Keto Naan Bread

If you’ve been missing naan bread since going keto, this recipe is going to make your day. It’s soft, chewy, and tastes surprisingly close to the real thing.

This keto naan bread uses a simple fathead-style dough as the base. If you’ve made fathead pizza dough before, you already know how well this method works.

The best part is that each piece is low carb and totally keto friendly. So you can enjoy it with your favorite curry or soup without worrying about your carb count.

Once the naan comes out of the oven, you brush it with a quick garlic butter that makes it extra delicious. It’s one of those small steps that really makes a big difference.

The whole recipe comes together in about 20 minutes and makes 4 pieces of naan. Simple, quick, and perfect for any weeknight meal.

Why You’ll Love This Recipe

Tastes Like Real Naan – This keto naan has that soft and chewy pull that makes traditional naan so irresistible.

Garlic Butter Makes It Incredible – The warm garlic butter brushed on top adds a rich and savory flavor that makes every bite amazing.

Perfect for Scooping and Dipping – This bread is sturdy enough to scoop up curries and dips without falling apart.

Recipe Ingredients

For the Naan

• 1 1/2 cups Shredded Mozzarella Cheese
• 2 oz Cream Cheese, cubed
• 3/4 cup Almond Flour
• 1 large Egg
• 1/2 tsp Baking Powder
• 1/4 tsp Salt

For the Garlic Butter

• 2 tbsp Butter, melted
• 1 clove Garlic, minced
• 1 tbsp Fresh Parsley, chopped

How To Make

Step 1

Preheat your oven to 400°F and line a large baking sheet with parchment paper.

Step 2

In a large microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring between each one, until fully melted and smooth. This usually takes about 60 to 90 seconds total.

Step 3

Add the almond flour, baking powder, salt, and egg to the melted cheese mixture. Stir quickly with a spatula, then switch to kneading with your hands until a uniform, slightly sticky dough forms. If the dough gets too stiff, microwave it for 10 to 15 seconds to soften it again.

Step 4

Divide the dough into 4 equal pieces. Place each piece between two sheets of parchment paper and roll out into an oval or teardrop shape, about 1/4 inch thick. The classic naan shape is slightly elongated and rustic.

Step 5

Transfer the shaped naan pieces onto the prepared baking sheet. Bake for 10 to 12 minutes until the tops are lightly golden and the edges just start to turn golden brown.

Step 6

While the naan bakes, stir together the melted butter, minced garlic, and chopped parsley in a small bowl.

Step 7

Remove the naan from the oven and immediately brush each piece generously with the garlic butter while still hot. Serve warm alongside curries, soups, or on its own for dipping.

Tips

Work the Dough While It’s Warm

The cheese dough gets stiff and hard to work with as it cools down. You want to mix in the egg and almond flour right after you melt the cheese, while everything is still warm and pliable.

If the dough starts fighting you and feels like it won’t come together, just pop it back in the microwave for 10-15 seconds. It’ll soften right up and become easy to knead again.

This is especially important when you’re shaping the naan. If the dough cracks or won’t roll out smoothly, it’s because it cooled too much. A quick reheat fixes it every time.

Roll Between Parchment Paper

This dough is sticky and will stick to your counter, your rolling pin, and your hands. Rolling it between two sheets of parchment paper solves all of that without needing extra flour.

If you try to roll it directly on the counter, even with almond flour as a dusting, it’ll stick and tear apart. Parchment paper gives you a clean release every time and keeps the naan shape intact when you transfer it to the baking sheet.

Don’t Roll the Naan Too Thin

It’s tempting to roll these out really thin to make them look like traditional naan, but if you go thinner than about 1/4 inch, they’ll turn into crispy crackers in the oven instead of soft, foldable bread.

Keep them at that 1/4 inch thickness so they stay soft and pliable. They should bend without snapping when you pick one up after baking. That’s the texture you’re going for.

More Recipes

• Keto Flatbread
• Keto Cottage Cheese Garlic Rolls
• Keto Cottage Cheese Dinner Rolls
• Keto Fathead Rolls
• Keto Coconut Flour Bread

Frequently Asked Questions

Can I use coconut flour instead of almond flour?

You can, but coconut flour absorbs way more moisture than almond flour, so you would only need about 3 to 4 tablespoons instead of the full 3/4 cup. The texture will also be slightly different – a bit more dense and less flexible.

If you have the option, almond flour really is the best choice here because it keeps the naan soft and pliable, which is exactly what you want for scooping up curries and dips.