Better Baking: The Fat Substitute Edition

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Apple Spice Cake

What’s in your Christmas Cookie?

Better Baking: The Fat Substitute Edition

Have a family recipe that uses some ingredients that are no longer your favorites? Don’t fret! Over the next few weeks I’ll be posting some of the ingredient swaps that I often use in my kitchen!

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Coconut Oil


– Coconut Oil is fantastic in baked goods. Many people have luck with it in pastries such as scones because it is solid at room temperature. It also works well melted in cookies, cakes, quick breads, etc. I happen to love the hint of sweet coconut in my baked goods, and I think you will, too!

-You can substitute coconut oil in a solid or liquid state directly at a 1:1 ratio for shortening, butter and oil.*

Grass Fed Butter

-Yes, Grass Fed Butter contains saturated fat, and the verdict is still out on how much saturated fat is good for the body. But, if you are creating a baked good and MUST use butter (like when making my favorite pie crust) give this a try. Grass Fed butter comes from more responsibly and humanely raised cows, often without growth hormones. It also is a source of vitamins like A&K and contains some awesome fatty acids*.

-Grass Fed Butter can be used directly to substitute butter or vegetable shortening

Ghee

-Ghee is made by cooking down butter to remove the milk solids and water. The water evaporates and the milk solids (which lactose intolerants are normally sensitive to) are strained out after cooking leaving you with pure butterfat. Like Grass Fed Butter, you are left with some awesome vitamins like K and healthy fatty acids.

-This can be directly substituted for butter! Bonus – Ghee has an extremely high smoke point which makes it great for cooking, as well!*

Banana 

-I love to use mashed Banana in baking! The creamy texture helps prevent dryness in healthy baking. I use mashed Banana in quick breads, cakes, pancakes, and muffins! I’m always trying to cram Banana into my diet – I need all of the extra potassium I can get for muscle recovery! Banana is also naturally sweet, so you may be able to tone down the sugar content! Double whammy

-I wouldn’t recommend substituting mashed Banana completely for a fat, but it works well when combined with Coconut Oil or melted Grass Fed Butter. For example, if a recipe called for 1 cup of Canola Oil, you may try replacing with ½ of melted Coconut Oil and 1 mashed Banana! I find that one mashed Banana = about ½ cup.

Applesauce

-Applesauce is similar to Banana. It works well as an addition to healthy baking, but I prefer to combine it with a healthy fat for texture. It is also naturally sweet so not only does it help to create moist baked goods, but it works as a slight natural sweetener, too!

-I wouldn’t recommend substituting Applesauce completely for a fat, but it works well when combined with Coconut Oil or melted Grass Fed Butter. For example, if a recipe called for 1 cup of Canola Oil, you may try replacing with ½ of melted Coconut Oil and ½ cup of Applesauce!

– Tip – Make sure you’re buying unsweetened, natural Applesauce!

Make this Easy Apple Compote Parfait for a new, fun treat!

Swapping Grass Fed Butter In Healthy Apple Compote!

A Very Merry Christmas & A Happy New Year! 

xoxx,

Miss AK

5 Healthier Butter Swaps for Holiday Baking!

*this post contains affiliate links from Amazon. All products listed are products I have and do use in my kitchen. If you chose to purchase through the links enclosed, I do recieve a small commission*

2 Comments
  • Emily

    Reply

    I love this! Applesauce and Bananas can make really good fat substitutes, because they have so much moisture and sweetness!

    • Miss AK

      I totally agree!!!!!!

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