Low Carb Traditional Chinese Mooncake

Experience the timeless charm of mooncakes with a low-carb twist in this recipe for Low Carb Traditional Chinese Mooncakes. Perfect for celebrating the Mid-Autumn Festival or enjoying as a guilt-free treat, these delicate pastries feature a rich, buttery almond and coconut flour crust wrapped around a silky, sugar-free lotus seed paste. Highlighted by the use of keto-friendly sweeteners like erythritol and a golden egg wash, these mooncakes capture the essence of tradition while catering to modern dietary needs. With simple instructions and a satisfying blend of flavors, these mooncakes are ideal for anyone seeking to embrace festive indulgence without breaking their low-carb lifestyle.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

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

Step 2

In a mixing bowl, combine almond flour, coconut flour, and erythritol.

Step 3

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.

Step 4

Divide the sugar-free lotus seed paste into 6 equal portions, rolling each portion into a smooth ball.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Store the mooncakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition Facts

Serving size	(493.2g)

Amount per serving	% Daily Value*
Calories	1725.0

Total Fat 127.6g	0%
Saturated Fat 41.8g	0%
Polyunsaturated Fat g
Cholesterol 501.4mg	0%
Sodium 65.0mg	0%
Total Carbohydrate 157.5g	0%
Dietary Fiber 32.3g	0%
Total Sugars 7.9g
Protein 49.0g	0%

Vitamin D 36.2IU	0%
Calcium 360.5mg	0%
Iron 9.0mg	0%
Potassium 939.4mg	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: 58.2%

Protein: 9.9%

Carbs: 31.9%