Keto Naan Flatbread is a tasty, low-carb, Middle-Eastern style, slightly puffed flatbread that is very versatile. Only 2g net carbs per flatbread.
Perfect for sandwich bread, a mini pizza crust, dipping in soup, or scooping up dips.
Naan is a leavened flatbread that originates from Iran and is also widely used in India and many middle eastern countries.
Keto naan flatbread differs from pita bread because it is slightly puffy, has no pocket, is somewhat softer in texture, and is more oval-shaped instead of round.
This was inspired by my Keto Cheddar Garlic Biscuits on this site, and pairs well with this amazing Keto Persian Chicken Kebabs recipe.
Jump to:
Ingredients Shopping List
- Almond Flour
- Baking Powder
- Salt
- Full Fat Sour Cream
- Large Eggs, room temperature
- Shredded Mozzarella Cheese
Optional Garlic Butter
- Butter
- Garlic cloves
- Fresh Parsley
See recipe card for quantities.
This keto naan can be brushed with butter or oil and sprinkled with herbs or spices. The possibilities are endless.
I used melted butter with minced garlic to brush on the naan.
I sprinkled my naan with fresh chopped parsley.
Hint: Wait for naan to cool a few minutes before brushing with garlic butter or herb oil.
Substitutions
- Garlic Butter - instead of garlic butter, you can brush with olive oil and sprinkle with herbs.
- Parsley - use any spices or fresh and dried herbs you prefer like rosemary.
Variations
- Spicy Naan - Add chili pepper flakes to the dough or sprinkle on top after baking and ruhing with oil or butter.
- Garlic Rosemary Naan- Sprinkle with fresh rosemary after bushing with garlic butter.
- Garlic Parmesan Naan - Sprinkle naan with parmesan after brushing with garlic butter.
Equipment
Storage
STORE: Leftover naan can be stored in a covered container in the refrigerator for up to 1 week.
FREEZE: Freeze by placing naan in zippered freezer bags or a covered container for up to 2 months in the freezer.
📖 Printable Recipe Card
Keto Naan Flatbread
Ingredients
- 1 ½ cups Almond Flour
- 2 teaspoon Baking Powder
- ⅛ teaspoon Salt
- 2 tablespoon Full Fat Sour Cream
- 2 Large Eggs room temperature
- 3 cups shredded Mozzarella Cheese
Optional Garlic Butter
- 2 tablespoon Butter
- 2 cloves Garlic minced
- 1 tablespoon Parsley finely chopped
Instructions
- Preheat the oven to 350 ℉ (180 ℃) and line a large baking tray with parchment paper.
- In a large mixing bowl, combine almond flour, baking powder, and salt. Stir together thoroughly. Set aside.
- In a medium-sized mixing bowl, whisk together eggs and sour cream. Set aside.
- In a microwave-safe bowl, add the shredded mozzarella cheese and melt in the microwave using 30-second increments until melted.
- Add the egg mixture and melted cheese to the almond flour mixture. Stir together thoroughly until a sticky dough forms.
- Use avocado or olive to coat hands and separate and roll dough into 8 balls using your hands.
- Place dough balls onto the parchment-lined baking sheet and gently press dough balls into oval shapes using your hands or a non-stick spatula.
- Bake for 18-20 minutes or until puffed up and golden.
- Remove from the oven and let cool for 8 minutes.
- Brush with optional melted garlic butter (melt two tablespoons butter & mix with two cloves garlic, minced). Sprinkle with optional fresh finely chopped
Video
*As an Amazon Associate I earn from qualifying purchases.
Notes
Nutrition
Recipes You May Also Enjoy
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Linda says
My store carries low moisture FULL fat and low moisture PART SKIM mozzarella. Which one do you recommend?
Stacey says
Hi, Linda, get the full-fat shredded mozzarella (not fresh) if they have it, but you can also use part-skim as it works too.
jennifer says
Ahhhh yes, that final brushing of garlic butter before devouring -- I'm in love! Thanks for sharing such a great recipe.
ChihYu says
There's nothing better than warm, delicious naan! Thank you for all of the variations - so many tasty ways to enjoy!
Donny says
So easy and delicious! And thanks for the freezing instructions. I can't eat all of them at once so it's nice to have some stashed away for later.
Charley says
Is there a good substitute for the eggs? I have a sensitivity to eggs.
Jean Choi says
I've been missing naan so much, and this keto version satisfies my craving so well! The texture is great as well.
Shelby says
This flatbread is perfect for everything from dips to pizza! the fact that you can freeze it makes for a busy mom mega win. Love the simplicity.