Keto Naan Bread

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This Keto Naan Bread provides a soft, pliable, and incredibly satisfying low-carb alternative to traditional Indian flatbread. Because you utilize a “Fathead-style” dough made from melted mozzarella and almond flour, you achieve a chewy texture that is perfect for dipping into curries or stews. Furthermore, the addition of unflavored protein powder helps provide structural integrity, ensuring the bread remains sturdy without the need for high-carb wheat flour.

Ingredients & What You’ll Need

• Blanched Almond Flour: Serves as the primary low-carb base for the dough.
• Unflavored Protein Powder: Provides essential structure; you can substitute this with extra almond flour if needed.
• Baking Powder and Salt: Offer the necessary lift and savory seasoning for the bread.
• Shredded Mozzarella Cheese: Functions as the elastic binder that creates the signature chewy “crumb”.
• Full Fat Sour Cream: Adds moisture and a slight tang to the dough.
• Egg: Acts as the final binding agent to bring the sticky dough together.

How to Make Keto Naan Bread

This method focuses on melting the cheese effectively and allowing the dough to rest to ensure it is easy to shape and bake.

1. Combine Dry Ingredients

First, preheat your oven to 375°F (190°C). In a medium bowl, whisk together 1 ½ cups of almond flour, the protein powder, baking powder, and a generous pinch of salt. Set this mixture aside.

2. Melt the Cheese Base

Add the shredded mozzarella and sour cream to a microwave-safe bowl. Microwave the mixture in 30-second increments, stirring in between, until the cheese is completely melted and homogenous. You must mix the melted cheese and sour cream together while they are still warm to ensure a smooth integration with the dry ingredients.

3. Form the Dough

Combine the warm cheese mixture with your dry ingredients. Add one whisked egg and continue mixing until a sticky dough forms. To manage the stickiness, sprinkle the remaining ¼ cup of almond flour over the dough and form it into a ball. You must let the dough rest for 15 to 20 minutes. This resting period is crucial because it allows the flours to hydrate, making the dough much easier to handle.

4. Shape and Bake

Divide the rested dough into thirds. Shape each portion into a round, flat naan bread. You should add a little water to your fingers while shaping to prevent the dough from sticking to your hands. Place the pieces on a baking sheet lined with parchment paper. Bake for 7 to 8 minutes, then switch the oven to broil for 1 to 2 minutes until the tops are beautifully golden brown.

Tips and Notes

• Shaping Technique: Using wet fingers is the best way to ensure you get a smooth, thin flatbread without the dough tearing or sticking.
• Broiling Caution: You must watch the naan closely during the broiling phase, as the cheese-based dough can transition from golden to burnt very quickly.
• Protein Powder Substitute: If you do not have unflavored protein powder, a heaping ¼ cup (30g) of additional almond flour works as a suitable alternative.
• Serving Suggestion: For an authentic touch, brush the warm naan with melted garlic butter and a sprinkle of fresh cilantro immediately after removing them from the oven.

Keto Naan Bread

Yield: 3 Large Naan

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 45 minutes

This Keto Naan Bread is a game-changer for Indian-inspired dinners. By combining the elasticity of melted mozzarella with the heartiness of almond flour, you get a flatbread that is sturdy enough for dipping but soft enough to fold.

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Ingredients

• 1 ¾ cups blanched almond flour (divided: 1 ½ cups for dough, ¼ cup for dusting)
• ⅔ scoop (20g) unflavored protein powder
• 1 ½ cups shredded full-fat mozzarella
• 1 ½ tbsp full-fat sour cream
• 1 large egg, whisked
• 1 tsp baking powder
• Pinch of salt

Instructions

1. Dry Mix: Whisk 1 ½ cups almond flour, protein powder, baking powder, and salt; set aside.
2. Melt: Microwave mozzarella and sour cream in 30-second bursts until melted; stir well.
3. Combine: Mix warm cheese into the dry ingredients; add the egg and mix into a sticky dough.
4. Rest: Dust with the remaining almond flour, form a ball, and let rest for 15-20 minutes.
5. Shape: Divide into three rounds; flatten with wet fingers on a parchment-lined sheet.
6. Bake: Bake at 375°F for 7-8 minutes, then broil for 1-2 minutes until golden.

Nutrition Information:

Serving Size: per serving
Amount Per Serving:Calories: 315Total Fat: 24gSaturated Fat: 8gCarbohydrates: 9gNet Carbohydrates: 5gFiber: 4gSugar: 2gProtein: 18g

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