Keto Peshwari Naan
Elevate your low-carb culinary game with this Keto Peshwari Naan, a delightful spin on the traditional British-Indian classic. This recipe transforms the iconic sweet and nutty naan into a keto-friendly marvel using almond flour, psyllium husk powder, and a touch of erythritol for sweetness. Filled with a decadent blend of toasted shredded coconut, slivered almonds, and warming cinnamon, these naan breads are soft, flavorful, and perfect for pairing with your favorite keto curry or dish. Simple to make and ready in under an hour, this gluten-free, low-carb recipe combines stovetop and oven cooking techniques to achieve the perfect texture. Whether you’re on a ketogenic diet or simply seeking nutritious alternatives, this Keto Peshwari Naan is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Water
- 2 large Eggs
- 2 tablespoons Coconut oil
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Blanched almond slivers
- 2 teaspoons Erythritol sweetener
- 0.25 teaspoon Ground cinnamon
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, psyllium husk powder, baking powder, and salt.
Beat the eggs in a separate bowl and add them to the dry ingredients along with the water. Mix until a dough forms.
Let the dough rest for about 5 minutes to allow the psyllium husk to absorb moisture.
Divide the dough into four equal parts and roll each into a ball.
Flatten each dough ball into an oval shape using a rolling pin, about 1/4-inch thick.
In a small skillet over low heat, toast the shredded coconut and almond slivers until golden brown, about 3 minutes.
Remove from heat and stir in erythritol and ground cinnamon.
Place a portion of the coconut-almond mixture in the center of each flattened dough piece.
Fold the dough edges over the filling, pinching them to seal.
Heat the coconut oil in a large skillet over medium-high heat.
Carefully place each naan into the skillet, cooking until the bottom is golden brown, about 3-4 minutes.
Flip and cook the other side for an additional 3-4 minutes.
Transfer the cooked naans to the prepared baking sheet.
Bake in the preheated oven for 8-10 minutes until they finish cooking through.
Remove from oven and allow to cool slightly before serving. Enjoy with your favorite keto curry or dish.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.3 g | 223% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1804 mg | 78% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 11.2 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 612 mg | 47% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
