Thank for taking the time to make this recipe and video. My dad is diabetic and hasn't been able to enjoy moon cakes in years. I am so excited to make this for him!
Freaking creative! Mooncakes are popular here in San Francisco and pretty much most of my coworkers are on some form of keto plan. I thought for a second after you froze them that you weren't going to bake them. I thought "how am I going to sell my Chinese coworkers on uncooked mooncakes. Oh nevermind." For me its just going to be a texture deal with almond flour. No matter how finely milled the texture is always grainy in my mouth and no matter how great the flavor I just can't go one than one or two bites of grainy almond flour even superfinely milled. But that's totally just my freakish issue. Mouth feel of foods is heightened on SKD for me. If the texture is weird or off I can't eat it. But again good on you for this creative keto take on traditional mooncakes!
thank you! yeah i was disappointed with the mouthfeel too, but for now I can't test out other dough recipes for the skin, this one was the best options I tested out at least using almond flour, but I will say that some brands mill the flour much finer than others and that does make a difference. Hopefully in the future I'll be able to work out a different keto dough that doesn't use nut flours.
Great Video. I have enjoyed it very much. Thumbs up. Stay connected Please continue to produce more. I am looking forward to your next video. "Like" #200
Thank for taking the time to make this recipe and video. My dad is diabetic and hasn't been able to enjoy moon cakes in years. I am so excited to make this for him!
I love your channel, it has helped me with sweets like no other.
thank you!
Freaking creative! Mooncakes are popular here in San Francisco and pretty much most of my coworkers are on some form of keto plan.
I thought for a second after you froze them that you weren't going to bake them. I thought "how am I going to sell my Chinese coworkers on uncooked mooncakes. Oh nevermind."
For me its just going to be a texture deal with almond flour. No matter how finely milled the texture is always grainy in my mouth and no matter how great the flavor I just can't go one than one or two bites of grainy almond flour even superfinely milled. But that's totally just my freakish issue. Mouth feel of foods is heightened on SKD for me. If the texture is weird or off I can't eat it.
But again good on you for this creative keto take on traditional mooncakes!
thank you! yeah i was disappointed with the mouthfeel too, but for now I can't test out other dough recipes for the skin, this one was the best options I tested out at least using almond flour, but I will say that some brands mill the flour much finer than others and that does make a difference. Hopefully in the future I'll be able to work out a different keto dough that doesn't use nut flours.
So intricately prepared, I always enjoy watching your videos for advice, ideas and delicious recipes.
thank you! I appreciate you watching and supporting me. :)
I am a bit confused though 😅🙈
What is this possible?
Cool thanks for this recipe. It's a real nice treat since I even don't do much keto desserts since moving more keto carnivore
woooooooooooooooooooow!! you'r always surprise me with your recipes
Great Video.
I have enjoyed it very much.
Thumbs up. Stay connected
Please continue to produce more.
I am looking forward to your next video.
"Like" #200
Even though the filling seem quite on point, the dough part doesn’t seem to turn on like the normal moon cake I see at the store.
Thanks .. I will try mooncake skin with date maamoul 😃🥰
Thank you so much!!!
Nice!
I believe that the traditional way doesn’t have that high of an egg yolk to filling ratio XD
Yeah I used tiny mooncake molds, probably half the normal size so the yolk takes up way more space haha
I’m so confused.
What does a confit egg yolk do for a cake? Seems like a mismatch
Its a chinese mooncake. Not western cakes
尼玛还真有啊