This simple gluten free and keto naan yields legit puffy results… at just 3g net carbs! Expect a sturdy, pliable and ultra tasty flatbread; ideal for any and all low carb Indian dishes (think butter chicken!).
Gluten Free & Keto Naan đ
Nice ‘n puffy!
This keto naan (or flatbread?!) is an awesome and quick way to incorporate some ‘bread’ into your busy lives. Needless to say, they’re terrific paired with Indian curries such as my butter chicken; but feel free to use them as wraps, toasted into croutons for salads and soups, and so on.
I’ve also tested it with a variety of flours (see section!), so you guys should be able to adapt this recipe more readily to suit your needs.
But whatever you do, give them a try freshly made with garlic butter and a touch of coriander; simply sublime!
The Flours
Super fine almond flour is the base for this keto naan, and you truly do want to try and procure a fine grind (think Anthonyâs or WellBees).Â
But I know you guys need to substitute often (allergies, preferences etc), so this should come in handy:
- Almond flour can be substituted with sunflower seed flour on a 1-to-1 ratio. Given its similar fat and protein content to almond, this really is the best sub out there for those of you with nut allergies! Just note that its generally not ground as fine as almond and it has a different flavor profile, but I know you guys love it as you report back on it often.Â
- Coconut flour is a bit of a trickier one to sub as its more unique in its behavior, but still totally doable with oat fiber. Oh, and the neat thing about oat fiber is that itâs virtually carb-less (Iâm assuming thereâs a trace, but labels read 3g carbs â 3g fiber = 0 net carbs!). Also keep in mind that brands vary a lot here and Lifesource seems to be the best (no weird aftertaste, etc).
- Xanthan gum is the trickiest of the lot to sub, because of its totally unique ability to act like a binder to replace gluten. Which means that for best results I suggest not trying to sub this one. Having said that, in case of allergies or sensitivity (or if paleo), you can use 1 tablespoon of psyllium husk powder instead. The dough wonât be a as malleable, but results will still be solid.
The Method
Couldnât get any easier tbh! You simply whisk together the flours (very thoroughly!), add them to your food processor, add in a touch of apple cider vinegar (or any neutral tasting one), add in the egg and a touch of water. The dough will then come together into a ball, which youâll wrap with plastic wrap and knead for a couple minutes (think sort of like a stress ball!).
No food processor? No worries! You can use your hand or stand mixer or even do it by hand with a little extra elbow grease. I donât suggest using blenders though, as the dough is quite stiff and it could damage your engine.
Legit Puffy Keto Naan (i.e. Flatbread!)
Ingredients
- 96 g almond flour
- 24 g coconut flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons apple cider vinegar
- 1 egg lightly beaten
- 3-5 teaspoons water as needed
- avocado oil or cooking oil of choice
For the garlic butter
- 1 tablespoon grass-fed butter melted
- 1 clove garlic ran through a press
- coriander to garnish
Instructions
- Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. Note: you can alternatively whisk everything in a large bowl and use a hand or stand mixer for the following steps.Â
- Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
- Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to 3-4 days in the fridge).Â
- No food processor? No worries! You can use your hand or stand mixer or even do it by hand with a little extra elbow grease. I don't suggest using blenders though, as the dough is quite stiff and it could damage your engine.
To cook on the stove-top:
- Heat up a skillet (preferably) or pan over medium heat, while you roll out the dough until around 1/8Ⳡ(3 mm) in thickness. I actually like to use my tortilla press here (I have this exact one) for quick and super even results. But if you want larger naan, simply roll out between two sheets of parchment paper.
- Heat up roughly 1/4" of cooking oil in your skillet, add the shaped naan, cook until golden, flip and repeat. You want your oil to be hot enough that your flatbread puffs (and even blisters slightly), but be careful that its not actually burning.
- Brush with garlic butter and garnish with coriander. These naan are best eaten straight away, but they do rewarm surprisingly well!
Notes
The Substitutes
I know you guys need to substitute often (allergies, preferences etc), so this should come in handy:- Almond flour can be substituted with sunflower seed flour on a 1-to-1 ratio. Given its similar fat and protein content to almond, this really is the best sub out there for those of you with nut allergies! Just note that its generally not ground as fine as almond and it has a different flavor profile, but I know you guys love it as you report back on it often.
- Coconut flour is a bit of a trickier one to sub as its more unique in its behavior, but still totally doable (as I found out in the naan recipe!). In fact, when yeast is involved, oat fiberhad the best texture out of the lot, arguably as it is a grain. Oh, and the neat thing about oat fiber is that itâs virtually carb-less (Iâm assuming thereâs a trace, but labels read 3g carbs â 3g fiber = 0 net carbs!). Also keep in mind that brands vary a lot here and Lifesource seems to be the best (no weird aftertaste, etc).
- Xanthan gum is the trickiest of the lot to sub, because of its totally unique ability to act like a binder to replace gluten. Which means that for best results I suggest not trying to sub this one. Having said that, in case of allergies or sensitivity (or if paleo), you can use 1 tablespoon of psyllium husk powder instead. The dough won't be a as malleable, but results will still be solid.
Dear Paola,
I tried to do a little bit of research online about inulin, can you tell me, if it is considered grain free as well as gluten free.
Also, is it glucose free?
Yeast is grain free too, isn’t it?
Thank you so much for all your hard work. I go to a number of keto blogs, but yours is my absolute favorite.
Made these today with a variation of the Chicken Tikka Masala. I substituted swordfish for chicken and LOVE the flavors. Served over fried cauliflower rice. The naan are a perfect accompaniament
Wonderful to hear Sandi thank you! xo!
Any answers yet on using Psyllium Husk instead of Oat Fibre? I’d like to make these tonight and it sounds like the Psyllium might work but I’d love to know in advance!
I havenât tried yet, but I know some readers have used it in the tortilla recipe which is similar.. and since flaxseed works too I donât see why you wouldnât get solid results (but cannot guarantee!) xo!
These are delicious. Just wondering if you can make the dough ahead of time
Awesome to hear Lorelee! Its better to make then and they do freeze quite well đ xo!
Would it be best to cook the whole thing and then freeze them cooked?
Have you tried psyllium husk? I have that on hand. Made naan over the weekend with coconut flower, coconut oil, psylium husk. It tasted very mealy and wasn’t sturdy. Look forwarded to trying your recipe, not sure I can find oat bran. Does Red Mill have this?
oat FIBER – not oat bran. I had to order it from Amazon and it came today – too late. I used half coconut flour and flaxseed. I don’t know if the yeast was bubbly enough. It’s my first time with yeast.
Can this recipe be doubled? 4 just isn’t enough! Lol
Def!
Made these btw… they totally rocked!
Have you tried Psyllium Husk instead of Oat Fiber in this recipe by chance? Would that work at a 1:1 sub ratio?
Thanks for this recipe. I made them last night and they were tasty, but although the dough rose very well I could not get them to puff up. I tried again today and doubled the recipe, as its alot of work for just 4 nann. Still no puff, I tried experimenting with my little convection oven for the last 2….but no puff. I did have a break through., instead of rolling them, I successfully used a tortilla press, and they were the perfect thickness. Thanks again.
I just want to say that I absolutely love this blog! I was really worried about going keto because I absolutely LOVE bread and sweets. This blog truly has saved my new lifestyle. I don’t think I would have had lasted without it. Everything I’ve made so far has been delicious. Even if I messed up it still turns out great and I learn for the next time. Thank you so much Paola and Gnom-Gnom!
Awww wonderful to hear Amber thank you! It’s my absolute pleasure! And I’m with you, gnom-gnom was born because I missed sweets waaaay too much when placed on keto for medical reasons đđ!
Paola, do you think the cooked naan could be frozen and warmed later?
Thank you so much for your recipes. You make staying keto so much easier!
Hi Paola đ This is more of a general question. Do you find that out fiber is a good 1:1 substitute for coconut flour in recipes? I’m sure there are variables that probably make this challenging to apply in all instances.
Sometimes I don’t care for the grittiness of coconut flour. It’s not off-putting. I’d just like to have a smoother texture in my baked goods sometimes.
I get you Lisa, the grittiness of coconut flour in some recipes drives me nuts… having said that, I was hoping it would be a sort of 1-1 but I don’t think it is. Works well as a 1-1 here and in the tortilla recipe, but in muffins etc I haven’t quite figured out exactly how oat fiber behaves (seems to be as unpredictable as coconut… đ)
Just as I suspected. Thanks for your perspective. Maybe I’ll play around with the oat fiber a bit more, see if I can make any sense of the ones I have.
I usually like Anthony’s products but their oat fiber was terrible. It’s brown and a bit bitter. I don’t want to waste it so I’ll use it in recipes with stronger flavors. I think I ended up buying Trim Healthy Mama to replace it. Much better!
Have you tried another brand that’s better Lisa? I’ve only tried Anthonys and agree with you… only seems to work in small amounts for me thus far
I tried the Trim Healthy Mama in one of those mug biscuit recipes and it was fantastic! The product is white and not bitter at all, unlike the Anthony’s. I wonder if I just received a bad batch of the Anthony’s.
I haven’t had an opportunity to try THM in a more substantial dish yet. When I do, I’ll be sure to let you know how it goes.
Oooh good to hear!! Thanks so much for sharing Lisa, I learn SO much from you guys!!
NuNaturals oat fiber is terrific. I believe I bought it from vitacostđ¤ Thanks for all of these recipes, I’ve made a few and book marked tons!
Thanks for the tip Kelly! Just ordered some đ
Paola- The Trim Healthy Mama Brand is the BEST imo. The bonus for you is it’s one of the only ones I’ve found thats actually certified gluten free! đ
The only one that puffed was the very last one that I cooked. I only let the dough rise for 40 minutes before rolling, though. Next time, I’ll let the dough rise for a full hour. My hubby and I still enjoyed the heck out of these, though!
it’s probably because your pan was hot enough by the last one Christy đ it’s the heat that makes them puff! xo!
Got to clarify this for myself: is oat fiber the same thing as oat bran? If not, are they possibly interchangeable? Can you produce oat fiber from the bran?
Mmmm I don’t know?! What is the carb count in oat bran? Oat fiber has 0, this could help see if they’re the same thing xo!
I made these for the first time today and they were very tasty. I rolled the first one too thin and had a hard time getting it off the parchment as it was quite sticky. I made the rest smaller and they were easier to handle. Yours look quite large in the pictures but mine turned out only about 4 inches in diameter. Is that about right?
How many did you get Pegi? The dough shouldn’t be too sticky that it sticks to the parchment, so I would add less water next time
I used the 2 tablespoons of water from the recipe and I’m afraid if I use less water, the yeast won’t proof properly. Maybe I could try adding a little more almond flour. If they weren’t so sticky, I think they would roll out to the right size. Guess I’ll have to make them a few more times!! I make a lot of regular (gluten) bread for my husband and have the same problem. I think the humidity level in the house makes a difference too, since my bread is always less sticky in the winter when the house is drier.
Could you be using extra large eggs? I would do 4 teaspoons of water, your yeast will still proof just fine đ
amazing! thank so so much! they came out perfectly! learnt i need to seal with lid completely to get bubbles in pan and make them thin! all your recipes ive tried so far 10/10! makes it so easy to stay on keto long term. thanks x đ
Paola, you are a wonder! I’ve so been craving naan! Might make some tonight! đ Thanks for all you do!
It’s my pleasure Christy!! xo!
So excited to get this to work. Sadly the first attempt was way too wet to work with, so I’ll have to give it another go because I really want it to work!
Hi Annie! Sounds like it just had a little too much water (could also be using an extra large egg). This can also happen with different brands having different absorbency etc, but I did find this recipe to be fairly easy going so I would just add a little less of the water next time xo!
Do you know if the dough can hold in the refrigerator or freezer for a day or two before cooking/baking?
Good question! Tbh I haven’t tried? I have noticed that it doesn’t work with the other yeast doughs (the bread etc), but it could work with this one… I’ll have to give it a try! xo!
Iâm wondering, my old gluten-filled naan used yogurt instead of water for the liquid component. Is there enough sugar in plain yogurt to feed the yeast? Would it be a wasted batch of ingredients to try subbing in yogurt for a richer naan? So glad to have found your site. Life-saving for this new LC acolyte. My inner foodie was dying.
Hi Sarah! Sometimes Iâve found it best to stray away from tradition when it comes to keto baking (yogurt didnât quite work for me here) xo!
Dear Paola,
I gotta say you have a privileged mind to come up with these ground breaking recipes! We used the oat fiber and they taste and feel just like a flatbread, its outstanding! Do you think they would crisp up a bit to become a pizza base?! Bless you for all that you do.
Claire & Andrew
Claire & Andrew how lovely of you thank you for the blessings đ So happy to hear you’re enjoying the recipes so much!
Omg this looks FANTASTIC!
Would this work with sunflour seed flour for an almond allergy?
thanks!
Hi AB! Tbh I haven’t tried (just not something I find in Mexico easily!), BUT I know that the tortilla recipe works great with it (and this is a spinoff with yeast) xo!
Just reporting back – these didn’t look pretty but they tasted FANTASTIC with the sunflower seed meal!!! Thanks so much for posting this recipe!
SO awesome to hear AB thanks for reporting back! Hope you enjoy it in other recipes too đ
Been making these everyday for the last four days!!!!!!! Do you have any experience with any make ahead and keep tips? The dough I imagine would be hard but if they are rolled and cooked would they freeze well? Or refridgerate well? or does the texture get ruined?
We made these last night with butter beef (we didn’t have chicken) and zoodles, OMG they were so good!! We followed the recipe exactly with the oat fider, they were perfect! I rolled the first one way too thin, but the other three, won over my non-keto special one with one bite! Thanks Paola! As always, your recipes are just fantastic!!
Renee that’s super awesome to hear! And I get you on the thinness, you need to play around a bit (but I also think it lends itself to the dough being used for other fun stuff!) xo!!
have you tried subbing oat fibre with oat bran?
Tbh I’ve never baked with oat bran Emma
Any thought on substitutes for people who canât eat eggs?
Not for this one unfortunately đ
LOVE (!) this recipe! I tried it tonight with chia seeds instead of egg. The bread came out softer/less chewy but was still pretty good. I used 1 tablespoon of chia seeds with 3 tablespoons of water. I much prefer this fabulously bready recipe as is (with egg), but I ran out of eggs and didn’t notice until I was partway through mixing. Hope this helps folks who can’t tolerate egg đ
They’re absolutely delicious thank you!!
Yay awesome!
I don’t have a kitchen scale. How do I convert gram to cups?
Click on US Cups below the ingredients đ
Thank you so…much. Can’t wait to try them. One more word, PANCAKES!?
Lol yeah those are giving me some trouble (as in I want them properly fluffy not wet inside đ)
I would think this could sub for some awesome individual pizza base too?
Definitely Belenda!
THANK YOU!
My pleasure!
OMG!!! I’m convinced you’re a genius! The hubby is Indian and he forwarded your email right away… even though he knows I also get them lol lol. You’ve made our keto life so enjoyable thnx
Sarah that’s so wonderful to hear! Hope the hubby loves the naan too! xo!