Soft & Buttery Keto Garlic Naan (Better Than Takeout)

Quit missing out on warm bread. This soft keto garlic naan delivers the elastic, pliable chew of the real thing. Drenched in savory garlic butter, every warm, pillowy bite melts in your mouth, proving you don’t need gluten for comfort.

Why This Recipe Rocks

• Finally, A Bendable Bread: Unlike many grain-free crackers that crumble or snap, the unique fiber blend creates a pliable dough that wraps easily around fillings without breaking.
• Authentic Restaurant Flavor: A generous brushing of rich, garlic-infused butter ensures every bite is savory, moist, and melts in your mouth just like the traditional version.
• Ready in a Flash: With no yeast to bloom or dough to rise for hours, fresh, warm flatbread hits your dinner table in under 30 minutes.

The Secret to the “Chew”

If you have tried making low carb garlic flatbread before, you know the struggle: it usually turns out eggy or dry. The magic in this recipe comes from psyllium husk powder. It acts as the gluten replacement, binding the coconut flour and water to create that signature elasticity.

This ingredient is what separates a brittle cracker from a true gluten free naan keto experience. It allows the bread to bubble slightly in the heat and stay soft even after it cools down. Plus, because we are using high-fiber ingredients, this bread is incredibly filling and satisfying.

How to Get Perfect Dough Every Time

The process is surprisingly similar to making playdough, which makes it fun and very forgiving. The most critical step is using boiling hot water. This isn’t just to warm things up; the heat actually activates the fiber, turning the dry powder into a gel-like structure instantly.

Once you mix the boiling water with the dry ingredients and yogurt, you will see the dough come together rapidly. The aroma of garlic powder will hit you immediately, promising a delicious result. Let the dough rest for a few minutes; this allows the coconut flour to drink up that moisture, ensuring your naan isn’t soggy.

If you are looking for other ways to wrap up your favorite fillings, you might also love my Keto Tortillas: Fluffy, Easy, and Perfect for Low-Carb Wraps!. They use a similar technique to achieve that perfect roll.

Tips for the Best Texture & Flavor

• Don’t Fear the Purple: If your baked naan comes out with a slight purple hue, don’t panic! Some brands of psyllium husk react with baking powder. It tastes exactly the same, but if the color bothers you, look for a brand that specifically says “creates white bread.”
• The Broil Finish: For those authentic charred bubbles you see at Indian restaurants, flip your oven to “Broil” for the final 60 seconds. Watch it like a hawk, as almond and coconut flours can burn in a blink.
• Serving Suggestions: This bread is the perfect vehicle for scooping up sauce. I love serving this alongside my My Favorite Lemon Garlic Chicken Sheet Pan to soak up all those incredible juices.

Common Questions

• Can I freeze this dough? Yes! You can freeze the shaped raw dough discs between parchment paper. When the craving hits for an easy keto naan recipe, just bake them straight from frozen, adding a minute or two to the cook time.
• Is this recipe dairy-free? The recipe calls for yogurt and butter, but it is easily adaptable. Swap the yogurt for thick coconut cream and use olive oil or vegan butter for the topping. It remains just as moist and delicious.

Soft & Chewy Keto Garlic Naan

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This gluten-free flatbread delivers the soft, pliable texture of traditional naan without the carbs. Enhanced with a hint of garlic and a buttery finish, it is the perfect vessel for scooping up curries or serving as a base for keto wraps.

• Author: Mollie
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 6 flatbreads 1x
• Category: Side Dish / Bread
• Cuisine: Indian-Inspired / American Keto

Ingredients

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Dry Ingredients

• 1 tsp Baking powder (gluten-free)
• 2/3 cup Coconut flour (fine texture) (about 75g)
• 1/2 tsp Garlic powder
• 2 tbsp Psyllium husk powder (finely ground) (about 18g)
• 1/2 tsp Sea salt (fine grain)
• 1 tsp Xanthan gum

Wet Ingredients

• 2 tbsp Coconut oil (melted) (30 ml)
• 1 cup Water (boiling hot) (240 ml)
• 1/4 cup Plain Greek yogurt (full fat) (60g)

Topping & Garnish

• 2 tbsp Unsalted butter (melted) (30 ml)
• 1 tbsp Fresh parsley or cilantro (finely chopped)
• 1/4 tsp Coarse sea salt (for sprinkling)
• Optional: 1 tsp Sesame seeds or “Everything Bagel” seasoning

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Instructions

1. Prepare the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Combine dry ingredients: In a large mixing bowl, whisk together the coconut flour, psyllium husk powder, xanthan gum, baking powder, garlic powder, and fine sea salt. Ensure there are no lumps in the flour or psyllium.
3. Mix the dough: Pour the boiling hot water, melted coconut oil, and plain Greek yogurt into the dry mixture. Stir vigorously with a sturdy spatula or wooden spoon until a cohesive dough forms.
4. Rest the dough: Form the dough into a ball and let it sit in the bowl for about 5 minutes. This step is crucial to allow the coconut flour and psyllium to fully absorb the moisture and firm up.
5. Shape the flatbreads: Divide the dough into 6 equal portions. Roll each portion into a ball. Place a dough ball between two sheets of parchment paper and roll it out into an oval or circle, roughly 1/4 inch (1/2 cm) thick.
6. Bake: Transfer the shaped flatbreads onto the prepared baking sheet. Bake on the middle rack for 10-12 minutes. They should be firm to the touch and slightly browned on the edges.
7. Finishing touch: If you prefer a more charred look, switch the oven to “Broil” (High) for the last 1 minute, watching closely to prevent burning.
8. Serve: Remove from the oven. Immediately brush liberally with the melted butter and sprinkle with chopped parsley and coarse salt (and optional seeds if using). Serve warm.

Notes

• Temperature Matters: The water must be boiling hot when added; this activates the psyllium husk to create that stretchy, bread-like texture essential for naan.
• Purple Dough Alert: Some brands of psyllium husk powder may turn a purple hue when baked due to a reaction with baking powder. This is harmless and does not affect the taste.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet for the best texture.
• Allergy Alert: This recipe contains coconut (tree nut) and dairy (yogurt/butter). To make it dairy-free/paleo, substitute the yogurt with coconut cream and the butter topping with olive oil.

Nutritional Information (Per single flatbread serving, including butter topping)

• Calories: 145 kcal
• Total Fat: 11g
  • Saturated Fat: 8g
• Cholesterol: 15mg
• Sodium: 260mg
• Total Carbohydrates: 11g
  • Dietary Fiber: 7g
  • Sugars: 1.5g
• Net Carbs: 4g
• Protein: 3g

Nutrition information is calculated using third-party databases and is provided as a courtesy. Since values vary by brand and produce, we suggest calculating them yourself for the most accurate results.

These flatbreads have become a staple in my kitchen because they are versatile enough for taco night, curry night, or just a quick midday snack. Remember, these are just my kitchen adventures—chat with your doctor for personalized tips!