Low Sugar Lemon Poppy Seed Greek Yogurt Bars
These bars combine the tangy brightness of lemon with the unique crunch of poppy seeds for a guilt-free dessert that everyone will love.
Servings: 16 bars
Calories: 150kcal
Ingredients
For the crust
- 1.5 cups almond flour
- 0.5 cups coconut flour
- 0.25 teaspoon salt
- 2 pieces lemons zest
- 2 tablespoons poppy seeds
- 0.25 cups honey or agave syrup
- 0.5 cups unsalted butter, melted
For the filling
- 2 cups full-fat Greek yogurt
- 0.25 cups freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 2 pieces large eggs, lightly beaten
- 2 tablespoons poppy seeds (for the filling)
- thin lemon slices for garnish (optional)
Instructions
Preparation of the Crust
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, combine almond flour, coconut flour, salt, lemon zest, and poppy seeds. Mix well.
- Add the melted butter and honey, stirring until crumbly. Press this mixture evenly into the bottom of the pan.
- Bake for 12-15 minutes until lightly golden. Allow the crust to cool.
Preparation of the Filling
- In a separate bowl, whisk together Greek yogurt, lemon juice, vanilla extract, and lightly beaten eggs. Blend until smooth.
- Stir in a couple of tablespoons of poppy seeds for added texture.
Baking the Bars
- Pour the Greek yogurt filling over the cooled crust, spreading it evenly.
- Bake in the oven for 25-30 minutes until set but slightly wobbly in the center.
Cooling and Serving
- Remove the pan from the oven and let it cool completely in the pan.
- Transfer the bars to the refrigerator and chill for at least 3 hours before serving.
- Lift the bars out of the pan using parchment paper and slice into squares. Garnish with thin lemon slices if desired.
Notes
Use fresh lemons for best flavor. Consider drizzling honey over bars before serving. Substitute Greek yogurt with dairy-free version for a vegan option. Add shredded coconut for extra flavor.