Baking calms the mind and feeds the soul, but all that buttery goodness can pack on the pounds. If looking to make healthier baked goods, omitting some or all of the butter from your favorite recipes greatly reduce the amount of calories, fat, and cholesterol in your sweet treats. There are countless ways to replace eggs in recipes, and here are healthier alternatives to using butter. These substitutes are great for vegan bakers too.
- Applesauce: Often used to replace oil in recipes, applesauce can also be used as butter alternative, and works best in cake-like recipes. Replace half the amount of butter in your recipe with applesauce; if the recipe calls for one cup of butter, use half a cup of butter and half a cup of applesauce. If you don’t mind a denser, more moist bread, replace all the butter with applesauce to cut even more calories and fat.
- Avocado: Substitute half the amount of butter in a baking recipe with mashed avocado (it works well with cookies); use the same method as you would when using applesauce. Using avocado not only lowers the calorie content but also creates a softer, chewier baked good, and is perfect if you want to omit the dairy.
Earth Balance: Replace all of the butter with Earth Balance to reduce saturated fat and cholesterol. Using Smart Balance rather than Earth Balance will also save some calories, but note that Original Smart Balance contains whey, so it’s not vegan.
- Canola oil: In certain recipes, replacing butter with oil works well, especially if the recipe calls for melted butter. Fiddle with your favorite recipes to figure out when canola works instead of butter; when baking chocolate chip cookies, I’ve had success substituting half a cup of canola oil for half a cup of unsalted butter. Although slightly higher in calories, canola is much lower in saturated fat, cholesterol, and sodium.
- Greek yogurt: Replace half the amount of butter in your cookie recipes with half the amount of full-fat plain Greek yogurt. For example, if the recipe calls for one cup of butter, use half a cup of butter and one quarter cup of yogurt. You’ll reduce the calories and the saturated fat. Play around with using more yogurt and less butter to see if you still like the taste and consistency. Here are more ways to use Greek yogurt in baking recipes.
- Prune purée: Often used to help little ones stay regular, prune purée also makes a low-calorie and low-fat alternative to butter. Whatever amount of butter the recipe calls for, replace it completely with store-bought baby food prune puree (unless you have time to make your own; just purée prunes in the food processor). This option works well in recipes that involve chocolate and cinnamon.
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