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  • 2:1 ratio
  • RECIPE MAKES: 1 portion
  • PREP TIME: 20 minutes
  • COOK TIME: 15 - 20 minutes

This ketogenic diet recipe provides approximately:

18.1g
Total Fat
5g
MCT
5.7g
Protein
3.4g
Carbohydrate
199kcal
Energy

Step 1

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.

Step 2

Cover and place in fridge for 10 minutes to cool (this makes it easier to shape).

Step 3

Pre-heat oven to 200°C/fan 180°C/gas mark 6.

Step 4

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.

Step 5
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)