Keto Naan Bread

Keto naan bread might just be the recipe that changes how you think about baking on a ketogenic diet. Traditional naan is a staple across South Asian cuisine and has become a beloved flatbread in the UK – fluffy, slightly charred, and deeply satisfying. The problem? A single conventional naan can carry upwards of 40 g of carbohydrates, making it firmly off the menu for anyone following a low-carb lifestyle.

This keto naan bread recipe changes that. Built on coconut flour and psyllium husk, each piece delivers just 2 g of net carbohydrates while keeping that characteristic soft, pliable texture that makes naan so enjoyable in the first place. No yeast, no gluten, no compromise on flavour.

Coconut flour absorbs liquid differently to wheat flour, which is why psyllium husk is so important here – it acts as a binding agent and gives the dough that elasticity you’d otherwise get from gluten. The garlic-infused coconut oil brings richness and aroma, making these flatbreads equally at home alongside a curry, as a keto wrap, or simply eaten warm with a little extra butter.

Whether you’re new to the ketogenic diet or a seasoned keto cook, this recipe proves that low-carb baking doesn’t have to mean missing out.

Keto Naan Bread – recipe

Why is coconut oil important in this recipe?

BeKeto Coconut Oil in this recipe:

• Provides a rich source of medium-chain triglycerides (MCTs) for fast, sustained energy
• Adds a gentle coconut aroma that pairs beautifully with garlic and the nutty flavour of coconut flour
• Keeps the flatbreads moist without adding any net carbohydrates
• Naturally dairy-free and suitable for paleo and vegan keto approaches

Amelia

Nutritionist

Used in this recipe:

• 

  Supports Metabolism and Keto Adaptation

  Organic Coconut Oil

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  ✔ 100% unrefined, organic coconut oil

  ✔ The perfect source of healthy fats for keto and low-carb diets

  ✔ Supports metabolism and brain function

  ✔ Clean energy without glucose spikes

  ✔ Excellent for bulletproof coffee, cooking, and baking

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Preparation:

Before you begin, have all your ingredients measured and within reach. Coconut flour works very differently to wheat flour – it absorbs a large amount of liquid, so adding the hot water gradually is the key to getting the right consistency.

Place 2 tbsp of coconut oil in a small frying pan over a low heat. Once melted, press in the 2 garlic cloves and fry gently for 2–3 minutes until the oil is fragrant. Be careful not to let the garlic burn – you’re infusing the oil, not frying the garlic. Remove the pan from the heat.

In a large bowl, whisk together the coconut flour, psyllium husk, baking powder, and a pinch of salt. Make sure the dry ingredients are evenly combined before adding any liquid.

Pour the warm garlic-infused coconut oil into the dry ingredients and stir well. You can leave the garlic in or discard it – personal preference. The mixture will look crumbly at this stage, which is completely normal.

Begin adding the hot water a little at a time, starting with about 4 tablespoons. Stir between each addition. The dough should come together and become soft but not sticky. Psyllium husk takes a moment to hydrate, so add water slowly and give the dough time to absorb it.

Knead the dough by hand for 2–3 minutes until it becomes smooth and elastic and no longer sticks to your hands. If it feels too wet, add a small extra pinch of psyllium husk. If it’s too dry, add water a teaspoon at a time.

Wrap the dough loosely and leave to rest for 15 minutes at room temperature. This resting period is important – it allows the psyllium husk to fully bind the dough and makes it much easier to roll.

Divide the dough into 6 equal portions. Roll each piece between two sheets of baking parchment until thin – roughly 3–4 mm. The parchment prevents sticking without needing extra flour.

Heat a non-stick frying pan over a high heat. Once properly hot, cook each naan for 2–3 minutes on one side, then flip and cook for a further 2 minutes until golden-brown spots appear and the bread starts to puff slightly. Adjust the heat as needed – the pan should be hot enough to give colour, but not so hot that the bread burns before cooking through.

Optional: brush each warm naan with a little olive oil and rub with a raw garlic clove for extra flavour.

Serve immediately. Keto naan bread is best enjoyed fresh and warm, as a side to curries, used as a wrap, or topped with cream cheese and smoked salmon for a quick keto lunch.

Macro per serving:

• Calories: 196 kcal
• Fat: 16 g
• Total carbohydrates: 16 g
• Net carbohydrates: 4 g
• Protein: 4 g

Is naan bread keto-friendly?

Traditional naan bread is not keto-friendly – a single piece typically contains 35–45 g of carbohydrates. This keto naan bread recipe uses coconut flour and psyllium husk instead of wheat flour, bringing a serving of 2 pieces down to just 4 g of net carbohydrates.

Can I make keto naan bread without psyllium husk?

Psyllium husk plays a key structural role in this recipe, acting as a binding agent in place of gluten. Substituting it is tricky; ground flaxseed can work in some recipes but may alter the texture. We recommend sticking with psyllium husk for the best results.

Can I freeze keto naan bread?

Yes – once cooled, stack the flatbreads with a piece of baking parchment between each one and freeze for up to one month. Reheat in a dry pan or directly on a hob flame for 30–60 seconds per side.

Where can I find more keto breads?

Browse our Keto Bread category for more low-carb flatbreads, loaves, and wraps – including keto tortillas, keto rolls, and coconut flour breads.