Keto Traditional Chinese Mooncake

Delight in the flavors of Mid-Autumn Festival with these Keto Traditional Chinese Mooncakes, a low-carb twist on the beloved classic. Made with a buttery almond and coconut flour dough, these mooncakes are filled with a luscious sugar-free red bean paste (or your favorite keto-friendly filling) for a guilt-free treat. With just 40 minutes of prep time, this recipe preserves the authentic texture and intricate beauty of mooncakes, complete with a golden, glossy finish thanks to an egg wash. Perfect for those following a ketogenic diet, these mooncakes balance tradition and modern dietary needs, making them a show-stopping centerpiece for festive gatherings or a unique homemade gift.

Nutriscore Rating: 72/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

Step 2

In a large bowl, sift together the almond flour and coconut flour. Add the erythritol and mix well.

Step 3

Melt the unsalted butter until just soft (not hot) and add it to the dry ingredients. Mix until crumbly.

Step 4

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.

Step 5

Divide the dough into 6 equal portions, approximately 35 grams each. Roll each portion into a ball.

Step 6

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.

Step 7

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.

Step 8

Repeat with the remaining dough and filling.

Step 9

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.

Step 10

Brush the top of each mooncake with a thin layer of egg wash for a golden, glossy finish.

Step 11

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.

Step 12

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

Serving size	(498.2g)

Amount per serving	% Daily Value*
Calories	1607.9

Total Fat 128.7g	0%
Saturated Fat 41.8g	0%
Polyunsaturated Fat g
Cholesterol 501.4mg	0%
Sodium 75.0mg	0%
Total Carbohydrate 135.5g	0%
Dietary Fiber 40.3g	0%
Total Sugars 7.9g
Protein 47.0g	0%

Vitamin D 36.2IU	0%
Calcium 380.5mg	0%
Iron 9.7mg	0%
Potassium 839.4mg	0%

*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.

Source of Calories

Fat: 61.3%

Protein: 10.0%

Carbs: 28.7%