Skinny Greek Yogurt Lemon Bars

5 from 8 votes

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

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American, Dessert

Diet: Gluten Free

Servings: bars

Calories: 149kcal

Author: Megan Olson

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

US Customary - Metric

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