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!