Keto Headbanger Low Carb Naan Bread recipe makes 4 VEGAN naans at 1.8g carbs each.
A simple mix of coconut flour, psyllium husk, hot water, a little baking powder and a pinch of salt creates this versatile keto flatbread. It works perfectly as a tortilla or wrap and—according to Headbanger’s Kitchen—resembles a paratha, roti or chapati more than a traditional naan. Whatever you call it, it’s low in carbs, tasty and easy to make.
I don’t eat it with curry much, but I love using these flatbreads to mop up sauces from stews, stir-fries and saucy salads. The recipe is quick and low-effort: set up your workstation, mix, rest briefly and cook. Stored covered in the fridge they last at least three days and should freeze well.
The recipe idea comes from Sahil Makhija at Headbanger’s Kitchen; I adapted and tested it in my kitchen and found it wins for convenience and flavour.
I originally experimented with several keto flours—coconut, lupin and psyllium—before settling on this coconut-flour-and-psyllium version when made with hot water. The warm liquid is key to achieving the right texture: it binds the fibre and produces an easy-to-shape dough. The coconut flavour is present but subtle and quickly blends with savory toppings and fillings.
Making Keto Headbanger Low Carb Naan Bread
Advice #1
Weigh ingredients using metric kitchen scales for consistent results. Small differences in flour and psyllium amounts change the dough significantly, so grams matter more than cups or spoons.
To use scales: place the mixing bowl on the scales, press tare to zero, add each ingredient and tare between additions. This method is faster and more accurate than juggling multiple measuring cups and spoons.
Advice #2
Ghee (clarified butter) gives the best flavour when cooking these flatbreads, though olive oil, coconut oil or butter also work if you prefer.
Advice #3
A heavy-based flat pan—such as a crepe pan or a heavy frying pan—works best to cook the breads evenly.
Advice #4
Have all your equipment and ingredients ready before you start so the process goes smoothly.
This recipe yields 4 flatbreads about 15cm in diameter.
Keto Headbanger Low Carb Naan Bread
Paratha. Naan. Flat Bread. Tortilla. Wrap. A versatile, super-easy and quick recipe.
Course: Bread and Crackers
Diet: Dairy Free, Egg Free, Gluten Free, Grain Free, Indian, Keto, Low Carb, Nut Free, Vegan
Prep Time: 15 minutes • Cook Time: 25 minutes • Total Time: 40 minutes • Servings: 4
Author: Antya
Ingredients
- 50 g coconut flour
- 8 g fine psyllium husk powder
- ½ tsp baking powder
- ⅛ tsp fine salt
- 230 g hot water (hot but not boiling)
- 1 TBSP ghee (or butter) for cooking
Instructions
- Heat the water until hot but not boiling.
- Whisk together the coconut flour, psyllium husk, baking powder and salt.
- Pour the hot water into the dry ingredients and stir quickly with a fork. When the mix begins to bind, knead briefly by hand until it forms a smooth dough ball.
- Set the dough aside to rest for 10 minutes so the psyllium can hydrate fully.
- Divide the dough into 4 equal portions. Flatten and shape each portion between two sheets of parchment paper into thin, round-ish discs about 15 cm in diameter.
- Heat a little ghee in a heavy-based flat pan over medium heat. Use a silicone brush to coat the pan lightly.
- Cook each flatbread 3–4 minutes per side, until dotted brown. Add a little more ghee before flipping and before cooking the next bread. If the bread puffs up, press it gently with a spatula for even cooking.
- Serve hot or cold.
Notes
- Use a spatula to flatten the bread as it puffs so it cooks evenly.
- Keep refrigerated in a sealed container for up to 2–3 days.
- Metric kitchen scales ensure consistent results when measuring ingredients by weight.
- Recipe credit: Headbanger’s Kitchen (Sahil Makhija).
Nutrition (per serving)
Calories: 90 kcal • Carbohydrates: 1.8 g • Protein: 2.4 g • Fat: 4.8 g