Sugar-Free Traditional Chinese Mooncake
Indulge guilt-free with these Sugar-Free Traditional Chinese Mooncakes, a wholesome twist on the iconic Mid-Autumn Festival treat! Crafted with low-carb flours like almond or coconut flour and naturally sweetened with sugar-free syrup, these mooncakes are perfect for those seeking a diabetic-friendly or low-sugar dessert option. Each mooncake features a velvety filling of sugar-free red bean or lotus seed paste, wrapped in a tender, golden crust that bakes to perfection. The use of a traditional mooncake mold ensures these sugar-free delights are as visually stunning as they are delicious, while resting the mooncakes post-bake enhances their signature soft texture. Ideal for celebrating with loved ones or as a thoughtful homemade gift, this recipe proves that classic flavors can shine with a modern, health-conscious twist.
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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)
Directions
Step 1
In a large mixing bowl, combine the low-carb flour and sugar-free syrup. Mix thoroughly until a sandy, crumbly texture forms.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Preheat the oven to 175°C (350°F). Lightly brush the tops of the mooncakes with egg wash, being careful not to overapply.
Step 8
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
| Serving size | (704.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2115.4 |
| Total Fat 160.5g | 0% |
| Saturated Fat 16.8g | 0% |
| Cholesterol 368.5mg | 0% |
| Sodium 99.3mg | 0% |
| Total Carbohydrate 122.9g | 0% |
| Dietary Fiber 35g | 0% |
| Total Sugars 10.7g | |
| Protein 60.4g | 0% |
| Vitamin D 55.2IU | 0% |
| Calcium 503.9mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 2137.5mg | 0% |
Source of Calories