Low Carb Traditional Mooncake
Indulge in the festive charm of Mid-Autumn with this Low Carb Traditional Mooncake recipe, a guilt-free twist on a timeless favorite. Crafted with a buttery almond and coconut flour crust and filled with a rich, low-carb lotus or red bean paste, these mooncakes maintain their authentic flavor while being keto-friendly. Perfectly molded and delicately golden, thanks to a light egg wash, these handmade treasures are as stunning as they are delicious. With only 45 minutes of prep time, this recipe is a delight for both novice and experienced bakers looking to celebrate while staying true to their dietary goals. Store these mooncakes for a day or two to enhance their flavors, making them an irresistible treat for your next celebration.
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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)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the almond flour, coconut flour, and powdered sweetener. Mix thoroughly.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
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
| Serving size | (583.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2004.3 |
| Total Fat 174.5g | 0% |
| Saturated Fat 48.1g | 0% |
| Cholesterol 687.9mg | 0% |
| Sodium 217.0mg | 0% |
| Total Carbohydrate 122.5g | 0% |
| Dietary Fiber 33.5g | 0% |
| Total Sugars 13.1g | |
| Protein 59.7g | 0% |
| Vitamin D 77.6IU | 0% |
| Calcium 454.7mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 507.9mg | 0% |
Source of Calories