Keto Peshwari Naan

Indulge in the rich, nutty flavors of Keto Peshwari Naan, a low-carb twist on the classic Indian bread. Made with almond flour and psyllium husk, this keto-friendly naan boasts a tender yet sturdy texture that perfectly encases its signature sweet and spiced filling. Each naan is stuffed with a delightful blend of toasted shredded coconut, blanched almond slivers, erythritol, and a hint of cinnamon, creating a harmonious balance of sweetness and nuttiness. Quick to prepare with just 20 minutes of prep time, these golden, skillet-seared naans are finished in the oven for a soft, fluffy interior. Perfect as a side for your favorite keto curry or enjoyed on their own, this gluten-free, grain-free recipe transforms a traditional treat into a health-conscious delight.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Almond flour
• 2 tablespoons Psyllium husk powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.75 cup Water
• 2 large Eggs
• 2 tablespoons Coconut oil
• 0.5 cup Unsweetened shredded coconut
• 0.25 cup Blanched almond slivers
• 2 teaspoons Erythritol sweetener
• 0.25 teaspoon Ground cinnamon

Directions

Step 1

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a mixing bowl, combine almond flour, psyllium husk powder, baking powder, and salt.

Step 3

Beat the eggs in a separate bowl and add them to the dry ingredients along with the water. Mix until a dough forms.

Step 4

Let the dough rest for about 5 minutes to allow the psyllium husk to absorb moisture.

Step 5

Divide the dough into four equal parts and roll each into a ball.

Step 6

Flatten each dough ball into an oval shape using a rolling pin, about 1/4-inch thick.

Step 7

In a small skillet over low heat, toast the shredded coconut and almond slivers until golden brown, about 3 minutes.

Step 8

Remove from heat and stir in erythritol and ground cinnamon.

Step 9

Place a portion of the coconut-almond mixture in the center of each flattened dough piece.

Step 10

Fold the dough edges over the filling, pinching them to seal.

Step 11

Heat the coconut oil in a large skillet over medium-high heat.

Step 12

Carefully place each naan into the skillet, cooking until the bottom is golden brown, about 3-4 minutes.

Step 13

Flip and cook the other side for an additional 3-4 minutes.

Step 14

Transfer the cooked naans to the prepared baking sheet.

Step 15

Bake in the preheated oven for 8-10 minutes until they finish cooking through.

Step 16

Remove from oven and allow to cool slightly before serving. Enjoy with your favorite keto curry or dish.

Nutrition Facts

Serving size	(606.7g)

Amount per serving	% Daily Value*
Calories	2006.2

Total Fat 174.3g	0%
Saturated Fat 58.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 372mg	0%
Sodium 1804.4mg	0%
Total Carbohydrate 87.6g	0%
Dietary Fiber 47.4g	0%
Total Sugars 11.2g
Protein 62.7g	0%

Vitamin D 82IU	0%
Calcium 611.5mg	0%
Iron 12.6mg	0%
Potassium 755.0mg	0%

*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.

Source of Calories

Fat: 72.3%

Protein: 11.6%

Carbs: 16.1%