Keto Naan Bread


Keto Naan Bread

I have been craving Indian food recently and have been eating plenty of curries I normally make them with cauliflower rice instead of real rice to keep things Low Carb but one thing was missing Naan bread.

It’s actually really simple to make Low Carb naan at home that puffs up as beautifully as naan made from wheat.


I decided to use coconut flour as opposed to almond flour because the gently sweet taste lends itself to Indian cuisine to add elasticity I used psyllium husk powder and xanthan gum which hold the naan together beautifully.




Traditional naan is baked in a Tandoor oven. In lieu of this, people tend to make it in a skillet. 

I think it’s absolutely possible to fry this Keto naan in a pan on the stove if you have the time to spare I decided to bake it in the oven, because this way I can make a batch of six in one go and no one has to wait for dinner.

It’s great sprinkled with nigella and sesame seeds and before serving, spread it with some melted coconut oil and top with fresh chopped cilantro / coriander or parsley.

Turn this naan into a Low Carb pitta bread by brushing it with a simple garlic butter (melted butter 1 chopped garlic clove salt).


1.) Stir together the dry ingredients in a bowl coconut flour, psyllium husk powder baking powder, xanthan gum and salt.
TIP: I like to use a hand whisk for this and check that there are no lumps coconut flour has a tendency to clump together.


Add the melted coconut oil and the yogurt you can use either natural full fat or Greek.

2. Now add the hot water and stir. At first it seems like there’s a lot of liquid but both psyllium and coconut flour are super absorbent and a dough will form quickly.


I find it easiest to use a fork for this step if you continued with the whisk, the dough gets caught in the middle which is a major mess.


3.) Time to get your hands involved form a dough ball and let it rest for a few minutes till the dough is not sticky any more.


4.) Cut the dough into 6 equal slices and form balls.

5.) Place the balls between two sheets of parchment paper and roll out into long flatbreads pierce the middles a few times with the fork and sprinkle with nigella seeds and/or sesame seeds.

6.) Place the parchment with your naans onto an upturned baking tray I find this helps the flatbreads or cookies anything flat brown more evenly.


Bake for about 12-15 minutes and give them a little poke with the fork in case huge air bubbles form.

The baking time will depend on how thinly your naans are rolled out just keep an eye on them and remove them from the oven once they are nicely browned.

7.) Brush with melted coconut oil or butter and top with more chopped coriander or parsley and more salt before serving a pinch of cumin would also work well.


Love yeast breads? I have tested a version of this Naan with yeast instead of baking powder it produces a slightly more tangy bread I found it looked identical to the yeast free bread but had a little more elasticity.


1.) Stir 2 tsp of dry active yeast and 2 tsp of inulin or honey/maple syrup into 1 cup of warm water. Cover with a cloth and leave to proof in a warm place for around 10 minutes this could be on top of a radiator for example.


2.) Once the yeast is frothing stir in the coconut flour, psyllium, xanthan gum, melted coconut oil and yoghurt make sure that the yoghurt is room temperature we don’t want to kill off the yeast.

3.) Form a ball cover again and let the dough rise for 30-60 minutes till it has increased in size considerably.

4. ) Proceed as per recipe below.


I’m using psyllium husk powder and not psyllium husks in this recipe the powder is really finely ground Psyllium husks on the other hand look like tiny sticks it’s easy to mistake them for powder at first glance so do double check your pack.

To make the recipe dairy free use an unflavoured coconut yogurt such as by the Coconut Collaborative.

The xanthan gum is non-negotiable coconut flour is naturally gluten free and therefore lacks the elasticity of wheat flour in the absence of eggs we need the help of xanthan gum to bind and create an elastic dough.


Serve this Keto naan bread warm either straight from the oven or toasted once it cools it loses its crispy crust.

Store in an airtight container in the fridge of freeze you can toast it from frozen.

NOTE: It’s really essential to add a generous pinch of salt and black and white sesame seeds or even better nigella seeds to the bread, and baste it with melted butter, coconut or olive oil before eating. Without the naan does not have much flavor as it’s mostly coconut flour it is designed to be eaten with a curry for instance this Keto chicken curry.

Keto Naan Bread


Light and fluffy Keto naan flatbreads to go with your favorite Indian curry this Low Carb coconut flour bread recipe is egg free and gluten free ready in only 17 minutes.
  • CourseBread, Side Dish
  • Cuisine Indian
  • Keyword gluten free naan bread, keto naan, low carb naan
  • Prep Time 5 minutes
  • Cook Time 12 minutes
  • Total Time 17 minutes
  • Servings 6
  • Calories 91kcal



Dry Ingredients

  • 3/4 cup / 75g coconut flour
  • 2 tbsp psyllium husk powder
  • 1 tsp xanthan gum
  • 1 tsp baking powder
To Buy: Anthony's Organic Coconut Flour, 4lbs, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly. Click Here

To Buy: Psyllium Husk Powder, 24-Ounce. Click Here!

To Buy: Anthony's Xanthan Gum, 1lb, Batch Tested Gluten Free, Keto Friendly. Click Here!

To Buy: Argo Baking Powder, 60 Ounce. Click Here!

GENEROUS pinch salt

  • 1 tbsp nigella and/or sesame seeds

Wet Ingredients

  • 1 cup / 240ml hot water
  • 1/4 cup / 60g full fat natural yoghurt
  • 2 tbsp coconut oil / olive oil melted


  • 2 tbsp coconut oil / butter / olive oil melted
  • handful chopped parsley or coriander / cilantro
  • generous pinch salt



  • Preheat the oven to 180 Celsius / 356 Fahrenheit.
  • Mix all dry ingredients in another bowl coconut flour, psyllium husk powder, xanthan gum and salt make sure there are no lumps.
  • Add the wet ingredients hot water, yoghurt, melted coconut oil or olive oil and stir together until a dough forms.
  • Form a dough ball and let it sit for a few minutes till the coconut flour and the psyllium have absorbed all the moisture and the dough is not sticky.
  • Cut the dough into six pieces and roll them out between 2 sheets of parchment paper into long flatbreads about 1/2 cm thick place on an upturned baking sheet and remove the top parchment. Optional: sprinkle with sesame seeds and/or nigella seeds.
  • Bake for 12-15 minutes or till browned baking time will depend on how thick your flatbreads are if large air bubbles form pierce with a fork during baking if necessary rotate the baking sheet so the flatbreads brown equally and/or turn on the grill/broiler at the end to ensure they crisp and brown on top.
  • Top with melted butter, olive oil or coconut oil, sprinkle with more salt and chopped parsley or coriander/cilantro leaves before serving.



One flatbread weighs around 55 grams. 
They are best served warm either straight from the oven or toasted.
Some psyllium husk powder brands turn purple when baked I have used the BonPom, Green Origins and the Just Natural Organics brand here in the UK with good results a US reader has told me that she uses the Healthworks brand in the US and it does not change color. However even if the naan changes color this does not affect the taste.

NOTE: It's really essential to add a generous pinch of salt and black and white sesame seeds or even better, nigella seeds to the bread and baste it with melted butter, coconut or olive oil before eating. Without the naan does not have much flavor as it's mostly coconut flour it is designed to be eaten with a curry.

To Buy: Green Origins Organic Raw Psyllium Husk Powder 99% Pure, 250 g.Click Here!

To Buy: Healthworks Psyllium Husk Powder.Click Here!



  • Serving: 55grams 
  • Calories: 91kcal 
  • Carbohydrates: 12.5g 
  • Protein: 3.5g 
  • Fat: 6.4g 
  • Fiber: 8.9g 
  • Sugar: 1.4g

Before You Go: KETO BREAD




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