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Legit Puffy Keto Naan (i.e. Flatbread!) 🍛

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!).

Fresh Keto naan with garlic butter and coriander
Gluten Free & Keto Naan (i.e. Flatbread!)

Gluten Free & Keto Naan 🍛

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!

Comparing keto naan with coconut flour and oat fiber
Gluten Free & Keto Naan (i.e. Flatbread!)

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 Anthony’s or WellBees). 

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. 
  • 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 it’s virtually carb-less (I’m assuming there’s a trace, but labels read 3g carbs – 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.
Keto naan in a butter chicken bowl with cauliflower rice
Gluten Free & Keto Naan (i.e. Flatbread!)

The Method

Couldn’t 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 you’ll 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 don’t suggest using blenders though, as the dough is quite stiff and it could damage your engine.

Freshly made keto and gluten free naan
Gluten Free & Keto Naan (i.e. Flatbread!)
Dipping keto naan into a butter chicken bowl
Gluten Free & Keto Naan (i.e. Flatbread!)

Keto naan with garlic butter and coriander

Legit Puffy Keto Naan (i.e. Flatbread!)

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!).
4.89 from 26 votes
Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Course Bread, Side Dish
Cuisine Indian, Keto
Servings 4 naan
Calories 157 kcal

Ingredients
 
 

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. 
  • 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). 
  • 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 1/8″ (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 it’s virtually carb-less (I’m assuming there’s a trace, but labels read 3g carbs – 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.

Nutrition

Serving: 1naan | Calories: 157kcal | Carbohydrates: 11g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 351mg | Potassium: 116mg | Fiber: 8g | Vitamin A: 60IU | Calcium: 100mg | Iron: 1.2mg
Keyword gluten free naan, grain free naan, keto naan
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!

120 comments

  1. stephanie says:

    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.

  2. Sandi says:

    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

  3. Nicole says:

    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!

    • Paola van der Hulst says:

      I haven’t tried yet, but I know some readers have used it in the tortilla recipe which is similar.. and since flaxseed works too I don’t see why you wouldn’t get solid results (but cannot guarantee!) xo!

  4. DGT says:

    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?

    • Diane says:

      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.

  5. Leanda Sky says:

    4 stars
    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.

  6. Amber says:

    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!

    • Paola says:

      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 😂🙈!

  7. Tammy says:

    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!

  8. Lisa says:

    Hi Paola 👋 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.

    • Paola says:

      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… 😏)

      • Lisa says:

        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!

        • Paola says:

          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

          • Lisa says:

            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.

          • Kelly says:

            NuNaturals oat fiber is terrific. I believe I bought it from vitacost🤗 Thanks for all of these recipes, I’ve made a few and book marked tons!

  9. Christy Cyr says:

    4 stars
    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!

  10. Kari says:

    5 stars
    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?

    • Paola says:

      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!

  11. Pegi says:

    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?

    • Paola says:

      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

      • Pegi says:

        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.

  12. ester says:

    5 stars
    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 😋

  13. Annie says:

    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!

    • Paola says:

      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!

    • Paola says:

      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!

  14. Sarah says:

    I’m 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.

    • Paola says:

      Hi Sarah! Sometimes I’ve found it best to stray away from tradition when it comes to keto baking (yogurt didn’t quite work for me here) xo!

  15. Claire & Andrew says:

    5 stars
    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

    • Paola says:

      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!

      • AB says:

        Just reporting back – these didn’t look pretty but they tasted FANTASTIC with the sunflower seed meal!!! Thanks so much for posting this recipe!

          • AB says:

            5 stars
            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?

  16. Renee says:

    5 stars
    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!!

    • Paola says:

      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!!

    • Marissa says:

      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 😉

  17. Sarah lynn rose says:

    5 stars
    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

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