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
Notes
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.*All Nutritional Data are Estimates Based on the Products I used.*Yield: 8 Naan Flatbreads, Serving Size: 1 Naan Flatbread, Net Carbs Per Serving: 2gAmounts per Serving-