Keto Naan Flatbread is a flavorful, low‑carb Middle Eastern–style flatbread with a slight puff and a soft texture. At only about 2g net carbs per naan, it’s a versatile option for sandwiches, mini pizzas, dipping, or serving alongside kebabs and soups.
Naan is a leavened flatbread with origins in Iran and widespread use across India and many Middle Eastern countries. Keto naan differs from pita in that it puffs slightly without forming a pocket, is typically softer, and tends to be more oval than round.
This recipe was inspired by a cheddar garlic biscuit variation and pairs especially well with grilled or roasted proteins, such as Persian-style chicken kebabs. You can brush the finished naan with butter or oil and finish with herbs or spices for extra flavor.
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 printable recipe card below for exact quantities.
You can brush the warm naan with melted butter or olive oil and sprinkle with fresh or dried herbs. Waiting a few minutes for the bread to cool slightly before brushing helps the topping adhere without making the surface soggy.
I like to use melted butter mixed with minced garlic and finish the naan with a sprinkle of finely chopped parsley for a bright, fresh note.
Hint: Let the naan cool for a few minutes before brushing with garlic butter or herb oil so the topping stays on the surface instead of soaking in.
Substitutions
- Garlic butter — use olive oil and a sprinkle of dried or fresh herbs instead.
- Parsley — substitute other herbs or spices such as rosemary, oregano, or chili flakes to vary the flavor.
Variations
- Spicy naan — add chili flakes to the dough or sprinkle them on top after baking and brushing with oil or butter.
- Garlic rosemary naan — top with fresh rosemary after brushing with garlic butter.
- Garlic parmesan naan — finish with grated parmesan after brushing with garlic butter for a savory crust.
Equipment
- Extra large baking sheet
- Pastry brush
- Parchment paper
Storage
STORE: Place leftover naan in a covered container in the refrigerator for up to 1 week.
FREEZE: Freeze naan in zippered freezer bags or a covered container for up to 2 months. Thaw and warm briefly before serving.
📖 Printable Recipe Card
Keto Naan Flatbread
Stacey
10 mins
18 mins
28 mins
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, combine almond flour, baking powder, and salt. Stir to combine and set aside.
- In a medium bowl, whisk eggs and sour cream together.
- Place the shredded mozzarella in a microwave‑safe bowl and melt in 30‑second increments until fully melted.
- Add the egg mixture and melted cheese to the almond flour mixture. Stir until a sticky dough forms.
- Coat your hands with avocado or olive oil, divide the dough into 8 portions, and roll each into a ball.
- Place the dough balls on the parchment‑lined sheet and gently press each into an oval using your hands or a nonstick spatula.
- Bake 18–20 minutes, or until puffed and golden.
- Remove from the oven and let cool for about 8 minutes. If using, brush with melted garlic butter (melt 2 tablespoons butter and stir in 2 minced garlic cloves) and sprinkle with chopped parsley.
Notes
STORE: Keep leftovers in a covered container in the refrigerator for up to 1 week.
FREEZE: Freeze in zipper bags or a covered container for up to 2 months. Reheat before serving.
*All nutritional data are estimates based on the products used.
Yield: 8 naan flatbreads. Serving size: 1 naan. Net carbs per serving: 2g (approx.).
Nutrition
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Food safety
- Don’t leave perishable food at room temperature for extended periods.
- Never leave cooking food unattended.
- Use cooking oils suitable for high heat to avoid excessive smoke.
- Ensure good ventilation when using a gas stove.
Follow local food safety guidance for safe handling and storage of cooked foods.