Vegan Keto Molten Mooncake
Servings
5
servingsPrep time
2
hoursCooking time
1
hour30
minutesCalories
920
kcalMoon cakes are a must-have during the mid-autumn festival. But what do you do if you are on keto? This keto mooncake recipe shows you how you can enjoy your mooncake while staying keto!
Credit goes to Kye’s Kitchen for making the original recipe video.
Ingredients
- For the Peanut Paste
100g raw peanuts, soaked overnight
- For the Sugar-free Pandan Filling
80g peanut paste
2 pandan leaves (about 10g)
15g allulose
15g coconut oil
- For the Molten Coconut Filling
5g allulose
1/8 tsp xanthan gum
30g coconut milk
Pinch of salt
- For the Mooncake Crust
20g allulose
1/4 tsp xanthan gum
60g coconut milk
90g peanut paste
Pandan extract
Directions
- Making the Peanut Paste
- Soak 100g of raw peanuts overnight. After soaking, rinse the peanuts and steam them for 45 minutes. (00:43-01:52)
- Blend the steamed peanuts with a little water and cook the mixture in a non-stick pan. If not using immediately, let it cool before refrigerating. (01:59-02:28)
- Making the Pandan Filling
- Take 80g of the refrigerated peanut paste. Cut 2 pandan leaves into small pieces and blend with some water to make juice. Strain the juice and put it in a non-stick pan with the peanut paste. (02:57-03:16)
- Add 15g of allulose and 15g of coconut oil to the pan and start frying. Stir until it becomes a paste, then remove from heat. Divide the paste into 5 20g balls and refrigerate. (03:29-04:07)
- Making the Coconut Filling
- In a microwaveable bowl, add 5g of allulose and 1/8 tsp of xanthan gum. Mix well, then pour in 30g of coconut milk and stir. Microwave the mixture for 30 seconds, then add some salt and stir again. (04:14-04:49)
- Once the mixture is in a liquid form, pour it into a mold and freeze. Once frozen, wrap each piece in the pandan filling. (05:01-05:23)
- Making the Mooncake Crust
- In a bowl, mix 20g of allulose and 1/4 tsp of xanthan gum. Pour in 60g of coconut milk and stir. Add 90g of peanut paste and mix well. (05:29-05:57)
- Fry the mixture until it reaches a certain texture. Add some pandan essence and stir until well-mixed. After cooling, divide the mixture into 25g balls. (06:04-06:23)
- Make a hole in each ball and wrap the filling. Brush oil in a 50g mooncake mould and place the mooncake in the mould. Press the mould to shape the mooncake. (06:39-07:10)
- Baking the Mooncakes
- Bake the mooncakes at 145 degrees Celsius for 8 minutes. (07:16-07:21)
