5 Tricks to Reduce Fat (and Calories) in Desserts

Let’s face it—there’s never a “good” time to talk about fat and calories in your favorite desserts. Who wants to betray the sweet joy of cakes, brownies, and homemade treats? The good news is we’re not asking you to give them up. On the contrary—we’re always looking for ways to enjoy them more often, with less guilt, and without expanding waistlines.

With that in mind (and a serious sweet tooth), here are five clever tricks to turn guilty pleasures into surprisingly innocent indulgences—at least when it comes to fat content. Best of all, these ideas won’t sacrifice flavor or texture.

1. Replace Butter in Brownies with… Tofu

Yes, tofu—soy cheese. (Pause for dramatic effect.) For skeptics and beginners, we recommend replacing only half of the butter with tofu on your first try. You’ll see its neutral taste won’t alter the chocolate flavor. Plus, tofu is rich in protein and calcium, making it a health-boosting addition to your baking. It’s even the first step toward a vegan brownie (where tofu replaces eggs)—but we’ll save that for another time.

2. Fewer Egg Yolks, More Egg Whites

Eggs are healthy, but yolks come packed with fats and cholesterol, unlike their more modest sibling—the white. Replace one yolk with two egg whites and save around 60 calories and 6–7 grams of fat. For a vegan version, try this simple equation: 1 tablespoon of ground chia seeds + 3 tablespoons of water = 1 egg. Let it sit for 15 minutes until it forms a gel, then use it to create fluffy, moist desserts.

3. Use Milk Instead of Butter for Cheesecake Crust

This creamy classic with a crumbly crust is the nemesis of every diet. But with a few tweaks, it can still be divine without being a caloric bomb. Use low-fat cream cheese (but avoid 0% fat versions, which are often overloaded with sugar). For the crust: mix 3 tablespoons of low-fat milk (2%) with 180g of crushed digestive biscuits until it resembles wet sand. Press it into a baking pan and bake at 180°C (356°F) for 10–12 minutes.

4. Swap Butter/Oil with Fruit or Vegetable Puree

Many fruits and vegetables contain pectin, a soluble fiber that thickens jams and jellies. That same property makes them great fat substitutes. Replace half the fat in a cake with applesauce, mashed banana, pumpkin puree, prunes—or even avocado! If you swap 100% of the fat, expect a noticeable change in taste and texture—but it still works surprisingly well.

5. Use Whole Wheat Flour in Homemade Pies, Cookies, and Cakes

This trick isn’t directly about fat, but it boosts nutritional value. Whole wheat flour is richer in fiber and nutrients than refined white flour. It’s not ideal for delicate pastries, but it works well in yeasted doughs like bread, pizza, and rustic pies. Start slow: mix it gradually with white flour until your favorite recipe adapts.