Image Credit: skinnyfitalicious.com

Skinny Greek Yogurt Lemon Bars

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!

Servings: 12 bars

Prep Time:
20 mins

Cook Time:
50 mins

Total Time:
1hr 10 mins

Ingredients

For the crust:

  • 1 cup Gluten Free Baking Four or oat flour
  • 2 tbsp coconut sugar
  • 1/3 cup extra virgin olive oil or coconut oil
  • 1 tbsp unsweetened almond milk or milk of choice
  • 1 tsp lemon juice
  • 1/4 tsp salt

For the top layer:

  • 3 cups Greek yogurt
  • 2 eggs room temperature
  • 1/8 cup lemon juice
  • 1 tsp lemon extract
  • 1 tsp tapioca flour
  • 2 tsp powdered stevia – Trader Joe’s is what I used
  • 2 tbsp lemon zest for topping

Instructions

  1. Preheat oven to 350 F. Prepare an 8×8 baking pan with parchment paper or grease liberally. 
  2. In a standing mixer or using a hand mixer, blend the oil, sugar, milk, lemon juice and salt. Add the flour (measured properly) and mix with the liquid. The dough will be slightly crumbly at this point.
  3. Transfer the dough to the baking pan. Using your fingers, press it into the bottom of the pan firmly into an even layer. 
  4. Bake at 350 F for 15 minutes until golden brown. Remove from the oven and set aside to cool 20 minutes.
  5. 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.
  6. 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. 
  7. 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. 
  8. 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. 
  9. Store bars in the refrigerator up to 7 days or in the freezer 30 days. 

Recipe Notes

  • 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.

Nutrition Facts

Amount Per Serving (1 bar)                                    

Calories 149                                               
Carbohydrates 14.5g                      
Fat 6.8g                                 
Sugar 3.8g
Saturated Fat 1.2g
Sodium 40.9mg                                           
Protein 7.4g