Garlic Keto Naan Bread with Mozzarella
Low-carb naan bread made with melted mozzarella and almond flour, seasoned with fresh garlic and parsley. Microwaved dough is portioned, hand-flattened, then baked until golden. Brushed with garlic-herb butter for extra flavor. Ready in under 30 minutes.
Ingredients
Instructions
- 1
Preheat oven to 375°F.
- 2
Lightly mix cheese, almond flour, and yogurt in a bowl.
- 3
Microwave the mixture for 1 minute, stir, then microwave for another 30 seconds.
- 4
Mix egg and baking powder in a separate bowl.
- 5
Fold the egg mixture into the cheese dough with a spatula until fully combined.
- 6
Divide dough into 10 equal portions and roll each into a ball.
- 7
Flatten each ball by hand into an oval about ⅓" thick.
- 8
Place flattened pieces on a baking sheet with space between them.
- 9
Bake on the top rack for 8-10 minutes until edges turn golden.
- 10
While baking, mix melted butter with garlic powder and chopped parsley.
- 11
Brush each naan with the garlic butter mixture.
- 12
Return to oven and bake for 1-2 minutes until tops are golden.
- 13
Serve warm.
Tips
Microwave timing is critical for proper dough consistency; do not skip the second 30-second pulse.
Use a silicone spatula to fold the egg in gently to avoid overworking the dough.
Flatten dough to exactly 8mm for even cooking throughout.
Bake on top rack to help edges brown while centers cook.
Good to Know
Store cooled naan in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
Prepare dough through egg folding step up to 4 hours ahead; cover and refrigerate. Portion and bake when ready.
Serve warm as a bread side to curry, dips, or cheese. Works for breakfast, lunch, or dinner.
Common Mistakes
Skip the second microwave pulse to avoid dense, undercooked centers.
Over-knead or over-fold dough to prevent toughness.
Flatten unevenly to avoid burnt edges and raw centers.
Place naan too close together to prevent uneven browning from steam buildup.