• 2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 large egg
• 1/4 cup water
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. In a mixing bowl, combine almond flour, coconut flour, baking powder, salt, and garlic powder. Mix well to ensure all dry ingredients are evenly distributed.
2. In a separate bowl, whisk together the egg and water until well combined.
3. Pour the egg mixture into the dry ingredients and stir until a dough forms. If the dough is too dry, add a little more water, one tablespoon at a time.
4. Divide the dough into 4 equal portions and shape each portion into a flat, round disc about 1/4 inch thick.
5. Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Once hot, place one naan in the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining dough, adding more olive oil as needed.
6. Once cooked, remove from the skillet and brush each naan with a little olive oil. Sprinkle with chopped parsley for garnish.

Serves 4

Calories: 150
Net Carbs: 1.1g
Protein: 6g
Fat: 13g

For a variation, try adding spices like cumin or coriander to the dough for extra flavor.

Top with keto-friendly dips like tzatziki or guacamole.