There is nothing like the taste of pastry with butter that melts in the mouth with each bite to sweeten our day. The addition of butter in a variety of recipes definitely improves their taste and texture, but a large amount of it can definitely harm our figures. People who try to lose weight or who are sensitive to dairy products avoid foods that contain butter, which is not always easy and causes them to give up quite a few foods.
So that you don’t feel bad about cutting out butter for your health, try the following 7 substitutes, which are a great alternative to your favorite spread. Replacing butter with these ingredients will make delicious pastries especially tasty, and will amp up their health benefits.
The substitutes are intended for cake batters and pastry dough, and
should not be used when making creams or icings.
1. Coconut oil
Coconut oil has come to the headlines in recent years as a natural
wonder with innumerable benefits and uses, and it can also function as
an excellent substitute for butter. Coconut oil, which becomes solid at
room temperature, has a wonderful texture and contributes to weight
loss, improves digestion, plays an important role in oral health and
even helps fight cancer. Coconut oil also contains vitamins, minerals
and essential nutrients for the body, making it an excellent and healthy
substitute for butter.
Conversion ratios: When you want to swap
butter with coconut oil, do so in a 1:1 ratio. In other words, use the
same amount of coconut oil as you would butter (for example, 100 grams
of butter = 100 grams of coconut oil, and a cup of butter = a cup of
coconut oil).
Differences in the final product: Coconut oil doesn’t significantly
affect the texture of cakes versus butter. However, coconut oil has a
slight effect on taste, meaning that its use will be felt. For those who
aren’t interested in the taste of coconut, try the other alternatives
on the list, some of which don’t affect the taste at all.
2. Olive oil 
Olive oil’s taste doesn’t really need to be described, since it is well
known and loved in many dishes. Most of us are used to thinking of it as
an additive to savory foods, but it can also be easily used in cake
recipes! Wonderful olive oil is full of healthy antioxidants that keep
our bodies young inside and out, and it contributes to the health of the
heart and improves the appearance of hair and skin. Adding it to cakes
will make you feel like you aren’t missing butter and you’ll want to use
it in dessert recipes again and again.
butter substitutes
Conversion ratios: For olive oil, use a
smaller amount than butter. The exact conversion ratio is 3:4, which
means that for every cup of butter listed in the recipe, use ¾ cup olive
oil. If you are weighing out your ingredients, you should use the same
ratio, i.e., for every 100 grams of butter, 75 grams of olive oil should
be used.
Differences in the final product: Olive oil in its natural form tastes
slightly bitter, but when used for baking, the bitterness disappears in
the heat of the oven and the cake tastes like any other cake baked with
vegetable oil. For this to be the case, only use cold-press extra virgin
olive oil.
3. Applesauce
We’re using to thinking of applesauce as baby food, however, it has been
found to be an excellent ingredient in baked goods. The benefits of
apples are well known, and include, among other things, digestive aid,
high vitamin and mineral content, and low caloric value compared to
butter. So next time you're in the shop, look for jars of this wonderful
puree and try to use it to make cakes. You will certainly enjoy the
final product.
Conversion ratios: Like coconut oil, the
conversion ratio of applesauce is 1:1, meaning that every cup of butter
should be swapped with a cup of applesauce. If the recipe requires 100
grams of butter, replace it with 100 grams of applesauce.
Differences in the final product: The use of applesauce does not affect
the taste of the final product, but it certainly adds to the moistness
of it. It is recommended to use natural applesauce without added sugar
to avoid having you baked good come out too sweet.
4. Pumpkin puree 
Pumpkin has many health benefits and can be used to make wonderful
recipes! When you bite into a pastry that contains pumpkin puree, you
will enjoy not only the wonderful flavor of the dessert but also a
strengthening of your immune system, an improvement in eye health, and
even a natural antidepressant. This wonderful puree is available in
health food stores and in the canned aisle of your grocery store.
Conversion ratios: Use a reduced amount of
pumpkin relative to the butter listed in the recipe, or more precisely
the ratio of 3:4. That is, for each cup of butter you will need to use ¾
cup pumpkin puree. The conversion ratios are also maintained in weight,
with every 100 grams of butter being replaced by 75 grams of pumpkin
puree.
Differences in the final product: The use of pumpkin puree does not
affect the texture and taste of pastries, so you can use it instead of
butter without fear of your dessert tasting different.
5. Avocado
Some call it a fruit, while others err and treat it as a vegetable, but
its classification doesn’t matter since avocado's health benefits make
it a super-food in every way. This green fruit is full of so many
vitamins, minerals, nutrients, dietary fiber and healthy fats that are
hard to beat. Surprisingly, it can improve not only sandwiches and
salads but also serve as a unique substitute for butter!
butter substitutes
Conversion ratios: The conversion ratio
between avocado and butter is 1:1, meaning that each cup of butter
should be converted to a cup of avocado (mashed). The ratio is also kept
in the weights, and for every 100 grams listed in the recipe, 100 grams
of avocado should be used.
Differences in the final product: Due to the delicate flavor of avocado,
it will not affect the taste of pastries. However, it does affect the
color of different pastries, and if you don’t want it to, use it only in
dark-colored recipes, such as chocolate or poppy cakes.
6. Greek yogurt
If you are not sensitive to dairy products but want to reduce calories
in different pastries, replace butter with creamy Greek yogurt. This
type of yogurt contains fats that are good for your health, as well as
proteins needed for muscle building, normal brain function, heart
health, bone strengthening and balance. Its addition to cakes will allow
you to enjoy sweet "indulgences" with fewer calories and necessary
healthy ingredients.
Conversion ratio: when using Greek yogurt
with 3-5 percent fat, a 1:1 conversion ratio should be used. That is, a
cup of butter will be replaced by a cup of yogurt, and 100 grams of it
will be converted into 100 grams of this delicious and wonderful
substitute.
Differences in the final product: Conversion of butter to Greek yogurt
will ensure that you will get a moist cake without affecting the taste.
7. Nut Butters
Nut "Butters," meaning natural butters produced from almonds, cashews,
walnuts and other members of this kingdom, are an excellent and
delicious substitute for butter in various recipes. The contribution of
nuts to heart health is known to most of us, and their consumption will
add essential minerals and vitamins, essential fats and proteins to your
body. These wonderful butters are available at various supermarkets, as
well as in health food stores and baking shops.
Conversion ratios: To make pastries with
nut butter instead of regular butter, you should convert at a 1:1 ratio.
One cup of butter should be converted into a cup of nut butter, and
every 100 grams of butter will be converted into the same amount of nut
butter.
Differences in the final product: Like coconut oil, nut butters affect
the taste of pastries. Most people enjoy nuts in pastries, but if that
is not the case, try one of the other ingredients on the list. In
addition, the use of nut butter makes pastries denser. It’s a matter of
personal taste, but if you like a rich denser cake, then nut butter will
definitely do the trick