Keto naan bread is a tasty companion to curry that so closely resembles the traditional version you’ll hardly notice the difference. It’s simple to make and doesn’t require advanced cooking skills — if you can make a pancake, you can make naan.
One common keto frustration is losing staples like rice and bread. So what do you eat with your curry when you cut carbs?
Enter cauliflower rice and keto naan bread. With a bit of preparation you can enjoy a takeaway-style curry without the carb-heavy sides and still feel satisfied.
I often order from Punjabi Palace in Brisbane — the food is great and the owner clearly takes pride in his restaurant. My usual choice is chicken tikka masala, while my fiancée prefers lamb korma. Both are delicious, but a good chicken tikka masala is hard to beat.
By the way, “tikka” refers to small pieces of marinated meat and “masala” means spice mix, so chicken tikka masala translates roughly to “small pieces of meat in a spice mix.” A fun bit of culinary trivia that explains the name.
Keto Naan Bread Almond Flour
This keto naan recipe relies on psyllium husk powder to give the bread its flexible, wrap-like texture. Coconut flour is used here as the primary flour, but you can substitute almond flour if you prefer. Use 90 g almond flour as a replacement for 60 g coconut flour for a similar result.
Naan Without Psyllium Husk
If you don’t have psyllium husk powder, you can substitute ground flaxseed or chia seed. I’ve made wraps using ground flaxseed and hot water with great results — they stay flexible and tasty, similar to versions made with psyllium.
Keto Bread eBook
This recipe appears in my keto bread recipe ebook, which contains many other bread recipes, including several that aren’t published for free on the website. The ebook is a handy resource if you enjoy baking low-carb breads and want more ideas.
Related Recipes
- Keto Bread
- Keto Cornbread
- Cheesy Low Carb Garlic Bread
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Recipe
Keto Naan Bread
Rate
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Ingredients
- 60 g Coconut Flour 2 oz
- 20 g psyllium husk powder 0.7 oz
- 1/4 tsp baking powder
- 50 g Butter 1.7 oz, softened
- 1 cup hot water
- 1/4 cup Coconut Oil for cooking
Instructions
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In a mixing bowl, combine the coconut flour with the psyllium husk powder and baking powder.
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Add the softened butter and stir until combined. Pour in the hot water and mix until the dough comes together and can be formed into a large ball.
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Divide the dough into six equal balls. Place each ball between two sheets of parchment paper and roll into a naan shape with a rolling pin.
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Heat a frying pan and add some coconut oil. Cook each naan until browned on both sides. Serve warm or store in the refrigerator for up to four days.
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Calories from Fat 234
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