Keto gluten-free mooncake

Easy recipe of low carbs and gluten-free Chinese mooncakes to fit your healthy lifestyle. Nutritious nuts, healthy fat and no refined sugar…



  • 30g almond flour
  • 2g whole psyllium husk
  • 20g erythritol
  • 2 egg yolks
  • 10g coconut oil you can use butter or lard too


  • 20g roasted almonds
  • 20g roasted walnuts
  • 20g roasted peanuts
  • 15g flax seeds meal
  • 30g peanut butter
  • 10g black sesame seeds
  • 20g erythritol or more as needed
  • 20g coconut oil

Egg wash:

  • 2 tsp water


Prepare the filling:

  • If the nuts are not roasted, put them on a baking tray and bake in preheated oven at 350 F (180 C) for 15 minutes. Let them cool down and then chop into fine pieces.
  • Preheat oven to 375 F (190 C). Mix all the ingredients for filling. You want to be able to form a dough ball. If the mixture comes apart, add a bit more peanut butter to the filling as needed to help the filling stays in cluster. Divide into 30g cluster each. You may have a tiny bit extra left (you can eat it).

Prepare the dough:

  • Put all ingredients for the dough in a bowl. Use your hand to knead into a dough. Divide into 5 pieces of 20-grams dough. I’m using 50-gram mould. Keep them covered in plastic wrap.

Fill and shape:

  • Spray mooncake press with non-stick spray and then put the dough ball inside the cavity of the mould and then face it down on a flat surface and gently push down the piston down to 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 rest 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 top for my oven. Bake for 5 minutes. 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. This is very important as we don’t want a thick layer of egg wash that will blur the imprint later after baking
  • 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. Check at 5 minutes to see.


  • Remove from the oven and let them cool down on the baking sheet for 5 minutes. Don’t attempt to move them to cooling rack yet as they are very soft and you will break them trying to lift them up when they are fresh out from the oven like this.
  • After 5 minutes, very gently transfer them to a cooling rack to let them cool down completely.

Age for 24 hours before consuming:

  • They won’t taste good if you eat them on the same day. The mooncakes need to be aged to release oil and the oil will moisten the mooncake. I recommend aging it for at least 24 hours for the best result. Transfer the completely cooled-down mooncakes into an air-tight container.

Recipe by Marvellina|

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