Low Sugar Lemon Poppy Seed Greek Yogurt Bars
These delightful lemon poppy seed bars combine the refreshing zest of lemon with creamy Greek yogurt, making them a guilt-free treat perfect for any occasion.
Servings: 16 bars
Calories: 150kcal
Ingredients
For the crust
- 1.5 cups almond flour
- 0.5 cups coconut flour
- 0.25 teaspoon salt
- 2 tbsp poppy seeds for the crust
- 2 tbsp honey or agave syrup
- 0.5 cups unsalted butter, melted
- 1 tbsp lemon zest from 2 lemons
For the filling
- 2 cups full-fat Greek yogurt
- 0.25 cups freshly squeezed lemon juice
- 1 tsp pure vanilla extract
- 2 large eggs, lightly beaten
- 2 tbsp poppy seeds for the filling
Optional garnish
- Thin lemon slices for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, combine almond flour, coconut flour, salt, lemon zest, and poppy seeds. Stir until well mixed.
- Pour in the melted butter and honey. Mix until you achieve a crumbly texture.
- Press the mixture firmly into the bottom of the prepared pan and bake for 12–15 minutes until golden.
Filling
- While the crust is baking, whisk together Greek yogurt, lemon juice, vanilla extract, and beaten eggs in another bowl until smooth.
- Fold in the poppy seeds into the yogurt mixture.
Baking
- Once the crust is done and cooled slightly, pour the yogurt filling over the crust and spread it evenly.
- Bake again for 25–30 minutes, until set but slightly wobbly in the center.
- Allow to cool in the pan before transferring to the refrigerator. Chill for at least three hours.
Serving
- Once chilled, lift the bars out of the pan, slice into squares, and serve chilled, garnished with thin lemon slices if desired.
Notes
For extra citrus flavor, add a bit of lemon extract. You can swap Greek yogurt for a dairy-free alternative. Add chopped nuts for more texture, and fresh berries for sweetness.