There’s something so comforting about warm, buttery naan—but when you’re trying to eat low carb, traditional versions just don’t cut it.
That’s why I fell in love with this Low Carb Garlic Naan.
It’s cheesy, soft, slightly crisp at the edges, and brushed with buttery garlic and parsley.
The best part? It’s keto-friendly and comes together in under 30 minutes!
Why I Love This Recipe
Chewy, cheesy naan with no guilt—perfect for low-carb lifestyles
Quick to make with simple pantry staples
Pairs beautifully with curries, soups, or even grilled meats
That buttery garlic topping is seriously addictive!
What You’ll Need (Ingredient Highlights)
Mozzarella: The secret to that stretchy, chewy texture
Almond flour: Keeps things gluten-free and low carb
Yogurt: Adds softness and mild tang
Egg + baking powder: Helps bind and lift the dough
Butter, garlic powder, parsley: For the flavorful finishing touch
Pro Tips Before You Start
Use pre-shredded mozzarella for better structure—it melts slower than fresh.
If the dough gets sticky, wet your hands slightly to shape it easily.
Don’t overbake—it should be golden, not crispy.
Want even more flavor? Add a pinch of salt or grated Parmesan to the topping.
How to Make Low Carb Garlic Naan
Step 1. Preheat your oven
Set your oven to 375°F (191°C).
Line a baking sheet with parchment paper.
Step 2. Make the cheese dough
In a microwave-safe bowl, lightly mix mozzarella, almond flour, and yogurt.
Microwave for 1 minute, stir, then microwave again for 30 seconds until fully melted and combined.
Step 3. Add egg and baking powder
In a separate bowl, whisk together the egg and baking powder.
Fold this mixture into the warm dough using a silicone spatula until fully incorporated.
Step 4. Shape the naan
Divide the dough into 10 equal pieces.
Roll each into a ball, then flatten with your hands into an oval, about ¼ inch thick.
Place them evenly spaced on the prepared baking sheet.
Step 5. Bake the naan
Place the tray on the top rack and bake for 8–10 minutes, until the edges are golden.
Step 6. Add garlic butter topping
While naan bakes, mix melted butter with garlic powder and chopped parsley.
Brush this mixture over each naan, then return to the oven for 1–2 minutes to golden the top.
Step 7. Serve warm
Serve fresh out of the oven with your favorite curry, dip, or enjoy on its own!
What to Serve It With
Chicken tikka masala or butter chicken
Creamy cauliflower soup
Greek tzatziki or hummus
As a base for low-carb pizza!
Variations / Substitutions
Swap parsley for cilantro or dill
Add shredded cheddar to the dough for more flavor
Make it spicy by adding red pepper flakes to the butter
Use coconut flour instead of almond flour (reduce the quantity)
Storage & Leftovers
Store leftover naan in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or toaster oven for best texture.
You can also freeze them: separate with parchment, wrap tightly, and reheat directly from frozen in the oven.
FAQs
Can I use coconut flour instead of almond flour?
Yes, but reduce the amount to about ⅓ since coconut flour is more absorbent.
Do I need to refrigerate the dough before shaping?
Not necessary—just shape it while the cheese is still warm and pliable.
Can I make this dairy-free?
Unfortunately, the mozzarella is essential for texture, but you can experiment with dairy-free cheese alternatives.
Is this gluten-free?
Yes! As long as your ingredients are certified gluten-free, this naan is safe.
Can I cook this on the stovetop?
Yes—pan-fry over medium heat for 2–3 minutes per side instead of baking.
What if I don’t have a microwave?
You can melt the cheese mixture in a saucepan over low heat, stirring constantly.
Can I make a larger batch and freeze?
Absolutely—this naan freezes well and reheats beautifully.
Final Thoughts
This Low Carb Garlic Naan has all the flavor and texture of traditional naan without the carbs.
It’s a delicious way to satisfy your bread cravings on keto or gluten-free diets.
Once you try it, you’ll want to make a batch every week!
Low-Carb Garlic Naan
Ingredients
- 1¾ cups pre-shredded/grated mozzarella
- ¾ cup almond meal/flour
- 2 tbsp natural unsweetened yogurt
- 1 egg
- ½ tbsp baking powder
- 2 tbsp butter melted
- ½ tsp garlic powder
- 1 tbsp fresh parsley chopped
Instructions
- Preheat oven to 375°F (191°C).
- In a bowl, mix mozzarella, almond flour, and yogurt.
- Microwave 1 minute, stir, then microwave 30 seconds.
- In a separate bowl, whisk egg and baking powder.
- Fold into cheese dough until well combined.
- Divide dough into 10 balls, flatten into ovals (¼ inch thick), and place on a baking sheet.
- See full steps with tips & photos → https://mischacrossing.com/low-carb-garlic-naan/
Notes
- Use coconut yogurt to make this dairy-free (excluding mozzarella).
- For crispier naan, broil for the last 1–2 minutes instead of baking.
- These reheat well—just toast in a skillet or oven.
