Keto Naan Bread

Name: Keto Naan Bread
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 6 serving
Ingredients: ⅔ cup coconut flour; 2 tablespoon Psyllium Husk Powder; 1 teaspoon xanthan gum; 1 teaspoon baking powder; GENEROUS pinch salt; 1 tablespoon nigella and/or sesame seeds; 1 cup / 240ml hot water; ¼ cup / 60g full fat natural yoghurt; 2 tablespoon coconut oil / olive oil; 2 tablespoon coconut oil / butter / olive oil; handful chopped parsley or coriander / cilantro; generous pinch salt

User Reviews

4.9

168 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings
6
Calories
91 kcal
Course
Side Dish, Bread
Cuisine
Indian

Keto Naan Bread

Raiden Walker

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A light and fluffy Keto naan bread to go with your favourite Indian curry! This low carb coconut naan is egg free and gluten-free. Ready in only 17 minutes!

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Ingredients

Servings

Dry Ingredients

⅔ cup coconut flour 75g
2 tablespoon Psyllium Husk Powder
1 teaspoon xanthan gum
1 teaspoon baking powder
GENEROUS pinch salt
1 tablespoon nigella and/or sesame seeds

Wet Ingredients

1 cup / 240ml hot water
¼ cup / 60g full fat natural yoghurt
2 tablespoon coconut oil / olive oil melted

Topping

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

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Instructions

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 until the coconut flour and the psyllium have absorbed all the moisture and the dough is not sticky.
Cut the dough into 6 pieces and roll them out between two sheets of parchment paper into long flatbreads, about ½ 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 until 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.

Notes

One flatbread weighs around 55 grams.
6g net carbs per naan bread.
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 good results. In the US, the NOW and Healthworks brands are popular.
However, even if the naan changes colour, this does not affect the taste.
NOTE: It is 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, olive or coconut oil before eating. Without, the naan does not have much flavour (as it's mostly coconut flour). It is designed to be eaten WITH a curry.