This Nut-Free Keto Naan Bread is an easy-to-make low-carb flatbread that pairs perfectly with your favorite curry recipe, can be dunked into soup, or can even used as a crust for your favorite keto pizza. The best part? You can prepare, bake, and serve these naan breads in just 40 minutes!
Be sure to read through the blog post for the answers to frequently asked questions before you move on to the recipe card and begin making this recipe. You will find step-by-step photos within the blog post (located above the recipe card) that will help you to successfully make this naan recipe.
As an Amazon associate, I earn from qualifying purchases.
Nut-free keto naan breads
These Nut-Free Keto Naan breads are so versatile and are a perfect addition to your favorite low-carb dishes, like this Keto Salmon Curry recipe!
Truthfully, I always assumed that a low-carb variation of traditional naan would be quite complicated to make, but I was pleasantly surprised by how simple and straightforward this process turned out to be!
I’m also happy to share that this keto naan is made without any almond flour and is, instead, made with my favorite nut-free flour, ground sunflower seed meal! To add to this, this recipe is also not a fathead dough recipe, so if you are looking for a keto naan recipe without mozzarella cheese, this is it!
Of course, this recipe is different than traditional naan, mainly for 3 reasons:
- It isn’t made from flour,
- It doesn’t require yeast as an ingredient, and
- It’s baked, rather than fried.
Instead of almond flour (like most keto breads require), this recipe uses a combination of ground sunflower seed meal, psyllium husk powder, and coconut flour.
And, as mentioned previously, this recipe doesn’t involve any fathead dough; meaning, there is no need for mozzarella cheese nor cream cheese.
Steps to make this naan
- Dough: Mix, roll, and bake.
- Topping: Prepare butter topping.
What ingredients are required?
Naan:
- Coconut flour
- Ground sunflower seed meal
- Psyllium husk powder
- Gluten-free baking powder
- Salt
- Water
- Full-fat plain yogurt
- Egg
Garlic Parsley Butter:
- Butter
- Fresh parsley
- Garlic clove
Keto nut free naan FAQs
Before you make this naan, I would suggest reading through the answers to these commonly asked questions about this recipe:
Ingredient substitution options
- Ground Sunflower Seed Meal: If you don’t have ground sunflower seed meal you can add about 1 cup to a blender and pulse until fine then measure out 2 tbsp of sunflower seed flour for the recipe. Store the remaining flour in a glass jar. You will need a good amount in the blender for it to blitz. Make sure you don’t over blitz or you will end up with the start of sunflower seed butter! Pulsing is better to get it nice and fluffy.
- Gluten-Free Baking Powder: A combination of baking soda and an acid, like cream of tartar, vinegar, or lemon juice, will work here. Typically, you would use 3/4 tsp of baking soda to 2 tsp cream of tartar or 1-2 tbsp vinegar or lemon juice. To be safe, I would suggest just using baking powder if you can.
- Full-Fat Plain Yogurt: Crème fraîche or sour cream should work here at a 1:1 ratio. Note that these substitutions will alter the final nutrition information.
What should I do if my baked naan looks green?
If you decide to use baking soda in place of baking powder, some parts of your baked naan may turn green. Do not worry! They’re completely safe to eat. Sunflower seeds contain chlorogenic acid that, when combined with an alkaline baking ingredient like baking soda, it can turn green.
To prevent the green coloring in this naan, I use baking powder rather than baking soda; however, if you wish to use baking soda, you will also need to add an acid to your dough, like cream of tartar, vinegar, or lemon juice. See above for substitution measurements.
For a fail-safe method, though, I’d stick to gluten-free baking powder.
What seasonings can be added?
The recipe here is written to include a topping of Garlic Parsley Butter, however, if you want, you could omit the butter and try out some of these other seasoning options:
- Chili: Add 1/2 tsp paprika and 1/4 tsp chili powder to the mixture before baking.
- Garlic: Add 1/2 tsp garlic powder to the mixture before baking.
- Jalapeño Cheese: Finely chop 1-2 medium-sized jalapeños, depending on your spice preference, and add to the mixture before baking. Then, with a few minutes left of bake-time, sprinkle shredded cheddar cheese atop the naan breads to melt during remaining bake-time.
What to serve with naan?
If you plan to use the naan as a side, these recipes are all great options to pair your flatbread with:
How many grams of net carbs per serving?
Each naan bread contains 3.3 grams of net carbs. The recipe yields 5 pieces of naan.
How to store after baking?
Refrigerator Storage: These are best enjoyed fresh from the oven, but can be stored in an airtight container in the refrigerator for up to 2 days.
Leftovers: You can eat these cold or reheated in the oven. Note that if you decide to eat the naan as leftovers, especially if you eat it cold, the texture will not be the same.
Reheating Stored Naan: Bake in oven at 400 degrees until warmed. I would suggest adding a tbsp butter atop each naan to soften them up.
This Keto Naan Bread is so EASY to make!
Line baking sheet with parchment paper.
Dough: In a large mixing bowl, whisk together dry ingredients until well-combined.
Add wet ingredients and, using an electric mixer, mix until all ingredients are thoroughly combined.
Using your hands, form dough into a ball. Allow dough ball to rest at room temperature for 15 minutes.
Using a sharp knife, slice dough ball into 5 equal parts.
On the countertop, lay out 2 equal-sized pieces of parchment paper. Coat one piece of parchment paper with nonstick cooking spray and set the other piece on top of it (so that the cooking spray coats the top piece).
Roll each individual dough piece into an even layer between pieces of parchment paper before, using hands, forming the dough into a circle. Transfer formed naan dough to the prepared baking sheet. Set aside.
Garlic Parsley Butter: In a large pan over low heat, melt butter. Add minced garlic and heat until fragrant, about 1 minute. Add fresh parsley and turn off stovetop heat. Using a pastry brush, coat naan breads with half of the prepared butter, saving remaining half for baked naan.
Final Steps: Transfer baking sheet to oven and bake naan until cooked throughout, about 12-15 minutes before removing baking sheet from oven.
Using a pastry brush, coat cooked naan in remaining half of prepared butter. Then, to a large pan over medium heat, one-by-one, add cooked naan bread, buttered side-down, and toast until lightly browned, about 1-2 minute(s).
This recipe is compliant with a variety of diets
These are the diet lifestyles that this recipe is compliant with:
- Keto and Low-Carb: One naan bread contains 3.3 grams of net carbs
- Nut-Free: If you have a nut allergy or intolerance, these naan breads are for you!
- Primal: These naan breads are primal-friendly.
- Gluten-Free: These nut-free naan breads do not contain any gluten products
- Vegetarian: This recipe is compliant with a vegetarian diet lifestyle.
- Refined Sugar-Free: This keto naan bread recipe is made without sugar or sweeteners
Looking for more keto bread recipes?
If you’d like to try more low-carb bread recipes, these are some of my favorites:
Looking for more free recipes?
Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Nut-Free Keto Naan Breads
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 5 naan breads 1x
- Category: Bread
- Method: Bake
- Cuisine: Indian
- Diet: Gluten Free
Description
This Nut-Free Keto Naan Bread is an easy-to-make low-carb flatbread that pairs perfectly with your favorite curry recipe, can be dunked into soup, or can even used as a crust for your favorite keto pizza. The best part? You can prepare, bake, and serve these naan breads in just 40 minutes!
Ingredients
Naan:
- ⅔ cup (75g) coconut flour
- 2 tbsp (14g) ground sunflower seed meal
- 2 tbsp (30g) psyllium husk powder
- 1 tsp gluten-free baking powder
- ¾ tsp salt
- ¾ cup + 2 tbsp (207mL) lukewarm water
- ¼ cup (56g) full-fat plain yogurt, room temperature
- 1 egg, room temperature
Garlic Parsley Butter:
- 3 tbsp (1.5 oz) butter or ghee
- 2 tbsp fresh parsley
- 1 garlic clove, finely minced
Instructions
- Preheat oven to 400 degrees. Line baking sheet with parchment paper.
- Naan: In a large mixing bowl, whisk together dry ingredients until well-combined. Add wet ingredients and, using an electric mixer, mix until all ingredients are thoroughly combined.
- Using your hands, form dough into a ball. Allow dough ball to rest at room temperature for 15 minutes before, using a sharp knife, slice dough ball into 5 equal parts.
- On the countertop, lay out 2 equal-sized pieces of parchment paper. Coat one piece of parchment paper with nonstick cooking spray and set the other piece on top of it (so that the cooking spray coats the top piece). Roll each individual dough piece into an even layer between pieces of parchment paper before, using hands, forming the dough into a circle. Transfer formed naan dough to the prepared baking sheet. Set aside.
- Garlic Parsley Butter: In a large pan over low heat, melt butter. Add minced garlic and heat until fragrant, about 1 minute. Add fresh parsley and turn off stovetop heat. Using a pastry brush, coat naan breads with half of the prepared butter, saving remaining half for baked naan.
- Final Steps: Transfer baking sheet to oven and bake naan until cooked throughout, about 12-15 minutes before removing baking sheet from oven.
- Using a pastry brush, coat cooked naan in remaining half of prepared butter. Then, to a large pan over medium heat, one-by-one, add cooked naan bread, buttered side-down, and toast until lightly browned, about 1-2 minute(s).
Recipe Notes:
Ground Sunflower Seed Meal Substitution: If you don’t have ground sunflower seed meal you can add about 1 cup to a blender and pulse until fine then measure out 2 tbsp of sunflower seed flour for the recipe. Store the remaining flour in a glass jar. You will need a good amount in the blender for it to blitz. Make sure you don’t over blitz or you will end up with the start of sunflower seed butter! Pulsing is better to get it nice and fluffy.
Gluten-Free Baking Powder Substitution: A combination of baking soda and an acid, like cream of tartar, vinegar, or lemon juice, will work here. Typically, you would use 3/4 tsp of baking soda to 2 tsp cream of tartar or 1-2 tbsp vinegar or lemon juice. To be safe, I would suggest just using baking powder if you can.
Full-Fat Plain Yogurt Substitution: Crème fraîche or sour cream should work here at a 1:1 ratio. Note that these substitutions will alter the final nutrition information.
Net Carbs: Each naan bread contains 3.3 grams of net carbs. The recipe yields 5 pieces of naan.
Refrigerator Storage: These are best enjoyed fresh from the oven, but can be stored in an airtight container in the refrigerator for up to 2 days.
Leftovers: You can eat these cold or reheated in the oven. Note that if you decide to eat the naan as leftovers, especially if you eat it cold, the texture will not be the same.
Reheating Stored Naan: Bake in oven at 400 degrees until warmed. I would suggest adding a tbsp butter atop each naan to soften them up.
Keywords: keto naan bread, keto naan recipe, easy keto naan bread recipe
Leave a Comment