Preparation Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6 naan breads
Ingredients
- 2 cups finely ground almond flour
- 2 cups shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon garlic powder (optional)
- ½ teaspoon salt
- 1 tablespoon chopped fresh parsley or cilantro (optional)
Garlic Butter Topping
- 2 tablespoons melted butter
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
Equipment
- Microwave-safe bowl
- Mixing bowl
- Rolling pin
- Parchment paper
- Non-stick skillet or griddle
- Spatula
- Pastry brush
Instructions
Step 1: Melt the Cheese
Combine the mozzarella cheese and cream cheese in a microwave-safe bowl. Microwave for 60–90 seconds, stirring halfway through, until the cheeses are fully melted and smooth.
Step 2: Prepare the Dough
Add the almond flour, baking powder, salt, garlic powder, and egg to the melted cheese. Mix thoroughly until a soft dough forms. If the dough becomes sticky, allow it to cool for a minute before kneading gently with your hands.
Step 3: Divide the Dough
Divide the dough into six equal portions. Place each portion between two sheets of parchment paper and roll into an oval or round shape about ¼ inch thick.
Step 4: Cook the Naan
Heat a non-stick skillet over medium heat. Cook each naan for 2–3 minutes on one side until golden brown, then flip and cook for another 2–3 minutes. Repeat with the remaining dough.
Step 5: Add Garlic Butter
Mix the melted butter, minced garlic, and parsley. Brush generously over each warm naan immediately after cooking.
Step 6: Serve
Serve warm with curries, grilled chicken, kebabs, soups, hummus, or your favorite keto-friendly dips.
Tips for Success
- Use finely ground almond flour for the softest texture.
- Mix the dough while the cheese is still warm for easier handling.
- Avoid cooking over high heat, which can brown the outside before the inside is fully cooked.
- Keep the dough covered while working to prevent it from drying out.
- Add shredded cheddar or Parmesan for extra flavor.
- Sprinkle sesame seeds or nigella seeds on top before cooking for a more traditional appearance.
Serving Suggestions
Keto Naan Bread pairs perfectly with:
- Butter chicken (keto version)
- Chicken tikka
- Beef curry
- Lamb kebabs
- Paneer tikka
- Creamy spinach dip
- Garlic herb butter
- Guacamole
- Baba ganoush
- Keto soups and stews
It also works well as a low-carb pizza base, sandwich wrap, or flatbread for breakfast.
Storage
Allow the naan to cool completely before storing. Place in an airtight container and refrigerate for up to 5 days.
For longer storage, freeze individual pieces with parchment paper between them in a freezer-safe bag for up to 2 months.
Reheating
Warm refrigerated naan in a skillet over medium heat for 1–2 minutes per side or microwave for 20–30 seconds. Frozen naan can be thawed overnight in the refrigerator before reheating.
Recipe Notes
This keto naan is softest when served fresh, but it also reheats well, making it an excellent option for meal prep. The mozzarella cheese provides elasticity, while almond flour creates a tender crumb that closely resembles traditional naan. If you prefer a slightly fluffier texture, add an extra ½ teaspoon of baking powder.
You can customize this recipe by incorporating dried herbs, Italian seasoning, grated Parmesan, or chili flakes into the dough. For a dairy-free variation, substitute the cheeses with keto-friendly dairy-free alternatives designed for melting, though the texture may differ slightly.
Because this bread is low in carbohydrates and high in healthy fats, it fits well into ketogenic, gluten-free, and low-carb meal plans. Pair it with protein-rich dishes and vegetables for a balanced and satisfying meal.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 12g
- Total Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 7g
- Dietary Fiber: 3g
- Net Carbohydrates: 4g
- Sugar: 1g
- Cholesterol: 60mg
- Sodium: 320mg
- Potassium: 120mg
- Calcium: 220mg
- Iron: 1.2mg