Low Carb Traditional Mooncake
Indulge in the rich flavors of tradition with a modern twist in this delectable Low Carb Traditional Mooncake recipe. Perfect for those following keto or low-carb diets, these handcrafted mooncakes feature a tender almond and coconut flour crust wrapped around a luscious, low-carb lotus or red bean paste filling. With just the right balance of sweetness from powdered erythritol or monk fruit, these golden-baked treats are finished with an elegant design from a mooncake mold. Ready in just over an hour, they boast a beautiful, festive presentation ideal for celebrating the Mid-Autumn Festival or as a delightful gift. Whether you're craving a healthier dessert or embracing cultural traditions, these low-carb mooncakes are a guilt-free way to satisfy your sweet tooth.
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Recipe Information
Ingredients
- 150 g Almond flour
- 30 g Coconut flour
- 60 g Unsalted butter
- 50 g Low-carb powdered sweetener (e.g., erythritol or a blend like monk fruit)
- 2 large Egg yolks
- 1 tsp Vanilla extract
- 200 g Low-carb lotus paste or red bean paste
- 1 large Egg (for egg wash)
- 1 tsp Water (for egg wash)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, and powdered sweetener. Mix thoroughly.
Cut the unsalted butter into small cubes and add it to the dry mixture. Use your hands or a pastry cutter to blend the butter into the flour mixture until crumbly.
Add the egg yolks and vanilla extract to the mixture. Knead the dough gently until it forms a soft, pliable consistency. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
While the dough is chilling, divide the low-carb lotus paste or red bean paste into 6 equal portions. Roll each portion into a ball and set aside.
Once the dough is chilled, divide it into 6 equal portions. Roll each portion into a ball, then flatten it into a disk large enough to encase the filling.
Place one ball of filling in the center of the dough disk. Wrap the dough around the filling, sealing it tightly. Gently roll it back into a smooth ball.
Place the filled dough ball into a mooncake mold. Press down gently but firmly to shape the mooncake and imprint the design. Release the shaped mooncake onto the lined baking sheet. Repeat with the remaining dough and filling.
In a small bowl, beat the egg and water together to make the egg wash. Lightly brush the mooncakes with the egg wash for a golden finish.
Bake the mooncakes in the preheated oven for 20–25 minutes, or until they are lightly golden. Rotate the tray halfway through for even browning.
Remove the mooncakes from the oven and let them cool completely. Store them in an airtight container for 1–2 days before serving to allow the flavors to mature.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.5 g | 224% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 13.1 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 455 mg | 35% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 508 mg | 11% | |
*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.
