These low-carb / keto mooncakes are made with almond flour and cream cheese, and have a delightfully creamy, thick filling. The almond flour cookie dough is very easy to work with and the cookies bake up nicely. They’re soft in the middle, but chewy on the outside, which is perfect for me because I love my mooncakes to have the contrast in soft and chewy textures!
I used my basic almond flour mooncake crust recipe as the base of the recipe, but substituted cream cheese for the mashed fruit puree. It gives an extra decadent and rich texture that makes you feel like you’re biting into a thick sugar cookie!
HERE’S WHY I LOVE THIS RECIPE
- made with almond flour (it’s gluten free!)
- low carb, keto
- easy to make and fun to share
Ingredients Used to Make these Keto Mooncakes
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Almond flour – I used blanched almond flour. But you can also make your own by blending raw or blanched, slivered almonds in the food processor and sifting them through a sieve.
- Coconut flour – Coconut flour does not substitute well, and I can’t recommend swapping coconut flour with other ingredients unless you absolutely had to (2 Tbsp coconut flour = ½ cup almond flour). Unfortunately, you probably won’t get the same texture or mouthfeel as the original recipe.
- Sugar – You can use any granulated sugar of your choice (I’ve used raw cane sugar, as well as golden monk fruit sweetener in the photos) but for even healthier alternatives, I recommend using coconut, date and maple sugars which are less processed and higher in vitamins and minerals. Keep in mind though that darker sugars do impact the final colors of these mooncakes, and they’ll appear darker. For the lower carb, lower calorie option, you can use a sugar-free substitute such as stevia powder (but you’ll have to convert the amount of stevia according to package directions).
- Olive oil – I used light olive oil for this recipe, but you can use other neutral flavored oils other than olive oil, such as melted coconut oil (I like using refined since it doesn’t have coconut flavor), avocado oil, or even regular canola oil. You can also use plant-based, dairy-free butter or regular butter instead.
- Cream Cheese – reduced fat, low fat or full fat. In this recipe, I used the reduced fat kind. The cream cheese incorporated into the mooncake crust dough acts as a binder for the almond flour and coconut flour, but for a healthier option you can also use mashed sweet potatoes, or mashed bananas instead!
For the Filling You’ll Need
- Cream Cheese of Choice – reduced fat, low fat or full fat. In this recipe, I used reduced fat.
- Sugar of Choice – I used raw cane sugar (and monk fruit sweetener in the photos), but you can also use any granulated sugar or sweetener of choice according to your dietary preferences.
- Raspberries- fresh or frozen. You can also omit, or substitute with other colorful fruits like mango or strawberries.
The main highlight of mooncakes is their beautiful engraved patterns and shapes. Mooncake molds are readily available at different Chinese grocery stores. You can also find it online, especially on amazon. They are of premium quality and quite affordable. I got the 75g and 125g mooncake molds here
Step by Step Guide
How to Make Keto Mooncakes with Almond Flour
STEP 1: Cheesecake Filling
Prepare the mooncake cheesecake filling. *You can use any mooncake fillings of choice, like lotus paste, nuts, sweetened bean paste, or even mashed sweet potato
Mix cream cheese with sugar until smooth. Let cool in the fridge or freezer until ready to use (this helps the shaping process become easier)
STEP 2: Prepare the Mooncake Crust
Mix almond flour, coconut flour, sugar, olive oil and cream cheese together until smooth
Divide dough into 4 equal pieces, then flatten each piece of dough into a disk. Top with the cream cheese filling and top with raspberries.
wrap with the almond flour dough. It’s all right if it’s bumpy, since it’ll be pressed into shape with the mooncake mold.
wrap the frozen cheesecake square with the almond flour dough
Use a lightly greased*** mold to press the dough into mooncake shapes and set onto a clean parchment paper. I used a 125 g mooncake mold, but you can use any mold size you have at home – just be sure to adjust the filling size!
***I used olive oil cooking spray to grease my mooncake mold. If you don’t have olive oil cooking spray you can use other vegetable oil sprays or melted coconut oil.
Bake in a preheated 340F oven for 13-15 minutes until the tops are lightly browned. Unlike the other mooncake recipes, this one takes a while since the cream cheese filling is pre-chilled.
For the best texture, store these mooncakes inside an airtight container and chill overnight in the fridge. The mooncakes actually taste better the day after.
Recipe Variations and Optional Add Ins:
There are many types of fillings used in traditional mooncakes. Here are some ideas below:
- Lotus paste – classic! You can buy these in the refrigerated section in a Asian grocery store, or buy them online (like Amazon, here)
- Shiro-an (sweetened white bean paste) – on Amazon, here, or here’s a Shortcut White Bean Paste Recipe I make when I’ve run out of Shiro An
- Koshi-an (sweetened red bean paste) – on Amazon, here
- Mung Bean paste – sweet and delightfully yellow, homemade mung bean paste is a perfect mooncake filling for those who are looking for a healthier bean paste alternative. Here’s my 2-Ingredient mung bean paste recipe here
- Coffee paste : 1/2 cup Shiro-an mixed with 2 tsp coffee extract (click on the link to see my 2 ingredient coffee bean paste recipe here)
You can also play around with different Crust flavors, too.
- Chocolate mooncakes – add 1 Tbsp of cocoa powder to the dry ingredients before mixing; add some mini chocolate chips to the filling before rolling into tablespoon sized (about 30 gram) balls.
- Matcha mooncakes – add 1 tsp of matcha powder to the dry ingredients before mixing
- Chai or Cinnamon mooncakes – Try adding a tsp of Cardamom Powder or Chai Tea Powder to the batter with the other dry ingredients.
- Add food coloring. For example add some red food coloring to make a red velvet mooncake variety!
- Coffee or mocha? Add either a teaspoon of coffee extract or espresso powder.
How to Make this Healthier
- I also love adding nuts, seeds and other ingredients to the filling that add texture, fiber and nutrition. Try adding nuts or dried fruit to the filling before rolling into tablespoon-sized balls.
- If you want to increase fiber, mix a Tablespoon of ground flaxseed or coconut flour into the filling.
See All my Mooncake Recipes (HERE):
How to Store
- Because of the cream cheese, it’s best if these mooncakes are stored in the fridge. You can place them in a plastic freezer bag or airtight container to store in the fridge for up to 4 days, or freeze up to 4 months.
- I found that these mooncakes taste so much better the day after they are made. I don’t know how to explain it other than that these mooncake crusts have a better flavor and develop a more melt-in-the-mouth, tender texture when they have a chance to rest in the fridge overnight. So for the best flavor and texture, I recommend that you store these mooncakes inside an airtight container and let them cool in the fridge for at least 8 hours before eating.
Keto Mooncakes with Raspberry Cream Cheese Filling
Cheesecake Filling (Use Different FIlling* if Desired)
- 2/3 (8 oz) pkg low fat or fat free cream cheese
- 2 Tbsp sugar of choice
- 12 raspberries
- Mix almond flour, coconut flour, sugar, olive oil and cream cheese together until smooth
- Divide dough into 4 equal pieces
- Flatten each piece of dough into a disk, then fill with 2-3 Tbsp of cream cheese and top with the raspberries (fresh and frozen berries are both ok)
- Use a ligtly greased*** mold to press the dough into mooncake shapes and set onto a clean parchment paper. I used a large (125g) mooncake mold, but you can use any mold size you have at home – just be sure to adjust the filling size!
- Bake in a preheated 350F oven for 12-15 minutes, or until the tops are lightly browned.
- For the best texture, store these mooncakes inside an airtight container and chill overnight in the fridge. The mooncakes actually taste better the day after.