Keto Potato Naan
Enjoy the perfect blend of comfort food and low-carb indulgence with this Keto Potato Naan, a creative twist on the classic Indian bread. Crafted with almond and coconut flour, psyllium husk powder, and a touch of xanthan gum for a pliable yet soft texture, this naan is entirely gluten-free and keto-friendly. The magic lies in the optional kala namak, a black salt that imparts a delightful potato-like flavor without adding carbs, making it a unique and satisfying alternative to traditional recipes. Finished with buttery richness, a sprinkle of garlic powder, and optional fresh cilantro, this naan pairs beautifully with your favorite curries, soups, or dips. Quick to prepare in just 15 minutes of prep time and cooked to golden perfection, it’s an irresistible bread that aligns seamlessly with ketogenic and gluten-free lifestyles.
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon psyllium husk powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon xanthan gum
- 1 cup boiling water
- 0.5 cup unsweetened Greek yogurt
- 2 tablespoons ghee or butter
- 0.5 teaspoon garlic powder
- 2 tablespoons optional fresh chopped cilantro
- 0.5 teaspoon optional kala namak (black salt) for potato flavor
Instructions
In a large bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, salt, and xanthan gum. Mix well to ensure all dry ingredients are evenly distributed.
Create a well in the center of the dry ingredients and pour in the boiling water. Stir quickly and thoroughly until a dough forms. Allow it to sit for a minute to let the psyllium absorb some moisture.
Add the unsweetened Greek yogurt to the dough and mix until a smooth and cohesive dough forms. If using kala namak for potato flavor, add it at this stage.
Divide the dough into 4 equal parts. Roll each part into a ball, then flatten it out using hands or a rolling pin into a naan shape about 1/4 inch thick.
Heat a non-stick skillet or a griddle over medium heat and add 1 tablespoon of ghee or butter.
Place one piece of the rolled-out dough onto the skillet and cook for 3-4 minutes on each side, or until golden brown and slightly puffed. Add more ghee or butter as needed for subsequent pieces.
Remove from heat and optionally brush with additional ghee or butter before serving.
Finish by sprinkling a bit of garlic powder and chopped cilantro over the top for garnish before serving.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 2660 mg | 116% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 8.6 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 371 mg | 8% | |
*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.
