Sugar-Free Traditional Mooncake

Indulge in the timeless charm of Mid-Autumn Festival treats with this Sugar-Free Traditional Mooncake recipe! Crafted with low-carb flour and naturally sweetened with monk fruit or erythritol, these mooncakes offer a guilt-free way to enjoy the rich flavors of a classic dessert. The sugar-free lotus seed paste filling provides a smooth, velvety texture, while optional salted egg yolks add a savory depth to each bite. Encased in a buttery, golden crust and imprinted with intricate patterns using a mooncake mold, these treats are as beautiful as they are delicious. Perfect for diabetics, keto enthusiasts, or anyone embracing a sugar-free lifestyle, these mooncakes require a little patience but reward you with an authentic, healthier take on a beloved tradition. Serve them with tea and let the crust rest for a day or two for maximum enjoyment!

Nutriscore Rating: 52/100

Prep Time:90 mins

Cook Time:20 mins

Total Time:110 mins

Servings: 6

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)

Directions

Step 1

In a mixing bowl, cream the softened unsalted butter with the monk fruit sweetener (or erythritol) until smooth.

Step 2

Add the egg yolk and milk to the bowl and mix until fully incorporated.

Step 3

Sift in the low-carb flour (or almond flour). Gently mix until a dough forms. Do not overmix.

Step 4

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

Step 5

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.

Step 6

Once the dough has chilled, divide it into 6 equal portions. Roll each portion into a ball.

Step 7

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.

Step 8

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.

Step 9

Preheat the oven to 180°C (350°F). Place the mooncakes on a baking sheet lined with parchment paper.

Step 10

Mix the egg yolk and 1 tsp water to make an egg wash. Lightly brush the tops of the mooncakes with the egg wash.

Step 11

Bake the mooncakes for 5 minutes. Remove from the oven and let cool for 10 minutes to set the pattern.

Step 12

Bake again for another 15 minutes until golden brown.

Step 13

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

Serving size	(889.5g)

Amount per serving	% Daily Value*
Calories	2862.8

Total Fat 238.7g	0%
Saturated Fat 67.3g	0%
Polyunsaturated Fat g
Cholesterol 2878.4mg	0%
Sodium 7244.3mg	0%
Total Carbohydrate 105.1g	0%
Dietary Fiber 25.1g	0%
Total Sugars 6.8g
Protein 107.5g	0%

Vitamin D 308.7IU	0%
Calcium 815.2mg	0%
Iron 18.3mg	0%
Potassium 2072.7mg	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: 71.6%

Protein: 14.3%

Carbs: 14.0%