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Keto naan with garlic butter and coriander
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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!).
Course Bread, Side Dish
Cuisine Indian, Keto
Keyword gluten free naan, grain free naan, keto naan
Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Servings 4 naan
Calories 157kcal

Ingredients

For the garlic butter

  • 1 tablespoon grass-fed butter melted
  • 1 clove garlic ran through a press
  • coriander to garnish
Metric - US Cups

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