6 Easy Lard Substitutes: Enhance Your Baking

We know how it goes. You're all set to bake, but there's no lard in sight (rendered pork fat commonly used in traditional baking).

We've got some awesome substitutes that will save the day.

Whether you're whipping up a pie or some cookies, these alternatives will have you covered.

Personal story? One time, we were right in the middle of making our famous biscuits and-bam-no lard.

Absolute disaster, right? Not quite!

Here, we're spilling our secrets. Check out these six easy lard substitutes.

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6 Easy Substitutes for Lard

As we all know, lard is just pig fat that has been rendered and clarified. While it may be a staple in some baking recipes, there are plenty of other ingredients that can provide similar results.

Here are our top six picks:

1 - Butter

First off, butter is a classic. It's rich and creamy (with a slightly nutty, dairy-forward flavor), adding a delicious flavor to any recipe.

You probably already have it in your fridge.

Butter can be used as a 1:1 substitute for lard, making it super convenient.

We once had to use butter instead of lard for our cookies, and they turned out amazing! The cookies had a nice, soft texture and a slightly sweet taste.

For more buttery alternatives, check out other butter substitutes and butter bean swaps for savory dishes.

2 - Shortening

The thing about shortening is it's reliable. It has a neutral flavor (often made from hydrogenated vegetable oils), so it won't overpower our baked goods.

We've found that it creates a wonderfully crumbly texture, perfect for pies and pastries. Unlike butter, it doesn't add any extra moisture, which is great for keeping things crispy.

We've used shortening in our pie crusts and they came out flakier than ever.

For more options, read our guide on shortening substitutes. With a 1:1 ratio, it's as easy as it gets.

3 - Coconut Oil

The third substitute for lard is coconut oil.

Coconut oil is versatile (extracted from the meat of Cocos nucifera). It has a subtle coconut flavor, adding a hint of tropical taste.

This can make your baked goods unique.

We used coconut oil in muffins once, and they were moist with a light coconut aroma. The oil's texture helps make brownies fudgy.

For more info on alternatives, see coconut oil substitutes and coconut milk swaps for curry recipes.

It's a great option for both sweet and savory dishes. If you're baking, give coconut oil a try!

4 - Ghee

This substitute works wonders for savories like biscuits and pie crusts and pairs well with ghee rice side dishes.

Ghee has a high smoke point (around 450°F/232°C), so our pastries don't burn easily. Its texture is silky and makes everything tender.

Using a 1:1 ratio, ghee can replace lard effortlessly. We've baked cookies with ghee, and they were buttery with a hint of caramel.

5 - Bacon Grease

While bacon grease might sound unconventional, it's a legit lard substitute. Bacon grease adds a smoky, savory flavor to our dishes (with umami-rich notes).

It's perfect for savory bakes like biscuits or cornbread. We've tried it and loved the unique twist it brings.

This substitute is great for frying, too. Our fried chicken came out golden and crispy.

The best part? You probably have bacon grease already. Use it at a 1:1 ratio.

For more options, Check out bacon grease substitutes and tasty bacon swaps for recipes.

6 - Olive Oil

The vibe with olive oil is smooth and rich. Its fruity essence makes our bakes divine.

The slightly bitter tone (common in extra-virgin varieties) enhances savory dishes.

It's a solid substitute. We swapped olive oil for lard in our bread.

The result? Crisp crust and a tender crumb.

It's good for sautéing. High smoke point means no burning woes.

Our garlic pasta tasted amazing.

For more alternatives, check out this olive oil substitutes guide and Castelvetrano olive swaps for briny textures.