Low Carb Peshwari Naan

Delight your palate with this Low Carb Peshwari Naan, a flavorful twist on the classic Indian bread that keeps things light and keto-friendly! Made with a blend of almond and coconut flours, this naan boasts a soft, chewy texture while remaining low in carbs. The filling is a fragrant mix of unsweetened shredded coconut, chopped almonds and pistachios, cardamom, and a hint of rose water, sweetened perfectly with erythritol. It's baked to golden perfection and brushed with rich ghee, capturing all the indulgence of traditional Peshwari naan without the carb overload. Quick and easy to prepare in just 35 minutes, this recipe is perfect as a side for your favorite curry or as a satisfying snack on its own. Whether you're following a keto lifestyle or simply looking to enjoy a healthier take on an Indian classic, this Low Carb Peshwari Naan is a must-try!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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

Step 2

In a large bowl, mix almond flour, coconut flour, psyllium husk powder, baking powder, and salt.

Step 3

In another bowl, beat the eggs and mix in Greek yogurt and warm water until smooth.

Step 4

Combine the wet ingredients with the dry ingredients and knead into a dough.

Step 5

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

Step 6

Divide the dough into 4 equal parts and roll each part into a ball.

Step 7

Flatten each ball into an oval shape approximately 1/4 inch thick.

Step 8

For the filling, mix together shredded coconut, chopped almonds, chopped pistachios, erythritol, cardamom powder, and rose water in a small bowl.

Step 9

Spoon a quarter of the filling onto one half of each naan, leaving a small border at the edges.

Step 10

Fold the naan in half to enclose the filling and pinch the edges to seal.

Step 11

Place the filled naans on the prepared baking sheet and brush with melted ghee.

Step 12

Bake in the preheated oven for 10-15 minutes or until golden brown.

Step 13

Cool slightly before serving and enjoy your low-carb Peshwari naan.

Nutrition Facts

Serving size	(673.0g)

Amount per serving	% Daily Value*
Calories	2324.2

Total Fat 192.4g	0%
Saturated Fat 46.1g	0%
Polyunsaturated Fat g
Cholesterol 456mg	0%
Sodium 1841.3mg	0%
Total Carbohydrate 118.0g	0%
Dietary Fiber 47.9g	0%
Total Sugars 17.5g
Protein 84.8g	0%

Vitamin D 82IU	0%
Calcium 739.9mg	0%
Iron 14.5mg	0%
Potassium 1306.1mg	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: 68.1%

Protein: 13.3%

Carbs: 18.6%