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Your low-fat baking substitutes

December 2012

Wish you could trim some of the calories and fat from your favorite sweets? Make these substitutions when you bake. No one will know the difference — except maybe your waistline!

Remember, taking in too many calories will result in weight gain. And, being overweight or obese puts you at a higher risk for cancer and other diseases.

Use these low-fat baking substitutes.

Instead of:Substitute:
Butter, margarine, shortening or oil used as ingredient (1 cup)½ cup of apple butter or applesauce
Butter, margarine, shortening or oil used to prevent stickingCooking spray
Buttermilk, with full fatLow-fat or fat-free buttermilk
Chocolate (milk or white)Dark chocolate
CreamEvaporated skim milk
Cream cheese, with full fatLow-fat or fat-free cream cheese OR pureed low-fat cottage cheese
Eggs (1 egg)Two egg whites or 1/4-cup egg substitute
Evaporated milkEvaporated skim milk
Flour, all-purposeWhole-wheat flour for one-half of the called-for flour AND all-purpose white flour for the other half
FrostingPureed fruit or “dust” with powdered sugar
Fruit canned in heavy syrupFresh fruit OR fruit canned in water or its own juice
Fudge sauceChocolate syrup
Milk, evaporatedEvaporated skim milk
Milk, wholeSkim/fat-free milk
Pastry doughGraham cracker crumb crust
Sour cream, with full fatFat-free sour cream OR unflavored Greek yogurt
Sweetened condensed milk, with full fatLow-fat or nonfat sweetened condensed milk
SyrupApplesauce, honey OR reduced calorie, sugar-free syrup
Unsweetened baking chocolate (1 ounce)3 tbsp. unsweetened cocoa powder PLUS 1 tbsp. vegetable oil or margarine

Want to print out our low-fat baking substitute list? Download the PDF shown below.

**Unless otherwise noted, use the same amount of the substitute as the recipe calls for the original ingredient.

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