it taste just like fresh restaurant bread.

Why You’ll Love This Recipe

Authentic Chewy Texture – The psyllium husk and cottage cheese create a soft, bendable flatbread that genuinely feels like real restaurant naan.

Zero Cottage Cheese Taste – Blending makes the cheese totally smooth, so you get rich dough without any curds or sour dairy flavor.

No Yeast or Waiting – You can skip the long rising times because this simple skillet flatbread puffs up in just minutes.

Packed with Protein – Full-fat cottage cheese and eggs give you a hearty, low carb bread that keeps you full for hours.

Recipe Ingredients

For the Naan

• 3/4 cup Full-Fat Cottage Cheese
• 1 Large Egg
• 1 1/2 cups Blanched Almond Flour
• 2 tbsp Psyllium Husk Powder
• 2 tsp Baking Powder
• 1/2 tsp Sea Salt
• 1 tbsp Avocado Oil

For the Garlic Butter

• 2 tbsp Butter
• 1 clove Garlic, Minced
• 1 tbsp Fresh Parsley, Chopped

How To Make

Step 1

Blend the cottage cheese and egg in a blender until completely smooth.

Step 2

In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder and sea salt. Add the blended mixture and stir until a soft dough forms, then let it rest for 10 minutes to firm up.

Step 3

Divide the dough into 6 equal portions. Place each portion between two sheets of parchment paper and press it into an oval about 1/4 inch thick.

Step 4

Heat a nonstick skillet over medium heat and brush it lightly with avocado oil. Add one naan, cover the skillet with a lid and cook for about 3 minutes, until golden brown spots form underneath.

Step 5

Flip the naan and cook uncovered for 2 to 3 minutes more, until cooked through. Repeat with the remaining dough, brushing the skillet with a little more oil as needed.

Step 6

Melt the butter with the minced garlic in a small saucepan over low heat for 1 minute, then stir in the parsley. Brush the garlic butter over the warm naan and serve.

Tips

Blend the Wet Mixture Completely

You’ll get the best results if you blend the cottage cheese and egg until completely silky smooth. Make sure there are zero white curds left in the blender.

Any leftover curds will melt in the hot pan and create wet pockets. That can cause your naan to break apart when you try to flip it.

Use Fine Psyllium Husk Powder

From my experience, you need to use finely ground psyllium husk powder rather than whole psyllium flakes.

The fine powder absorbs the wet ingredients evenly and gives low carb dough its chewy, flexible feel. Whole flakes will leave gritty specks and make the dough too wet to shape properly.

Do Not Skip the Resting Time

After you mix the wet and dry ingredients, let the dough sit on the counter for the full 10 minutes.

The dough will seem way too wet and sticky at first, but the psyllium needs time to drink up the liquid. Once it rests, it turns into a soft dough that is super easy to handle.

More Recipes

• Keto Cottage Cheese Focaccia
• Keto Cottage Cheese Pizza Crust
• Keto Flatbread
• Keto Naan Bread
• Keto Pita Bread

Frequently Asked Questions

Can I use whole psyllium husk instead of the powder?

You can use whole husks, but you will need to increase the amount to about two and a half tablespoons.

Whole husks do not absorb liquid as quickly as fine powder, so grind them in a clean coffee grinder first if you want the smoothest bread texture.