Keto Traditional Chinese Mooncake
Delight in the rich, cultural tradition of mooncakes with a low-carb twist in this Keto Traditional Chinese Mooncake recipe! Perfectly crafted for those following a keto or low-sugar lifestyle, these mooncakes feature a tender, buttery crust made with almond and coconut flours, sweetened with erythritol for a guilt-free indulgence. Filled with a luscious sugar-free red bean paste—or your favorite keto-friendly filling—and baked to golden perfection, they capture the essence of this classic Chinese dessert. Complete with pro tips for shaping with a mooncake mold and a glossy egg wash finish, this easy-to-follow recipe allows you to celebrate the Mid-Autumn Festival or any occasion while staying within your carb limits. Enjoy these beautifully crafted, delicious mooncakes with your favorite cup of tea!
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Recipe Information
Ingredients
- 120 grams Almond flour
- 30 grams Coconut flour
- 50 grams Erythritol sweetener
- 60 grams Unsalted butter
- 1 piece Egg yolk
- 1 teaspoon Vanilla extract
- 200 grams Sugar-free red bean paste (or keto-friendly filling of choice)
- 1 serving Egg wash (1 egg yolk + 1 teaspoon water)
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a large bowl, sift together the almond flour and coconut flour. Add the erythritol and mix well.
Melt the unsalted butter until just soft (not hot) and add it to the dry ingredients. Mix until crumbly.
Add the egg yolk and vanilla extract to the mixture. Knead gently with your hands until a soft dough forms. If the dough feels too dry, add a tiny amount of water, one teaspoon at a time, until it comes together.
Divide the dough into 6 equal portions, approximately 35 grams each. Roll each portion into a ball.
Take one dough ball and flatten it between your palms to form a 3-inch disc. Place about 30 grams of sugar-free red bean paste in the center of the disc.
Gently fold the dough around the filling, pinching the edges together to seal, and roll it lightly between your palms to form a smooth ball.
Repeat with the remaining dough and filling.
If you have a mooncake mold, lightly dust it with coconut flour to prevent sticking. Press each filled dough ball into the mold to shape, then gently release onto the lined baking sheet.
Brush the top of each mooncake with a thin layer of egg wash for a golden, glossy finish.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown. Allow to cool completely on the baking sheet, as the mooncakes will firm up as they cool.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Enjoy your keto-friendly mooncakes!
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 7.9 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 380 mg | 29% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 839 mg | 18% | |
*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.
