How To Make Healthier Moon Cake Recipe

Learn how khổng lồ make easy keto and gluten-free Chinese baked mooncake khổng lồ fit into your lifestyle. Loaded with nutritious nuts, seeds, healthy fat, and without any refined sugar. If you have been avoiding Chinese mooncake because you are on a keto diet or watching your carb intake in general, you may want to try và make this easy keto mooncake, which happens to lớn be gluten-free.

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Does keto mooncake taste like regular mooncake?

Let’s have some managed expectations here. No, it doesn’t. How can it be when they are made with totally different ingredients? But I would say this is still a very a decent keto mooncake. I really don’t mind eating this. The crust is not hard or dry & has a nice texture with great nutty filling.

Keto mooncake is much healthier than the regular mooncake

They are made with wholesome ingredients and without any additives like lye/alkaline water & refined sugar lượt thích golden syrup. Yes, they are high in fat, which fits into keto life-style, but they are healthy fat from nuts and seeds.

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Carbohydrate nội dung in regular mooncake vs keto mooncake

Traditional baked mooncakes (yue bing) are usually high in carbohydrates. There is approximately 31 grams of carbohydrates in small 50-gram mooncakes. The keto mooncake I made here has a net carbs of 4 grams (total carbohydrate is 8 grams – fiber 4 grams =4 grams net carbs) *Please chú ý that the nutrition information is just an estimation*

Ingredients

Let’s talk ingredients shall we? The ingredients are totally different from the traditional yue bing. It is crucial that you follow the ingredients and the amount exactly for the dough. The filling is pretty flexible as long as you keep the quantity of the nuts & the seeds the same1. Coconut flour2. Almond flourI use blanched fine almond flour. Don’t use almond meal, which is usually unblanched và much “coarser”3. Whole psyllium huskIt is important to use whole psyllium husk. Don’t substitute with metamucil or other fiber supplement as it won’t turn out right4. Egg yolksEgg yolks keep the dough moist và acts as a binder here5. Coconut oilI used unrefined cold-press Coconut oil also keep the dough moist & also acts as a binder here6. ErythritolErythritol is natural sugar replacement. It is naturally found in some fruits, mushrooms, & fermentation of some foods. Erythritol does contain carbs, BUT, it doesn’t get metabolized and absorbed by our bodies, so, it is considered zero carbs.I use granulated monk fruit sweetener that is mixed with erythritol. It has same texture as regular granulated sugar. I haven’t tried with other sweetener like sucralose

How to lớn make easy keto gluten-free mooncakes

1. Preheat oven to 375 F (190 C). Mix all the ingredients for filling. You want lớn be able to form a dough ball. If the mixture comes apart, địa chỉ cửa hàng a bit more peanut butter to lớn the filling as needed khổng lồ help the filling stays in cluster. Divide into 30-gram cluster each. You may have a tiny bit extra left (you can eat it)

2. Put all ingredients for the dough in a bowl3. Use your hand to knead into a dough4. Divide into 5 pieces of 20-grams dough. I’m using 50-gram mould. Keep them covered in plastic wrap5. This is my favorite way of wrapping. I can get thin skin without much difficulty. Take one dough và divide it into two6. Flatten them with your palm.7. Put the filling on top of one8. Then cover with another flattened dough. Gently close the gap between the two doughs around the filling and roll into a round smooth ball. Please cảnh báo that the dough doesn’t have much flexibility here because there’s no gluten, but it should be quite easy to roll into a smooth ball without any cracks. Repeat with the rest of the dough & filling9. Spray mooncake press with non-stick spray10. Put the dough ball inside the cavity of the mould & then face it down on a flat surface and gently push down the piston down khổng lồ imprint the pattern on the dough. Gently push the mooncake out and voila, you have just shaped the dough into a mooncake with imprint on top. Repeat with the rest11. Place the shaped dough on a baking sheet lined with a parchment paper. Put the baking sheet, in the middle of the oven, 3rd rack from the đứng đầu for my oven. Bake for 5 minutes12. The mooncakes will still be pale at this point. Let them cool down for 10 minutes. Please don’t skip this step no matter how tempted you are. Beat the egg yolk with a small pinch of water. Use a brush with soft bristles. Very gently & thinly brush this egg wash on đứng đầu of the mooncake (don’t brush the side, only the surface of the mooncake). If you accidentally brush on too much egg wash, very gently blob it with a paper towel or use a brush to lớn get the extra egg wash off13. Place the baking sheet back into the oven, the same position, and bake for another 10 minutes or until you have a nice golden brown. Kiểm tra at 5 minutes to lớn see. Remove from the oven và let them cool down on the baking sheet for 5 minutes. After 5 minutes, very gently transfer them lớn a cooling rack lớn let them cool down completely

Don’t eat the mooncakes on the same day you make them

Like many baking goods, cakes, & also the traditional mooncakes, they taste best after aging the mooncakes for few days. If you are really impatient, at least for 24 hours. They will be more moist và the flavor has developed further.

How to lớn store keto mooncakes

1. Age themLet them cool down completely. Transfer lớn an air-tight container to lớn let them age for at least 24 hours or longer if possible2. They can be kept at room temperature in an air-tight container for 3-4 days3. For longer storage, you can transfer lớn a freezer bag (after aging them) and they can be kept in the freezer for up lớn one month4. When ready lớn serve, simply thaw them at room temperature to soften

Did you make this keto gluten-free mooncake recipe?

I love it when you guys snap a photo và tag to show me what you’ve made