Keto Naan Bread
User Reviews
4.9
Keto Naan Bread
Description
This keto naan bread recipe adapts traditional flatbread using low-carb ingredients. Dry ingredients including coconut flour, psyllium husk powder, xanthan gum, baking powder, salt, and nigella seeds form the base. Wet ingredients of hot water, full-fat natural yogurt, and melted coconut or olive oil create a dough that firms as the coconut flour and psyllium husk absorb moisture.
The dough is divided into six pieces, rolled out between parchment sheets into flatbreads about half a centimeter thick, then placed on an inverted baking sheet to bake in a 180°C (356°F) oven. Baking times vary based on thickness, generally 12-15 minutes. Large air bubbles formed during baking can be pricked to prevent uneven rising, and broiling at the end can further brown the bread.
After baking, the naan is brushed with melted coconut oil or butter and garnished with chopped parsley or cilantro and a sprinkle of salt. The bread weighs approximately 55 grams each and contains about 6 grams of net carbs, making them suitable for low-carbohydrate diets.
These naans are best served warm, straight from the oven or lightly toasted. The addition of nigella seeds and salt before baking, as well as basting with fat, contribute to flavor that balances the subtle coconut flour base, which might otherwise be bland.
Ingredients
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 seeds or sesame seeds
Wet Ingredients
- 1 cup / 240ml water hot
- ¼ cup / 60g yogurt full fat natural
- 2 tablespoon coconut oil melted, or olive oil
Topping
- 2 tablespoon coconut oil melted, or butter or olive oil
- handful parsley chopped, or coriander / cilantro
- generous pinch salt
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
- Each flatbread weighs approximately 55 grams and contains about 6 grams of net carbs.
- Serve the naan warm, either fresh from the oven or toasted, for best texture and flavor.
- Psyllium husk powder may change color during baking depending on brand but will not affect taste.
- Use generous salt and nigella or sesame seeds along with basting to add flavor, as the coconut flour dough is mild.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Serving | 55grams | |
| Calories | 91kcal | 5% |
| Total Carbohydrates | 12.5g | 4% |
| Protein | 3.5g | 7% |
| Fat | 6.4g | 10% |
| Fiber | 8.9g | 36% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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