Introduction

Enjoy warm, soft, and chewy keto garlic naan that perfectly complements any low-carb meal. This grain-free naan uses coconut flour and psyllium husk to create a fluffy texture with rich garlic flavor. It’s easy to make and great for dipping or pairing with curries.

Soft & Chewy Keto Garlic Naan Recipe - Recipe Image

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

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2: In a large mixing bowl, whisk together the coconut flour, psyllium husk powder, xanthan gum, baking powder, garlic powder, and fine sea salt. Make sure there are no lumps.
Step 3: Pour the boiling hot water, melted coconut oil, and plain Greek yogurt into the dry ingredients. Stir vigorously with a sturdy spatula or wooden spoon until a cohesive dough forms.
Step 4: Form the dough into a ball and let it rest in the bowl for about 5 minutes to allow the coconut flour and psyllium to absorb moisture and firm up.
Step 5: Divide the dough into 6 equal portions and roll each portion into a ball.
Step 6: Place a dough ball between two sheets of parchment paper and roll it out into an oval or circle about 1/4 inch (1/2 cm) thick.
Step 7: Transfer the shaped flatbreads onto the prepared baking sheet. Bake on the middle rack for 10-12 minutes until firm to the touch and slightly browned on the edges.
Step 8: For a more charred look, switch the oven to “Broil” on high for the last 1 minute, watching closely to avoid burning.
Step 9: Remove from the oven. Immediately brush liberally with melted butter and sprinkle with chopped parsley, coarse sea salt, and optional sesame seeds or seasoning. Serve warm.

Tips & Variations

Use finely ground psyllium husk powder for the best texture and to avoid gritty naan.
Swap coconut oil for olive oil for a different flavor profile.
Add fresh minced garlic to the dough for an extra garlic punch.
Try topping with shredded cheese before baking for a cheesy garlic naan variation.

Storage

Store any leftover naan in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a toaster oven to maintain softness. Avoid the microwave as it can make the naan chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of coconut flour?

This recipe is designed specifically for coconut flour and psyllium husk, which provide the right texture and low-carb profile. Using regular flour will change the texture and carb count and is not recommended without adjusting other ingredients.

How do I make the naan crispy instead of soft?

To get a crispier naan, bake as directed and then broil for 1-2 minutes longer, watching closely to prevent burning. You can also brush with a little extra melted butter before broiling.