Best Lard Substitutes
What Can I Use Instead of Lard for Baking?
Use the same amount as the original. 1:1 swap. Similar fat content and texture. Less flavor than lard but produces same flakiness in pie crusts and biscuits.
Ran out of Lard mid-recipe? Don't panic — you have options. This guide covers 3 tested Lard substitutes that actually work in baking, complete with exact ratios so you don't have to guess. Whether you need to keep things plant-based or avoid dairy, there's a swap here for you. The top pick is Shortening — it's the closest match for most recipes. 1:1 swap. Similar fat content and texture. Less flavor than lard but produces same flakiness in pie crusts and biscuits.
Want exact ratios calculated for your specific recipe? Use the free SubSwap calculator.
Get ratios for Lard →All Lard Substitutes (3 options)
1:1 swap. Similar fat content and texture. Less flavor than lard but produces same flakiness in pie crusts and biscuits.
1:1 swap. Adds buttery flavor. Slightly more water content — results in slightly less flakiness in pastry but excellent flavor.
1:1 swap. Works in pie crusts and sautéing. Adds mild coconut flavor — use refined oil for neutral taste.
As an Amazon Associate, SubSwap earns from qualifying purchases.
Tips for Substituting Lard
For most recipes, Shortening is the best starting point. 1:1 swap. Similar fat content and texture. Less flavor than lard but produces same flakiness in pie crusts and biscuits. When substituting Lard in baking, pay close attention to the role it plays — it may affect structure, moisture, flavor, and leavening all at once. Start with a small test batch if the recipe matters. Going plant-based? Coconut oil is a vegan-friendly option that work well in most recipes. If you're unsure which Lard substitute to use, think about why the original is in the recipe: flavor, texture, moisture, or binding? Choose the substitute that best matches that function.
Common Questions About Lard Substitutes
The best substitute for Lard is Shortening. Use the same amount. 1:1 swap. Similar fat content and texture. Less flavor than lard but produces same flakiness in pie crusts and biscuits.
In most baking recipes, yes. Shortening is the top-rated Lard substitute for baking. Check the ratio above and note any texture or flavor differences for your specific recipe.
This guide lists 3 Lard alternatives. The best one depends on your recipe, dietary needs, and what you have on hand — check the substitution cards above for details on each.
Coconut oil is a great plant-based alternative to Lard. 1:1 swap. Works in pie crusts and sautéing. Adds mild coconut flavor — use refined oil for neutral taste.
Also commonly substituted
Related ingredients
New ingredients and substitutions added regularly. Get notified first — no spam.
SubSwap is free. If it saved your recipe, consider buying me a coffee ☕
☕ Buy me a coffee