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Skinny Greek Yogurt Lemon Bars! These creamy bars have a gluten free shortbread crust with a stevia sweetened Greek yogurt custard layer on top that's bursting with lemon flavor! These lightened up bars are baked to perfection for the ultimate low calorie dessert! Gluten Free + Low Calorie
You will LOVE these zesty and light Skinny Greek Yogurt Lemon Bars! They're one of my favorite lighter dessert recipes for warm weather along with Mini Protein Cheesecakes and Avocado Key Lime Pie Bars.
I'm all about eating regular desserts. I firmly believe they can fit into a balanced lifestyle. However, I do think there are simple ways to make desserts and treats lower calories without sacrificing flavor or taste.
These Skinny Greek yogurt Lemon Bars use yogurt to boost the protein and they are delicious too!
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These bars, well, I just love them. I ate the last one out of the freezer the other day and seriously was sad they were gone. P.S. I keep all my treats in the freezer so I don't eat them at once!
But these bars...oh my are they good! They're made with a gluten free crust that resembles the texture of a graham cracker crust. If grains aren't your thing, try almond flour. I haven't tried it, but I suspect it will work.
For the filling, I kept it lighter and lower in sugar by using stevia to sweeten and increased the protein content by using Greek yogurt. Not only are they lighter in sugar and lower in calories, but there's also more protein. That means you're sneaking in more protein with every bite!
So if it isn't spring where you are, these bars can make you pretend it's spring. One can always hope, right?
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Skinny Greek Yogurt Lemon Bars
Ingredients
For the crust:
- 1 cup Gluten Free Baking Four
- 2 tablespoons coconut sugar
- 1/3 cup extra virgin olive oil or coconut oil
- 1 tablespoon unsweetened almond milk or milk of choice
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
For the top layer:
- 3 cups Greek yogurt
- 2 eggs room temperature
- 1/8 cup lemon juice
- 1 teaspoon lemon extract
- 1 teaspoon tapioca flour
- 2 teaspoons powdered stevia
- 2 tablespoons lemon zest for topping
Instructions
- Preheat oven to 350 F. Prepare an 8x8 baking pan with parchment paper or grease liberally.
- In a standing mixer or using a hand mixer, blend together the oil, sugar, milk, lemon juice and salt. Add the flour (measured properly) and mix together with the liquid. The dough will be slightly crumbly at this point.
- Transfer the dough to the baking pan. Using your fingers, press it into the bottom of the pan firmly into an even layer.
- Bake at 350 F for 15 minutes until golden brown. Remove from the oven and set aside to cool 20 minutes.
- While the crust cools, prepare the filling by mixing the ingredients for the filling except the lemon zest together until well combined. See notes on sugar content. Test the batter as necessary, add and combine as needed.
- Preheat the oven to 325 F. Pour the filling over the cooled crust. Make sure it is cool before pouring so it does not crack the crust.
- Bake at 325 F for 35 minutes or until the filling has set. Once the edges turn slightly brown you will know it has set.
- Remove from the oven and cool the bars at room temperature 60 minutes then chill in the refrigerator at least 2 hours before slicing into 12 bars and sprinkling with lemon zest.
- Store bars in the refrigerator up to 7 days or in the freezer 30 days.
Video
Notes
- I used Trader Joe's stevia as I do not like things too sweet. Test the batter and adjust the amount as needed for yourself. Alternatively use 2 tablespoons of coconut sugar.
- Other flours have not been tested with the recipe. I'm assuming almond flour will work.
- Make sure to measure properly for gluten free baking.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!
Nutrition
What I Used For The Recipe
Tried the almond flour in this and it absolutely does not work. It all separated after cooling and I was left with a giant soupy mess. What an (expensive) waste. And so insanely sour, I had to basically quadruple the Stevia, otherwise it tasted like lemon sour cream.
Almond flour will absolutely not work in the recipe. You made your own recipe and did not follow the instructions. You cannot complain about something that you did not follow appropriately. Thanks!
Wow Megan, I like your site and tips but perhaps a deep breath before having sent that 9/18 response. In your recipe notes you mention that you think almond flour will work. Yes, Shaila tried it and it failed and so it was nice that she let you and the group know. And, yes, the added Stevia probably led to inhibiting binding as well. Thanking her for sharing her experience and acknowledging that you used the Fage brand of yogurt and different brands can affect the flavor as well as each of our pallets may prefer a different flavor profile. Maybe trying the greek yogurt in your brownies to acclimate to its flavor in baked goods would be a next good try for Shaila? Also, whether or not someone drains or incorporates the separated liquid in the yogurt container can make a huge difference in "soupiness." Take care and thank you for your work, especially gluten free and weight conscious shares!
Can you use maple syrup or honey to replace the stevia?
I have not tested it. I'm not sure how it would impact the results so I couldn't say.
Thanks for sharing! Does it keep long?
This looks so good! What a great springtime dessert to make for friends!
Cant wait to taste these bars, have them in the oven. I did add more monk fruit sweetner. I made regular lemon bars for Easter, but also wanted something sugarfree for me to stay on my program!
I'd like to try coconut flour instead of gluten free, but you need so much less that I imagine there would be a lot less crust. Any thoughts or suggestions?
Coconut flour cannot be subbed in recipes. It would require a redesign of the recipe. Coconut flour requires a lot more fat to hold together. I would not recommend using it in this recipe.
These look yummy but I’m not a lemon fan. Any suggestions to make it raspberry or strawberry?
Maybe use strawberry or raspberry extract and filtered berry purée or juice?
Hi. Lovely recipe. Can I substitute anything else for eggs.
I have not tested a replacement for eggs. You could try using this egg replacer. If you do, let me know how it works out so I can update the recipe card for others!
u can replace 1 egg with 1/4 cup of applesauce ( I wouldn't replace all of the eggs with the applesauce though)
I’m allergic to nuts, and grains. Gluten free flour isn’t an option. Can these be made crustless?
I haven't tried that so I can't say if it would work out or not.
Would the filling set without the tapioca?
I need to follow a diet void of starches...
Thanks!
I haven't tried, but I'm guessing it would. It's only a teaspoon.
I had a brother that lived in phoenix for some years, yup no spring!! these lemon bars look so good, I love that you used Greek yogurt, this is such an awesome treat!
These look delicious! I love lemon desserts.