Low Carb Peshwari Naan
Satisfy your craving for traditional Indian flavors with this Low Carb Peshwari Naan recipe! This keto-friendly take on the classic naan is made with a blend of almond and coconut flour, psyllium husk for structure, and just a hint of Greek yogurt for a soft, pliable texture. The real magic lies in the irresistible filling—an aromatic blend of unsweetened shredded coconut, chopped almonds, pistachios, a touch of erythritol, cardamom, and a hint of rose water—giving this naan its signature nutty, slightly sweet flavor. Perfectly golden and brushed with melted ghee, this easy-to-make bread is ideal for pairing with curries, as a snack, or even on its own. Ready in just 35 minutes, this gluten-free, low-carb Peshwari naan is a delicious way to enjoy an Indian restaurant favorite while staying on track with your health goals!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Greek yogurt
- 0.25 cup Warm water
- 2 tablespoons Ghee
- 0.25 cup Unsweetened shredded coconut
- 0.25 cup Chopped almonds
- 0.25 cup Chopped pistachios
- 2 tablespoons Erythritol or other low-carb sweetener
- 0.25 teaspoon Cardamom powder
- 0.5 teaspoon Rose water
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
In another bowl, beat the eggs and mix in Greek yogurt and warm water until smooth.
Combine the wet ingredients with the dry ingredients and knead into a dough.
Let the dough rest for 5 minutes to allow the psyllium husk to absorb the moisture.
Divide the dough into 4 equal parts and roll each part into a ball.
Flatten each ball into an oval shape approximately 1/4 inch thick.
For the filling, mix together shredded coconut, chopped almonds, chopped pistachios, erythritol, cardamom powder, and rose water in a small bowl.
Spoon a quarter of the filling onto one half of each naan, leaving a small border at the edges.
Fold the naan in half to enclose the filling and pinch the edges to seal.
Place the filled naans on the prepared baking sheet and brush with melted ghee.
Bake in the preheated oven for 10-15 minutes or until golden brown.
Cool slightly before serving and enjoy your low-carb Peshwari naan.
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.4 g | 247% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 1841 mg | 80% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 17.5 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 740 mg | 57% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1306 mg | 28% | |
*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.
