Butter replacement, without fat, powder
Whole food · Fats and Oils
Photo: Wikipedia
This is a shelf-stable, fat-free powder designed to mimic butter's flavor and function in baking. It has a fine, pale yellow texture and a concentrated, buttery taste with a hint of sweetness. Nutritionally, it's a high-carb, low-protein ingredient with virtually no fat.
Calorie split: 2% protein · 95% carbs · 2% fat
↓ Full nutrition💚 Why it's loved
People love it for delivering a convincing buttery taste in baked goods while keeping recipes fat-free, making it a staple for low-fat baking and emergency food storage.
⚠️ Watch-outs & how to enjoy it better
It is very high in refined carbohydrates (89g per 100g) and can cause blood-sugar spikes. It lacks the rich mouthfeel of real butter. Counteract this by using it in small amounts within recipes that also contain protein (like eggs) or fiber (like whole-grain flours) to slow sugar absorption.
Key benefits
- Fat-free and cholesterol-free
- Long shelf life, no refrigeration needed
- Adds butter flavor without dairy fat
- Convenient for dry mixes and travel
- Can reduce recipe fat content
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The primary ingredient is often maltodextrin, a starch derivative, which is what carries the 'butter' flavor and creates the powdery texture.
Full nutrition (USDA data · scales with serving)
| Water | 5.0 g |
| Energy | 373 kcal |
| Energy | 1561 kj |
| Protein | 2.0 g |
| Total lipid (fat) | 1.0 g |
| Ash | 3.0 g |
| Carbohydrate, by difference | 89.0 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 5.3 g |
| Calcium, Ca | 23.0 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 0.00 mg |
| Phosphorus, P | 8.0 mg |
| Potassium, K | 2.0 mg |
| Sodium, Na | 1200 mg |
| Zinc, Zn | 0.00 mg |
| Copper, Cu | 0.00 mg |
| Selenium, Se | 0.00 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.00 mg |
| Niacin | 0.00 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 0.40 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.00 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.59 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.09 g |
| SFA 16:0 | 0.25 g |
| SFA 18:0 | 0.11 g |
| Fatty acids, total monounsaturated | 0.28 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 0.24 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.06 g |
| PUFA 18:2 | 0.04 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 2.0 mg |
FAQ
Can I use it as a 1:1 replacement for stick butter in any recipe?
No. It's a flavoring ingredient, not a fat substitute. You must follow a specific low-fat recipe that uses it, as it cannot replicate butter's structural role (creaming, moisture, tenderness).
Is it suitable for a keto or low-carb diet?
Absolutely not. With 89g of carbs per 100g, it is extremely high-carb and would not fit into a ketogenic or low-carbohydrate eating plan.
Does it contain any dairy?
Many formulations are dairy-free, but you must check the label. Some may contain milk derivatives like whey or casein. Look for 'dairy-free' if that's a requirement.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.73 kcal/g · 2% calories from protein · 0.0 g fiber · 5.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 600.00 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.