Sugar-Free Traditional Mooncake
Delight in the timeless charm of mooncakes with a healthy twist through our Sugar-Free Traditional Mooncake recipe! Perfect for those seeking a low-carb, sugar-free alternative, this recipe replaces conventional ingredients with low-carb flour, monk fruit sweetener, and a rich, sugar-free lotus seed paste. With its buttery, soft crust and the option to include salted egg yolks for a savory surprise, these mooncakes beautifully capture the essence of the Mid-Autumn Festival without compromising your dietary goals. Featuring intricate patterns made with a mooncake mold and a golden egg-wash finish, these guilt-free treats not only look stunning but taste divine. Prepare ahead and let the flavors meld for a day or two for the ideal softness and texture, making them perfect for sharing with loved ones at festive gatherings.
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Recipe Information
Ingredients
- 150 grams Low-carb flour (or almond flour)
- 50 grams Unsalted butter (softened)
- 35 grams Monk fruit sweetener (or erythritol)
- 1 Egg yolk
- 15 ml Milk (unsweetened)
- 300 grams Low-carb lotus seed paste (sugar-free)
- 6 Salted egg yolks (optional)
- 1 Egg yolk (for egg wash)
- 1 tsp Water (for egg wash)
Instructions
In a mixing bowl, cream the softened unsalted butter with the monk fruit sweetener (or erythritol) until smooth.
Add the egg yolk and milk to the bowl and mix until fully incorporated.
Sift in the low-carb flour (or almond flour). Gently mix until a dough forms. Do not overmix.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
While the dough is chilling, divide the low-carb lotus seed paste into 6 equal portions. Roll each portion into a ball. If using salted egg yolks, embed one yolk in the center of each paste ball.
Once the dough has chilled, divide it into 6 equal portions. Roll each portion into a ball.
Flatten each dough ball into a disc using your palms. Place one lotus seed paste ball in the center of the dough disc. Carefully wrap the dough around the paste, sealing any gaps.
Lightly dust a mooncake mold with flour and press the filled dough into the mold. Gently unmold to reveal the patterned mooncake. Repeat for all six mooncakes.
Preheat the oven to 180°C (350°F). Place the mooncakes on a baking sheet lined with parchment paper.
Mix the egg yolk and 1 tsp water to make an egg wash. Lightly brush the tops of the mooncakes with the egg wash.
Bake the mooncakes for 5 minutes. Remove from the oven and let cool for 10 minutes to set the pattern.
Bake again for another 15 minutes until golden brown.
Allow the mooncakes to cool completely and store in an airtight container. For the best flavor and texture, let them rest for 1–2 days before serving so the crust softens slightly.
Nutrition Facts
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.7 g | 306% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2878 mg | 959% | |
| Sodium | 7244 mg | 315% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 6.8 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 815 mg | 63% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2073 mg | 44% | |
*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.
