Keto Naan Flatbread is a flavorful, low-carb take on the classic Middle Eastern leavened flatbread. Slightly puffed and soft, each naan has only about 2g net carbs, making it ideal for keto meals.
This versatile flatbread works well as sandwich bread, a mini pizza crust, for dipping into soups, or for scooping up your favorite dips and spreads.
Naan originated in Iran and is widely enjoyed across India and many Middle Eastern countries. Unlike pita, naan is slightly puffier, has no pocket, is softer in texture, and tends to be more oval than round.
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 the recipe card below for exact quantities. These naans can be brushed with butter or oil and finished with herbs or spices—endless flavor options.
I brushed mine with melted butter and minced garlic, then sprinkled with fresh chopped parsley for a simple finishing touch.
Hint: Let the naan cool a few minutes before brushing with garlic butter or herb oil so the topping doesn’t melt away.
Substitutions
- Garlic butter – substitute olive oil and a sprinkle of herbs for a dairy-free finish.
- Parsley – swap in other fresh or dried herbs such as rosemary, cilantro, or dill to suit your dish.
Variations
- Spicy Naan – add red pepper flakes to the dough or sprinkle them on top after baking.
- Garlic Rosemary Naan – finish with minced garlic and fresh rosemary after brushing with butter or oil.
- Garlic Parmesan Naan – sprinkle grated Parmesan on top after brushing with garlic butter.
Equipment
- Extra large baking sheet
- Pastry brush
- Parchment paper
Storage
STORE: Keep leftover naan in a covered container in the refrigerator for up to one week.
FREEZE: Place cooled naan in zip-top freezer bags or a covered container and freeze for up to two months. Thaw and reheat as needed.
📖 Printable Recipe Card
Keto Naan Flatbread
Stacey
Ingredients
- 1 ½ cups Almond Flour
- 2 teaspoons Baking Powder
- ⅛ teaspoon Salt
- 2 tablespoons Full-Fat Sour Cream
- 2 Large Eggs (room temperature)
- 3 cups Shredded Mozzarella Cheese
Optional Garlic Butter
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 1 tablespoon Parsley, finely chopped
Instructions
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, baking powder, and salt; set aside.
- In a separate bowl, whisk the eggs and sour cream together.
- Microwave the shredded mozzarella in a microwave-safe bowl in 30-second intervals until melted and smooth.
- Combine the melted cheese and egg mixture with the almond flour mixture, stirring until a sticky dough forms.
- Grease your hands with avocado or olive oil and divide the dough into 8 equal balls.
- Place the dough balls on the prepared baking sheet and gently press each into an oval shape using your hands or a nonstick spatula.
- Bake 18–20 minutes, or until the naans are puffed and golden.
- Remove from the oven and let cool for about 8 minutes. If using garlic butter, melt 2 tablespoons butter and mix with 2 minced garlic cloves, brush over warm naans, and sprinkle with chopped parsley.
Notes
STORE: Refrigerate leftover naan in a covered container for up to one week.
FREEZE: Freeze naan in zip-top bags or a covered container for up to two months.
*All nutritional data are estimates based on the products used.
Yield: 8 naan flatbreads • Serving size: 1 naan flatbread • Net carbs per serving: 2g
Nutrition
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Food safety
- Don’t leave food sitting at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a suitable smoke point to avoid harmful compounds.
- Provide good ventilation when using a gas stove.
Follow your local food-safety guidelines for additional information.