Sugar-Free Traditional Chinese Mooncake
Dive into the world of guilt-free indulgence with this sugar-free version of traditional Chinese mooncakes! Perfect for health-conscious celebrations or those following low-carb diets, these mooncakes feature a delicate, crumbly crust made from almond or coconut flour and a luxuriously smooth sugar-free filling, such as red bean or lotus seed paste. Sweetened with natural alternatives like stevia or erythritol syrup, they retain all the classic flavors without refined sugars. Crafted using simple techniques—like encasing the filling in dough and shaping with traditional mooncake molds—these golden beauties bake to perfection in just 25 minutes. Serve them as a festive dessert or a wholesome snack, and enjoy the authentic taste of Mid-Autumn Festival traditions with a modern, healthy twist.
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Recipe Information
Ingredients
- 200 g Low-carb flour (e.g., almond flour or coconut flour)
- 100 g Sugar-free syrup (e.g., stevia or erythritol syrup)
- 50 ml Neutral-flavored vegetable oil (e.g., sunflower or avocado oil)
- 1 large Egg yolk
- 20 ml Lukewarm water
- 300 g Sugar-free red bean paste or lotus seed paste
- 1 serving Egg wash (1 egg yolk mixed with 1 tablespoon water)
Instructions
In a large mixing bowl, combine the low-carb flour and sugar-free syrup. Mix thoroughly until a sandy, crumbly texture forms.
Add the vegetable oil and mix until the mixture becomes cohesive. Stir in the egg yolk and lukewarm water, kneading gently until the dough comes together. Wrap the dough in plastic wrap and let it rest for 20 minutes.
Divide the sugar-free filling (red bean paste or lotus seed paste) into 8 equal portions, rolling each piece into a smooth ball. Set aside.
After resting, divide the dough into 8 equal portions and roll each piece into a ball. Using a rolling pin, flatten each dough ball into a thin circle large enough to encase the filling.
Place one portion of filling in the center of a flattened dough circle. Wrap the dough around the filling completely, gently pinching any seams closed. Roll the filled ball in your hands to ensure even coverage.
Lightly dust a mooncake mold with low-carb flour. Insert the filled ball into the mold and press firmly to shape the mooncake. Gently release the mooncake onto a baking tray lined with parchment paper. Repeat with remaining portions.
Preheat the oven to 175°C (350°F). Lightly brush the tops of the mooncakes with egg wash, being careful not to overapply.
Bake the mooncakes for 20-25 minutes, or until the tops turn golden brown. Allow them to cool completely before serving. For the best flavor and texture, store the mooncakes in an airtight container for 1-2 days to let the crust soften naturally.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 10.7 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 504 mg | 39% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2138 mg | 45% | |
*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.
