22 substitute butter recipes

Bread machine whole wheat honey bread with bran and vital wheat gluten for a hearty, crusty loaf. Dump in the ingredients, press start, and walk away.

Serving Size: 1 (very large!) crab cake Calories: 117 Fat: 2g Sodium: 799mg Carbs: 11.5g Fiber: 2.25g Sugars: 2.5g Protein: 14g

No-bake mocha peanut butter balls rolled from instant coffee, cocoa, oatmeal, and crunchy peanut butter. A sugar-free, no-cook snack you can make in 10 minutes flat.

Bread machine semolina bread with buttermilk and durum semolina flour. Pale gold, fine-textured Italian-style sandwich loaf with a tender tangy crumb.

Golden saffron cake with rose water and pistachios, soaked in vanilla sugar syrup and cut into diamonds like baklava. A fragrant Middle Eastern-inspired low-fat dessert.

Light chocolate chiffon cake made with egg substitute and sugar substitute for fewer calories. Fluffy whipped egg whites create airy texture without oil or butter.

These low-fat and delicious snacks are perfect for the kids lunches!

Light-as-air chocolate chiffon cake with deep cocoa flavor and virtually zero fat, perfect for anyone craving rich chocolate dessert without the calorie bomb.

Baked salmon with olives that adds a sophisticated look to your dinner!

Applesauce blueberry muffins use unsweetened applesauce and egg substitute for a low-fat tender crumb, plus bran flakes for fiber and a hint of cinnamon. Lighter breakfast muffin that holds together without butter or oil.

Low-cal brownies: a quick blender batter that swaps applesauce for butter and a sugar substitute for sugar, baked into a light chocolate fix. A guilt-free brownie ready in about 30 minutes.

Rolled oats pancakes made with oats, buttermilk, and a touch of maple flavoring for hearty, nutty griddle cakes with more texture than regular pancakes. A filling, wholesome breakfast.

Honey drops candy boils pure honey with butter and a splash of lemon to hard ball stage, then pulls into chewy white taffy with a porous, melt-on-the-tongue texture.

A vegan butter substitute for spreading on bread and vegetables.

Use a butter substitute and make your toast look vibrant!

Raisin puree fat substitute for baking, made with just raisins, water, and vanilla. Replaces butter or oil 1:1 in cookies, cakes, and brownies while keeping baked goods moist and chewy.