Keto Naan Bread Recipe – Easy Low-Carb Flatbread with Almond Flour & Garlic Butter
This Keto Naan Bread is a soft, cheesy, and low-carb alternative to traditional Indian flatbread. Made with almond flour, mozzarella cheese, Greek yogurt, and eggs, it’s baked until golden and brushed with garlic butter for irresistible flavor. Perfect for scooping up butter chicken, curry, or tikka masala, this naan is gluten-free and keto-friendly with no yeast required. Ready in under 30 minutes, it’s a quick and satisfying side dish that fits your low-carb lifestyle without sacrificing taste.
Equipment
- Mixing bowls
- Microwave or stovetop pan
- Parchment paper
- Baking sheet (or skillet)
- Rolling pin (optional)
- Pastry brush
Ingredients
- 1½ cups shredded mozzarella cheese
- 2 tbsp Greek yogurt
- 1 cup blanched almond flour
- 1 tsp baking powder
- 1 large egg
- 2 tbsp butter (for brushing)
- 1 clove garlic, minced
- Optional: garlic powder, onion powder, parsley, chili flakes
Instructions
- Melt Cheese Base: Combine mozzarella and Greek yogurt in a bowl. Microwave in 30-second intervals, stirring until smooth.
- Mix Dough: Add almond flour, baking powder, and beaten egg. Stir until a sticky dough forms.
- Knead: Transfer to parchment paper and knead for 1–2 minutes until smooth. Chill if sticky.
- Shape: Divide into 4–6 portions. Flatten each into oval or round naan shapes.
- Bake: Place on a baking sheet and bake at 375°F (190°C) for 10–12 minutes, flipping halfway.
- Flavor Finish: Melt butter with garlic. Brush over warm naan and return to oven for 2–3 minutes.
- Serve: Enjoy warm with dips, curries, or as wraps.
Notes
- Use blanched almond flour for a smoother texture.
- Avoid pre-shredded cheese—it doesn’t melt as well.
- Customize flavors with herbs, spices, or cheese blends.
- Skillet option: Cook on medium heat until golden on both sides.
- Freezer-friendly: Wrap individually and reheat in oven or skillet