Low Sugar Lemon Poppy Seed Greek Yogurt Bars Recipe
If you’re searching for a snack that strikes the perfect balance between tangy, sweet, and satisfyingly wholesome, these Low Sugar Lemon Poppy Seed Greek Yogurt Bars will become your new go-to treat. Every bite delivers a cheerful burst of lemon, the gentle crunch of poppy seeds, and creamy richness from Greek yogurt, all tied together with natural sweetness and a tender, cake-like texture. Whether you’re craving a healthy afternoon pick-me-up, a breakfast bar, or a lighter dessert for your next gathering, these bars have the power to brighten any moment—and they’re guilt-free, gluten-free, and wonderfully easy to make!
Ingredients You’ll Need
Each ingredient in these Low Sugar Lemon Poppy Seed Greek Yogurt Bars is simple but essential, coming together to create the vibrant flavor and tender crumb you’ll love. Don’t skip any of them—they each play a special role in taste, texture, or even the cheerful color that makes these bars so inviting!
- Plain Greek yogurt: Provides a creamy base, natural protein, and subtle tang that complements the lemon beautifully.
- Large eggs: Bind the batter and add fluffiness, helping to hold everything together while keeping the bars moist.
- Maple syrup or honey: Sweetens naturally, bringing just the right touch of sweetness without refined sugar.
- Fresh lemon juice: Delivers a zesty, citrus punch essential to that bright lemon flavor.
- Lemon zest: Intensifies the fresh lemon aroma and adds a pop of color to the bars.
- Vanilla extract: Gently rounds out the flavor, balancing the lemons’ tang with a hint of warmth.
- Coconut flour: A gluten-free option that adds fiber and gives the bars their tender, springy texture.
- Poppy seeds: Provide a light crunch and that classic speckled look we all associate with lemon poppy seed treats.
- Baking soda: Works with the lemon juice to help the bars rise just enough to stay light and airy.
- Salt: A small amount, but it’s key to deepening all the other flavors.
How to Make Low Sugar Lemon Poppy Seed Greek Yogurt Bars
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C), so it’s ready and waiting for your batter. Line an 8×8-inch baking dish with parchment paper—this not only prevents sticking but also makes it a breeze to lift out the bars for slicing after they’ve cooled.
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk together the Greek yogurt, eggs, your choice of maple syrup or honey, lemon juice, lemon zest, and vanilla extract. Take a moment to enjoy the aroma as everything comes together—the lemon is wonderfully fragrant! Whisk until the mixture is completely smooth and creamy, ensuring there are no streaks of egg or clumps of yogurt.
Step 3: Combine the Dry Ingredients
Add in the coconut flour, poppy seeds, baking soda, and salt. Stir gently but thoroughly until everything is well incorporated and no lumps remain. The coconut flour soaks up liquid quickly, so make sure the batter is smooth and evenly distributed with poppy seeds throughout.
Step 4: Assemble and Bake
Pour the glossy batter into your prepared pan, using a spatula to smooth the top for even baking. Slide it into the oven and bake for 22 to 25 minutes, or until the center is just set and the edges have turned a delicate golden brown. Watch closely during the last few minutes—overbaking can dry out these moist bars!
Step 5: Cool and Slice
Once baked, let the bars cool in the pan for about 10 minutes. This helps them firm up so they slice beautifully later. Then, lift them out using the parchment paper and transfer to a wire rack to cool completely before cutting into neat squares. The anticipation is worth it—you want clean edges and a perfectly tender bite!
How to Serve Low Sugar Lemon Poppy Seed Greek Yogurt Bars
Garnishes
A dusting of powdered erythritol is the simplest way to add a touch of sweetness and elegance, or try a dollop of whipped Greek yogurt for even more creamy tang. Fresh lemon zest sprinkled on top adds a spark of color that’s impossible to resist.
Side Dishes
Pair your Low Sugar Lemon Poppy Seed Greek Yogurt Bars with fresh berries or a fruit salad for a breakfast treat, or serve them alongside hot tea and sliced fruit for an upscale afternoon snack. They’re also lovely with a cold glass of almond milk or a creamy latte for a balanced, satisfying bite.
Creative Ways to Present
Try cutting the bars into small rectangles and arranging them on a platter for parties, or layer them in small jars with yogurt and fruit for a fun parfait-style dessert. For picnics or lunchboxes, simply wrap each bar in parchment and tuck them in for a little burst of lemon sunshine wherever you go.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Low Sugar Lemon Poppy Seed Greek Yogurt Bars in an airtight container in the refrigerator. They’ll stay fresh, moist, and flavorful for up to five days, making them a fantastic snack to prep ahead for busy weeks.
Freezing
If you want to stash some away for another day, these bars freeze beautifully. Simply wrap each bar tightly in plastic wrap (or parchment) and place in a freezer bag. Thaw overnight in the fridge, and they’re just as delicious as fresh!
Reheating
To enjoy a bar warm, pop one into the microwave for just 10-15 seconds straight from the fridge. This brings out the richness of the Greek yogurt and intensifies that cozy, lemony aroma—especially nice on a chilly day.
FAQs
Can I use flavored Greek yogurt instead of plain?
Plain Greek yogurt works best for the pure lemon flavor and manages sugar levels, but if you opt for lemon or vanilla-flavored yogurt, just reduce the maple syrup a bit to keep the bars from becoming too sweet.
Are these bars gluten-free?
Absolutely! The recipe uses coconut flour, which is naturally gluten-free. Just make sure all your other ingredients are certified gluten-free if you have allergies or sensitivities.
Can I substitute all-purpose flour for coconut flour?
Coconut flour absorbs much more liquid than regular flour, so a one-to-one substitution won’t work here. If you need to swap, you’ll have to adjust both the flour and the liquid ratios significantly. Sticking with coconut flour is your easiest path to success.
How do I know when the bars are done baking?
The Low Sugar Lemon Poppy Seed Greek Yogurt Bars are done when the center is set (it shouldn’t jiggle) and the edges are lightly golden. A toothpick inserted in the center should come out mostly clean, with just a crumb or two attached.
Can I make this recipe vegan?
While the Greek yogurt and eggs are essential for the texture and rise, you could experiment with dairy-free yogurt and flax eggs, though the bars may be a bit less fluffy. Let us know how it turns out if you give it a try!
Final Thoughts
There’s just something so joyful about sharing these Low Sugar Lemon Poppy Seed Greek Yogurt Bars with family or friends—they’re easy, healthy, and taste like sunshine in every bite. Don’t be surprised if they disappear as soon as you slice them. Give them a try, and brighten your week with a tray of cheerful, lemony goodness!
Print
Low Sugar Lemon Poppy Seed Greek Yogurt Bars Recipe
- Total Time: 35 minutes
- Yield: 9 bars 1x
- Diet: Vegetarian
Description
These Low Sugar Lemon Poppy Seed Greek Yogurt Bars are a delightful and healthy treat that’s perfect for snacking or dessert. With a burst of lemon flavor and a satisfying texture, these bars are a great gluten-free option for those watching their sugar intake.
Ingredients
Dry Ingredients:
- 1/4 cup coconut flour
- 1 tablespoon poppy seeds
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- Mix Wet Ingredients: In a medium bowl, whisk together Greek yogurt, eggs, maple syrup (or honey), lemon juice, lemon zest, and vanilla extract until smooth.
- Add Dry Ingredients: Add coconut flour, poppy seeds, baking soda, and salt to the wet mixture, and stir until fully combined with no lumps.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 22–25 minutes or until set in the center and lightly golden on the edges.
- Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into bars.
Notes
- For added sweetness, dust with powdered erythritol or serve with whipped Greek yogurt.
- Store bars in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 110
- Sugar: 4g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
