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How to Make Any Dessert Healthier Without Losing the Texture

Five swaps that make any dessert lower in calories without hurting the texture.

By Ofri Lahad3 min readLast updated:
Protein carrot cake, 90 calories a slice

Take a recipe you love and swap a few ingredients. Change one thing at a time and check the texture.

Flour

  • Up to 20% of the flour can be protein powder.
  • Up to half of the white flour can be whole wheat.

Butter

  • Yogurt - for cakes and batters.
  • Applesauce - for dense cakes.

The first time, replace only part of the butter.

Eggs

Instead of 2 yolks, use 1 egg white. Not in creams or mousses - there, the yolk is the texture.

Sweetener

  • Erythritol - for baking.
  • Liquid stevia or sucralose - for anything cooked.
  • Allulose - for frozen desserts.

What not to swap

  • Shortcrust and butter cookies - the butter is the texture. Use less, don't replace it.
  • Creams and mousses - the yolks stay.
  • Caramel - it needs real sugar to caramelize.
How much erythritol replaces sugar?

Erythritol is less sweet than sugar, about 70%. Blends labeled 1:1 replace it in the same amount.

How much yogurt replaces butter?

Start with half the butter, swapped for the same weight of yogurt. If the texture works, swap more next time.

Why did my cake come out rubbery?

Usually too much protein powder or too much mixing. Go back to 20% powder and mix only until no dry flour is left.

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