If you think that switching to a diet means giving up delicious baked treats altogether, we’re pleased to tell you that you’re dead wrong. With some clever tweaking, you can easily replicate the recipes you love using healthier substitutes. Best part? They’ll still taste so good – without any compromise in taste or texture – that no one will be able to tell the difference!
Instead of white floor …
Try: Almond powder
This is a grain-free, paleo-friendly option that is packed with protein, healthy fats, and vitamin E. Almond powder can be used as a substitute for bread crumbs, so try using it as a coating for your pork chops or crab cakes. You can also experiment with almond powder during baking; mix it with regular white flour to see what you’ll get!
Instead of sugar …
Try: Stevia
Stevia is a plant-based, calorie-free substance that’s up to 200 times sweeter than sugar, so just a little goes a long way. To use it in baking, you also need a bulking agent – such as egg whites, yoghurt or even apple sauce – to make up for the loss in ingredient volume.
Instead of butter …
Try: Prune puree
This is a surprising substitute that’s low in fat and calories. You can either buy baby food prune puree from the grocery store, or make your own by sticking some dates in a food processor. Use this for dense baked goods such as cookies or brownies.
Instead of cream cheese …
Try: Ricotta cheese
A lighter alternative to cream cheese, it has the benefit of adding a lighter, fluffier texture to your cake, particularly cheesecake.
Instead of oil …
Try: Ground flax seed
High in omega-3 fatty acids, flax seeds will give your baked goods a wonderfully nutty flavor. Try mixing three tablespoons with one tablespoon of water to create a paste for every tablespoon of oil.
Instead of heavy cream …
Try: Evaporated skim milk
