Here's a delectable treat for you - Taro Mooncakes made with Almond Flour! This special recipe takes a unique approach by using almond flour instead of wheat flour, which not only adds a nutty flavor but also makes it suitable for those following a gluten-free or low-carb diet. The sweet taro paste filling has to be made in advance (recipe here), but you can always use other storebought fillings like white bean paste. With a soft and chewy exterior and a delightfully sweet center, these mooncakes offer a delightful twist on the traditional version.
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
- customizable (so many filling options!)
Ingredients Used to Make Almond Flour Taro Mooncakes (Vegan & Gluten Free)
**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 in this recipe.
- Sugar – You can use any granulated sugar of your choice. For the lower carb, lower calorie option, you can use a sugar-free substitute such as monk fruit sweetener
- Olive Oil - For this recipe, you can use olive oil, avocado oil, coconut oil or even regular canola oil. You can also use plant-based, dairy-free butter or regular butter instead.
- Taro - you'll need mashed taro in this recipe. If you can't find them available, you can also use yellow potatoes or white sweet potatoes
For the Filling You'll Need
- Here's a recipe for how to make the sweet taro filling from scratch. You can also use other fillings like pre-made red bean paste or lotus seed paste to save time 🙂
For more filling ideas, check out my Ultimate List of Mooncake Filling post, here!
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.
I got the 50g mooncake molds here
More Recipes that Use Taro (HERE)
Step by Step Guide
How to Make Almond Flour Taro Mooncakes (Vegan & Gluten Free)
Cook the taro by boiling or steaming until tender and a toothpick can easily be inserted. Mash while warm.
Mix all the dough ingredients together in a bowl
For best results, use hands to knead the dough until the dough comes together
Divide the dough into 6 equal-sized pieces and roll into a ball
Flatten the dough into a thin disk using the palms of your hands.
Cover the prepared fililng with the dough. Note: The covering really does not have to be perfect or smooth, because you'll be using the mooncake mold to press these rough edges into shape.
Use a well-greased mooncake mold to press the dough into shape. A non-stick cooking spray works well to ensure that the mold is properly greased.
Bake in a 350F pre-heated oven for about 10-12 minutes, or until the tops of the mooncakes appear dry. The bottom of the cakes should be lightly browned. Enjoy!
Recipe Variations and Optional Add Ins:
There are many other 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 : ½ cup Shiro-an mixed with 2 tsp coffee extract (click on the link to see my 2 ingredient coffee bean paste recipe here)
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 to the filling.
- For a protein boost, you can also add a Tablespoon of protein powder of your choice. I've tried using an unsweetened plant-based protein powder. You can also use this chocolate protein powder
How to Store Taro Mooncakes
- You can store these mooncakes covered at room temperature for up to 24 hours. For longer storage, 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 better the day after they are made.For the best flavor and texture, store these mooncakes inside an airtight container and let them cool in the fridge for at least 8 hours before eating.
Almond Flour Taro Mooncakes (Vegan & Gluten Free)
- 180 g SWEET TARO FILLING , click link to go to recipe. See notes* for alternative filling ideas!
Prepare the filling
- Prepare mooncake filling by rolling 1-2 Tablespoons of taro filling into balls. Keep the filling in the freezer until ready to use. Wrapping the filling with the dough later will be so much easier if the filling is pre-frozen.
- NOTE: You can also use other mooncake fillings of choice like white bean paste. Check out my ULTIMATE LIST OF MOONCAKE FILLINGS post for more ideas!*
Make the Mooncake Crust
- Mix almond flour, coconut flour, sugar, melted coconut oil and mashed cooked taro together until smooth
- Divide dough into 6 equal pieces
- Flatten each piece of dough into a disk, then wrap the prepared filling with the dough
- Use a ligtly greased*** mold to press the dough into mooncake shapes and set onto a clean parchment paper. I used a 50g 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 10-12 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.