Keto Naan
Pillowy, golden keto naan brushed with garlic butter at just 3.1g net carbs per piece. This gluten-free fathead-dough flatbread comes together in 30 minutes total and tastes like the real thing — perfect for scooping curry or wrapping kebabs.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This keto naan uses a fathead-style dough enriched with psyllium husk for a soft, foldable flatbread that genuinely bends without cracking. Brushed with garlic butter and fresh herbs, it's the perfect low-carb vehicle for curries, kebabs, or a quick dip.
Ingredients
- 1 1/2 cups shredded low-moisture mozzarella cheese
- 2 oz cream cheese, cubed
- 1 1/4 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 tablespoon ground psyllium husk powder
- 1 large egg, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons butter, melted (for brushing)
- 1 tablespoon chopped fresh cilantro or parsley
Instructions
- 1
In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 30-second bursts, stirring between each, until fully melted and smooth (about 60-90 seconds total).
- 2
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, psyllium husk powder, garlic powder, and salt. Add the beaten egg to the melted cheese, then stir in the dry mix.
- 3
Knead the warm dough with your hands until smooth and uniform. If it gets too sticky, microwave for 10 seconds to re-soften, then continue. Divide into 6 equal balls.
- 4
Roll each ball between two sheets of parchment into an oval about 1/4-inch thick. Heat a dry nonstick or cast-iron skillet over medium heat.
- 5
Cook each naan 2-3 minutes per side, pressing gently, until golden brown spots form and the bread puffs slightly.
- 6
Brush the hot naan with melted butter, sprinkle with chopped cilantro, and serve warm.
Tips & notes
- For garlic naan, stir a minced garlic clove into the melted butter before brushing.
- Store cooled naan in an airtight container in the fridge for up to 4 days, or freeze with parchment between pieces for up to 2 months. Reheat in a dry skillet to restore the soft texture.
- Psyllium husk is key for flexibility and pliability — don't skip it or the naan will be more cracker-like.
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Frequently asked questions
- How many carbs are in keto naan?
- Each piece has 3.1g net carbs (6.4g total carbs minus 3.3g fiber), 268 calories, 12g protein, and 22g fat. This recipe makes 6 naan breads.
- Can I make this dairy-free?
- It's difficult, since the fathead dough relies on mozzarella and cream cheese for structure. Dairy-free mozzarella alternatives melt poorly and the texture suffers, so this recipe is best made with real cheese.
- Why is my naan dough too sticky to roll?
- Warm fathead dough is naturally tacky. Roll it between two sheets of parchment paper, and if it becomes unmanageable, chill it for 5 minutes or re-warm it briefly to make it pliable again.
