What is a healthier version of shortening?

December 22, 2025 •

4 min read

Over 100 years ago, Crisco was introduced as a vegetable shortening, initially promoted as a healthier alternative to lard, a claim that was later proven inaccurate due to its high trans fat content. Today, health-conscious cooks and bakers are actively seeking a healthier version of shortening to create tender, flaky baked goods without the highly processed fats. The good news is that several excellent and nutritionally superior alternatives exist, offering great results and a better fatty acid profile.

Quick Summary

Several alternatives can replace shortening to produce excellent baked goods with added flavor and nutritional benefits. Common options include butter for rich taste, refined coconut oil for a plant-based option, and avocado oil shortening for frying and baking. The ideal substitute depends on the recipe's requirements, balancing factors like flavor, texture, and melting point.

Key Points

Healthier Fats: Options like butter, coconut oil, and avocado oil shortening provide more nutritional value and less processing than traditional shortening.
Better Flavor: Butter and ghee introduce a rich, buttery flavor to baked goods that is absent in neutral-tasting shortening.
Solid vs. Liquid Fat: The best substitute depends on the recipe; solid fats like butter and coconut oil are ideal for flaky pastries, while liquid oils suit cakes and muffins.
Texture Differences: Since butter contains water and shortening is 100% fat, using butter can cause cookies to spread more, while shortening promotes a lighter, taller structure.
Specialized Options: Avocado oil shortening offers a clean, single-ingredient substitute for those seeking a modern, heart-healthy, plant-based alternative.
Environmental Concerns: Some processed fats, including older shortenings, have faced scrutiny for environmental impact, making natural options a better choice.
Recipe Adjustments: When swapping butter or ghee for shortening, minor recipe adjustments may be needed to account for differences in moisture and fat content.

For decades, vegetable shortening, like Crisco, was a staple in many kitchens for its ability to create exceptionally flaky pie crusts and soft, tender cookies. However, the hydrogenation process used to create its solid texture often resulted in trans fats, which are known to increase the risk of heart disease. Although modern versions are often trans fat-free, they remain a highly processed fat with limited nutritional value. Fortunately, a range of less processed, more nutritious options are available to deliver delicious results.

The Top Healthier Shortening Substitutes

Butter: The Flavorful Favorite

Butter is perhaps the most popular and accessible shortening replacement. Unlike flavorless shortening, butter adds a rich, dairy-based flavor that enhances cookies, cakes, and pastries. However, butter contains about 80% fat and 20% water, while shortening is 100% fat. This water content can affect the texture of baked goods, causing them to spread more and potentially become crispier. To compensate for the difference in water and fat content, some bakers use slightly more butter than shortening, such as 1 cup plus 2 tablespoons of butter for 1 cup of shortening. Starting with very cold butter and chilling your dough is also key to achieving a flaky texture in items like pie crusts.

Coconut Oil: A Plant-Based Solid Fat

For those seeking a vegan or dairy-free alternative, coconut oil is an excellent option because it is naturally solid at room temperature. It can be swapped for shortening in a 1:1 ratio. The primary consideration with coconut oil is its flavor. Unrefined, or virgin, coconut oil has a distinct coconut flavor that works well in some recipes but not all. For a more neutral taste, opt for refined coconut oil. Coconut oil performs well in pie crusts, cookies, and biscuits, offering a texture similar to that achieved with shortening.

Ghee: Clarified Butter for High Heat

Ghee is clarified butter, meaning the milk solids and water have been removed, leaving a concentrated, nutty-flavored fat. It has a higher smoke point than regular butter, making it suitable for higher-heat applications like frying and baking. When used in baking, ghee imparts a rich, buttery flavor and can create a flaky, tender texture similar to shortening. However, the lower moisture content compared to butter can alter the final product slightly, sometimes making it a bit greasier.

Avocado Oil Shortening: A Modern Innovation

Recent innovations have introduced avocado oil shortening, which is made from fractionated avocado oil. This product is specifically designed to perform like traditional shortening but with the healthier profile of avocado oil, which is rich in monounsaturated fats. With a neutral flavor and high smoke point, it is versatile for everything from frying to frosting. It's a single-ingredient, plant-based option that avoids the processing concerns of older vegetable shortenings.

Lard: The Traditional Choice with Modern Health Context

Before vegetable shortening, lard was the dominant fat for baking, prized for producing exceptionally flaky pastries. While high in saturated fat, modern understanding has shown that lard may not be as detrimental as early versions of trans fat-laden shortening. High-quality leaf lard, from the fat around a pig's kidneys, is often preferred for baking due to its milder flavor and higher concentration of monounsaturated fats. If choosing lard, opt for a fresh, refrigerated version rather than shelf-stable brands that may contain hydrogenated fats.

Comparison of Healthier Shortening Alternatives


Feature	Butter	Refined Coconut Oil	Ghee	Avocado Oil Shortening	Lard (Leaf Lard)
Best For	Cookies, cakes, pastries (flavor)	Vegan baking, pie crusts, cookies (texture)	Flaky crusts, frying, robust flavor	High-heat baking, frying, frostings	Flaky pie crusts, savory pastries
Ratio	1 cup + 2 tbsp butter = 1 cup shortening	1:1 ratio	1:1 ratio	1:1 ratio	Use slightly less (e.g., 7/8 cup)
Flavor Impact	Rich, buttery flavor	Neutral, mild coconut flavor possible	Rich, nutty, buttery flavor	Neutral flavor	Savory, pork flavor possible
Key Benefit	Superior flavor, less processing than traditional shortening	Dairy-free, solid at room temp, natural fat	High smoke point, lactose-free	Heart-healthy fats, high smoke point, single-ingredient	Excellent flakiness, less processed than old shortening
Considerations	Contains water, can cause spreading	Stronger flavor in unrefined version	Slightly greasier texture	New product, availability may vary	Animal product, flavor may not suit all dishes

Making the Healthier Choice

When selecting a healthier shortening alternative, consider the specific needs of your recipe and your dietary preferences. For most home baking where flavor is key, high-quality butter is an excellent choice. If you need a vegan or dairy-free option that provides a solid fat for flakiness, refined coconut oil is a reliable substitute. Avocado oil shortening offers a modern, single-ingredient solution that is both healthy and functionally comparable to traditional shortening. For savory applications requiring exceptional flakiness, and if you are not vegetarian, high-quality leaf lard is a time-tested option. While the convenience of traditional shortening might be tempting, exploring these healthier alternatives offers a better nutritional profile and often enhances the final flavor of your baked goods. Ultimately, moving away from highly processed fats and towards more natural options is a positive step for both your baking and your well-being.

How to Adapt Recipes for Healthier Fats

Switching from shortening to a healthier fat requires some mindful adjustments. For instance, when using butter, chilling your dough for 30-60 minutes before baking can help reduce spreading, as butter has a lower melting point than shortening. With ghee, because the water is removed, the fat content is higher, so using a 1:1 ratio is generally fine but may require a slight tweak to liquid content if the dough seems dry. When substituting oil for melted shortening in cakes or quick breads, a 1:1 ratio works, but remember that liquid oils won't provide the same structure for pastries that require solid fat. Experimentation is key to finding the right balance for your favorite recipes.

Frequently Asked Questions

Yes, butter is a healthier and more flavorful alternative to traditional shortening. While it contains more saturated fat, it is less processed and provides superior taste. Remember that butter has a lower melting point and contains water, so your baked goods might spread more and have a crispier texture.

Refined coconut oil is an excellent plant-based, solid-fat substitute for shortening, especially for vegan baking. It is used in a 1:1 ratio and provides a neutral flavor. Unrefined coconut oil has a stronger coconut taste, which may affect the final flavor of your dish.

For a flaky pie crust, many bakers prefer a combination of butter and a solid fat like refined coconut oil or avocado oil shortening. You can also use a high-quality leaf lard, a more traditional and less-processed option.

Ghee is a clarified butter with a higher smoke point and a rich, nutty flavor, making it a good alternative for frying and baking. It provides a flaky texture similar to shortening, but since it's 100% fat, it can sometimes result in a slightly greasier product.

Avocado oil shortening is a modern, single-ingredient product made from fractionated avocado oil. It is a healthier, plant-based alternative to traditional shortening, offering a neutral flavor and high smoke point for baking, frying, and frosting.

Yes, it can. Substitutes have different fat, water, and melting point compositions, which affect the flavor, texture, and spread of your baked goods. You may need to make small adjustments, such as chilling dough when using butter, to achieve the desired result.

Traditional shortening was historically made with partially hydrogenated oils that created unhealthy trans fats. While modern formulations are trans fat-free, shortening is still a highly processed fat that offers little nutritional value, unlike more natural alternatives.