A konjak dietary fiber moon cake is made of flour, ham, white sugar, xylitol, konjac gum, edible soda ash, maltose, sauce, monosodium glutamate, cooked Dahe black pig lard, Fuyuan trampled pickled vegetable, pure water, sesame, ginger powder and cooking wine, and is characterized in that: in percentage by weight, the components are 42 to 45 percent of flour, 25 to 28 percent of cooked Dahe black pig lard, 1.6 to 2.0 percent of white sugar, 1.6 to 2.0 percent of xylitol, 1.6 to 2.0 percent of konjac gum, 0.15 to 0.22 percent of edible soda ash, 1.0 to 1.5 percent of maltose, 0.8 to 1.2 percentof sauce, 0.5 to 0.8 percent of monosodium glutamate, 12 to 14 percent of cooked Dahe black pig lard, 4.8 to 5.8 percent of Fuyuan trampled pickled vegetable, 0.1 to 0.2 percent of edible salt, 0.2 to 0.5 percent of ginger powder, 0.3 to 0.5 percent of sesame and 0.8 to 1.20 percent of cooking wine for preparing the konjak dietary fiber moon cake. The components are then separately processed, andare respectively made into filling material and wrapper material, the wrapper material is divided into appropriate small pieces for cakes, each small piece is pressed to form a sheet, the filling is wrapped in the sheets, and after baking, the moon cakes are produced.