Low Carb Traditional Chinese Mooncake
Indulge in the elegance of Chinese baking with this Low Carb Traditional Chinese Mooncake recipe—perfect for those seeking a sugar-free twist on a classic treat. These mooncakes boast a delicate almond and coconut flour crust, paired with a silky sugar-free lotus seed paste filling, making them ideal for keto-friendly or gluten-free diets. With just 30 minutes of prep time and a quick bake, you can craft these beautifully molded mooncakes that capture authentic flavors while staying light on carbs. Whether for celebrating Mid-Autumn Festival or as a wholesome dessert, this recipe combines tradition with modern dietary needs, all while delivering visually stunning and golden-brown mooncakes to savor.
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Recipe Information
Ingredients
- 120 grams Almond flour
- 30 grams Coconut flour
- 40 grams Erythritol (granulated, or preferred low-carb sweetener)
- 60 grams Unsalted butter
- 1 large Egg yolk
- 1 teaspoon Vanilla extract
- 200 grams Sugar-free lotus seed paste
- 1 large Egg yolk (for egg wash)
- 1 teaspoon Water (for egg wash)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, coconut flour, and erythritol.
Melt the butter and pour it into the dry ingredients. Add the egg yolk and vanilla extract, mixing until the dough comes together. Knead gently by hand until smooth. If the dough feels too dry, add 1-2 teaspoons of cold water until it holds together.
Divide the sugar-free lotus seed paste into 6 equal portions, rolling each portion into a smooth ball.
Divide the dough into 6 equal pieces. Roll each piece into a ball, then flatten it into a disc between two sheets of parchment paper or plastic wrap.
Place one lotus seed paste ball in the center of each dough disc. Carefully wrap the dough around the filling, pinching the seams to seal it completely. Roll it gently between your palms to create a smooth, round ball.
If using a mooncake mold, lightly dust the mold with almond flour. Press each ball into the mold to create the traditional mooncake shape. Gently release the mooncake onto the parchment-lined baking sheet.
In a small bowl, whisk the extra egg yolk with water to make the egg wash. Lightly brush the tops of the mooncakes with the egg wash, being careful not to flood the pattern.
Bake in the preheated oven for 18-20 minutes, or until the mooncakes are golden brown and set. Allow them to cool completely on a wire rack before serving.
Store the mooncakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 65 mg | 3% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 7.9 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 360 mg | 28% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 939 mg | 20% | |
*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.
