Here’s a soft, fluffy, and flavorful Keto Naan Bread recipe that pairs perfectly with curries, soups, or dips—and it’s low in carbs but high in taste. This version uses simple keto-friendly ingredients and is pan-cooked for that traditional naan texture!

🫓 Keto Naan Bread (Soft & Chewy!)

Ingredients:

  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon psyllium husk powder (for texture and binding)
  • 2 tablespoons melted butter or olive oil
  • 1 egg
  • ⅓ cup boiling water

Optional (for garlic naan):

  • 1 tablespoon melted butter
  • 1–2 cloves garlic, minced
  • 1 tablespoon fresh chopped parsley or cilantro

Instructions:

  1. In a bowl, combine almond flour, coconut flour, baking powder, salt, and psyllium husk powder.
  2. Add the melted butter and egg, mixing well.
  3. Pour in the boiling water gradually while mixing—this helps the psyllium husk expand. Let the dough sit for 2–3 minutes to firm up.
  4. Divide the dough into 4 equal parts. Roll each portion between two sheets of parchment paper or with oiled hands to form naan shapes (about ¼ inch thick).
  5. Heat a non-stick skillet over medium heat. Cook each naan for 2–3 minutes per side until golden and slightly puffed.
  6. (Optional) Mix melted butter with minced garlic and brush over the hot naan. Sprinkle with parsley or cilantro.

Tips:

  • For extra chew, don’t skip the psyllium husk.
  • Use a lid while cooking if you want slightly puffier naan.
  • Store leftovers in the fridge and reheat on a skillet or in the oven.

Let me know if you want a cheese-stuffed version, dairy-free option, or how to serve this naan with keto curry recipes!