Chop all the nuts and seeds, then toast them until golden. This step takes some time, but if you prepare ahead, you can finish the rest in about an hour. For the filling sauce, combine all the ingredients in a pot, bring to a boil, strain, and gradually pour over the filling mixture. Brush the salted egg yolks with sesame oil and steam for 10 minutes.

Mix the filling by slowly adding the sauce and glutinous rice flour until the mixture holds together when pressed. Finally, add the five-spice powder and mix well.

For the crust, combine all the ingredients and gradually add to the almond flour, mixing until it forms a dough. Cover with plastic wrap to prevent drying.

Shape the filling into balls with a salted egg yolk in the center. Each filling ball should weigh 90 grams, and each dough portion should be 35 grams, suitable for a 125-gram mooncake mold.

Place the mooncakes on parchment paper for easy removal after baking. Bake in an air fryer at 330°F (165°C) for 10 minutes. Remove, spray the tops with water, let dry, then brush with egg yolk. Return to the air fryer and bake for another 7 minutes.

Your sugar-free mooncakes are ready! After a day, the color will become even more beautiful.