Low Carb Naan Bread Recipes

KETO NAAN BREAD | THE BEST KETO FLATBREAD

Steps:

• Preheat your oven to 375° F (190° C).
• Add your almond flour (1 1/2 cups), protein powder, baking powder, and salt to a bowl and whisk until well-combined, then set aside.
• Add the shredded mozzarella and sour cream to a microwave-safe bowl. Microwave them on and off in 30 second increments until the cheese has melted and combined.
• Mix the melted cheese and sour cream together, then add the mixture to your dry ingredients while it's still warm.
• Start combining the warm cheese with the dry ingredients. Then, add 1 whisked egg into the mix and continue combining until you get a sticky dough.
• Sprinkle the rest of your almond flour (1/4 cup) over the dough to reduce its stickiness and form the dough into a ball.
• Let the dough rest for 15-20 minutes.
• Once the dough has rested, divide into thirds and shape each portion into a round and flat naan bread. Add water to your fingers to prevent the dough from sticking.
• Place the shaped naan bread dough onto a baking sheet lined with parchment paper.
• Bake for 7-8 minutes, then broil for 1-2 minutes or until the top develops a golden brown color.
• Take the naan bread out of the oven, let them cool to room temperature, then enjoy!

LOW CARB KETO NAAN BREAD RECIPE

Steps:

• Preheat the oven to 375 degrees F (191 degrees C). Line an extra large baking sheet with parchment paper.
• Combine the shredded mozzarella and Greek yogurt in a large bowl. Microwave for 2 to 3 minutes, stirring every 30 seconds, until melted and stirrable to be smooth. Stir again at the end until well incorporated. (You can also use a double boiler on the stove if you'd like.)
• Meanwhile, in a medium bowl, stir together the almond flour, baking powder, and eggs.
• Working quickly while the cheese is still hot, add the flour mixture to the cheese mixture. Knead with your hands, squeezing through your fingers, until a uniform dough forms.
• Form the dough into a ball. If it's sticky, chill in the refrigerator for about 15 minutes, just until slightly cool to the touch but not stiff or frigid cold. (This is optional, only if it's too sticky to work with.)
• Cut the dough ball into 6 sections, like a pie. Take one piece, roll into a ball, then shape with your hands into a flatbread shape, about 1/4 inch (6 mm) thick.
• Bake the naan in the oven for about 8 to 11 minutes, until a few golden brown spots form, but slightly before it looks fully done. If any bubbles form, pop them with a fork to flatten.
• Meanwhile, in a small bowl, whisk together the butter, garlic powder and fresh parsley. Brush over the naan.
• Return the naan to the oven for about 2 more minutes, until more golden brown.

LOW CARB NAAN BREAD

Steps:

• Preheat the oven to 350F.
• To prepare the dough, mix together shredded mozzarella and cream cheese in a bowl. Microwave for about a minute or until it is fully melted, then stir to mix thoroughly.
• Let cool for a few moments, then add onion powder, garlic powder, almond flour, a beaten egg, and black pepper. Mix well - add extra almond flour if the mixture is too sticky.
• Knead the dough with your hands until it is smooth, then divide it into two balls.
• Place each ball onto a sheet pan lined with a silicone mat, and flatten them into the classic naan bread shape - trying to ensure that the thickness is as even as possible.
• Bake for 10-12 minutes, or until the bread is golden brown.
• To serve, brush each low carb naan with melted butter, then sprinkle with chopped fresh cilantro.

NAAN FLAT BREAD

Steps:

• Bloom yeast with sugar and warm water about ten minutes Put Carbalose, gluten, salt, olive oil, gums & yogurt in processor and pulse to mix. Add Sucralose to top of bloomed yeast and pour in with processor running. Process at least 1 minute. Dough should be a bit loose. Put in bowl, cover, and let rise 40 minutes. Knead dough gently, cut into 10 equal dough balls and let rest 10 minutes. Turn your griddle on to high. Now is the time to use your Silpat. Place one dough ball on mat and roll to about ⅛" thick into any shape you want. The easiest way is to roll them lengthwise and they should be end up about 3" wide by 7½" long but remember the shape does not matter. OK, now to keep them from rising you need to "dock" them by rolling the docker over them several times. Brush with butter and put on hot griddle butter side down and then brush the top. Cook until dark brown and flip. 16 Servings Smaller 103 Calories, 4.8g Protein, 8.2g Fat, 6.5g Carbs, 3.6g Fiber, 2.9g Net Carbs 10 Servings Larger 165 Calories, 7.7g Protein, 13.1g Fat, 10.4g Carbs, 5.8g Fiber, 4.6g Net Carbs