This ketogenic diet recipe provides approximately:
Add almond flour, baking powder, MCTprocal®, psyllium husk, garlic purée and coriander to a bowl, mix and add boiling water and egg white, mix again until a dough is formed.
Cover and place in fridge for 10 minutes to cool (this makes it easier to shape).
Pre-heat oven to 200°C/fan 180°C/gas mark 6.
Remove the dough from the fridge, using your hands flatten out and shape into an oval (approx. 12cm in diameter), lay on a baking tray lined with greaseproof paper and brush oil over the top.
Cook for 15-20 minutes or until golden brown.
Top Tip
For a plain naan remove the garlic and coriander.
Serving Suggestion
Serve with your favourite keto curry!
MCTprocal® is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.
Always check with your dietitian what is suitable for you.
- 20g Almond flour flurry e.g. Holland and Barrett
- 2g Carbohydrate free baking powder e.g. Barkat
- 8g MCTprocal®
- 4g Psyllium husk e.g. Sat-Isabgol
- 1g Garlic purée e.g. Gia
- 1g Coriander fresh, chopped
- 25g Water, boiling
- 4g Egg white
- 1.5g Olive Oil (for brushing)
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