Bright, zesty, and quietly wholesome, these Low Sugar Lemon Poppy Seed Greek Yogurt Bars are everything you crave in a snack or light dessert—without any refined sugar crash. Bursting with real lemon flavor, speckled with cheerful poppy seeds, and enriched with the creamy fullness of Greek yogurt, these bars taste indulgent yet feel nourishing. They’re naturally gluten-free, quick to prepare, and make the perfect companion for afternoon tea or healthy meal prep. If you’re searching for a refined sugar-light treat that doesn’t skimp on sunshiny flavor, this recipe is about to become your new go-to.

Low Sugar Lemon Poppy Seed Greek Yogurt Bars Recipe - Recipe Image

Ingredients You’ll Need

To create these Low Sugar Lemon Poppy Seed Greek Yogurt Bars, you only need a handful of accessible ingredients—each one playing a key role in flavor, texture, or that signature baked-in brightness. No fillers, nothing fancy, just simple staples that really make these bars shine.

Plain Greek yogurt: Gives the bars their signature moist, creamy texture while adding a good dose of protein.
Honey or maple syrup: Naturally sweetens the bars with gentle notes, keeping that sugar content in check.
Large eggs: Bind the ingredients and lend structure for easy slicing and holding together.
Fresh lemon juice: Lends a powerfully fresh, tart punch with every bite.
Lemon zest: Adds intense lemon aroma and flavor; don’t skip it for best results!
Vanilla extract: Warmth and depth that balances the bright citrus and keeps things interesting.
Coconut flour: This gluten-free flour soaks up moisture, adds a delicate crumb, and keeps the bars light.
Poppy seeds: Tiny, crunchy bursts of texture and visual delight throughout each slice.
Baking powder: A little lift for a softer, cakier result.
Salt: Enhances flavor and balances the sweetness and lemon tang.

How to Make Low Sugar Lemon Poppy Seed Greek Yogurt Bars

Step 1: Prepare Your Pan and Preheat

Start things off by preheating your oven to 350°F (175°C). Grab your trusty 8×8-inch baking pan and line it with parchment paper—this makes removing the bars a breeze later. This quick prep step sets you up for mess-free success!

Step 2: Whisk Wet Ingredients

In a large mixing bowl, combine your Greek yogurt, honey (or maple syrup), eggs, lemon juice, lemon zest, and vanilla extract. Whisk until the mixture is completely smooth and glossy. Taking a moment to mix well at this stage ensures a silky, even batter later.

Step 3: Add Dry Ingredients

To the wet bowl, add your coconut flour, poppy seeds, baking powder, and salt. Gently stir everything together until just combined. You don’t want to overmix, just ensure there are no streaks of flour. The coconut flour will start soaking up moisture right away, thickening up the batter perfectly.

Step 4: Let Batter Rest Briefly

Pause for a quick 2–3 minute rest! Letting the batter sit gives the coconut flour time to fully absorb the liquid. This little patience yields bars that are tender, moist, and never soggy.

Step 5: Spread and Bake

Scoop the batter into your prepared pan and smooth it out evenly with a spatula. Pop it in the oven and bake for 22–26 minutes. You’ll know it’s ready when the center looks set and the edges hint at golden brown. Your kitchen will smell absolutely heavenly!

Step 6: Cool, Slice, and Enjoy

Once baked, let the pan cool completely on a rack—this makes the bars much easier to cut and helps them achieve the ideal chewy-yet-tender consistency. Slice into 9 generous squares, then get ready to swoon over every bite.

How to Serve Low Sugar Lemon Poppy Seed Greek Yogurt Bars

Garnishes

Dress up your Low Sugar Lemon Poppy Seed Greek Yogurt Bars with a little flourish. A dusting of powdered erythritol or monk fruit sweetener, a thin lemon glaze, or just a delicate twist of lemon zest on each bar looks beautiful and brightens the citrus notes. A handful of fresh berries on the side can make things extra special for guests or brunch.

Side Dishes

These bars are wonderfully versatile! Pair them with a bowl of Greek yogurt and fresh fruit for a protein-packed breakfast, or serve alongside an herbal tea for a serene afternoon treat. They also make a lovely light finish to a picnic lunch or spring dinner party.

Creative Ways to Present

Have a little fun with presentation by cutting the bars into triangles or using cookie cutters for brunch platters. Stack mini squares on a tiered cake stand, or serve with lemon curd “dipping pots” for a build-your-own dessert board. It’s all about adding a touch of whimsy to your Low Sugar Lemon Poppy Seed Greek Yogurt Bars.

Make Ahead and Storage

Storing Leftovers

Once your bars are cool, transfer them to an airtight container and store in the refrigerator for up to five days. Their flavor actually deepens overnight, so they’re fantastic for meal prep and busy mornings on the go. Keep a bit of parchment between layers to prevent sticking.

Freezing

To stash some away for future cravings, simply wrap the sliced bars individually in parchment and place them in a freezer bag. They’ll keep their texture and taste in the freezer for up to two months—a lifesaver for unexpected snack attacks or make-ahead brunches. Thaw overnight in the fridge for best results.

Reheating

If you enjoy your bars slightly warm (who doesn’t?), pop them in the microwave for about 10–15 seconds, just until gently heated through. This brings back a little of that fresh-baked magic, perfect for chilly mornings or dessert moments.

FAQs

Are these Low Sugar Lemon Poppy Seed Greek Yogurt Bars gluten-free?

Absolutely! The recipe is naturally gluten-free thanks to coconut flour, making it a wonderful option for those with gluten sensitivities or anyone looking for a lighter baked good.

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is best because it’s thicker and creamier, giving the bars structure and richness. If you only have regular yogurt, strain it through a cheesecloth for an hour before using to remove excess liquid.

Is it possible to use another sweetener?

Definitely! Honey or maple syrup both work beautifully, but if you prefer a sugar-free option, liquid monk fruit or a similar natural sweetener can also be substituted. Just watch the consistency, as some sweeteners are thinner than others.

Can I double the recipe for a larger crowd?

Yes! Double all the ingredients and bake in a 9×13-inch pan. You may need to add 5–10 extra minutes to the baking time, so just keep an eye on the center for doneness.

Why let the batter rest before baking?

Coconut flour is very absorbent. Letting the batter rest for just a couple of minutes lets it soak up moisture, which results in bars that are tender (never gummy or dry!). This small step makes a big difference in the final texture.

Final Thoughts

If you’re looking to brighten your snack game or surprise your family with something fresh and satisfying, these Low Sugar Lemon Poppy Seed Greek Yogurt Bars are the way to go. Their bold lemon flavor, chewy bite, and wholesome simplicity are hard to resist. Give them a try—you might just find yourself making a double batch next time!

Low Sugar Lemon Poppy Seed Greek Yogurt Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

Author: admin
Total Time: 35 minutes
Yield: 9 bars 1x
Diet: Vegetarian

Print Recipe

Description

These Low Sugar Lemon Poppy Seed Greek Yogurt Bars are a delightful and healthy snack option. Packed with the bright flavors of lemon and the crunch of poppy seeds, these bars are gluten-free and low in sugar, making them a guilt-free treat for any time of day.

Ingredients

Scale

Wet Ingredients:

1 cup plain Greek yogurt
1/4 cup honey or maple syrup
2 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

Dry Ingredients:

1/3 cup coconut flour
1 tablespoon poppy seeds
1/2 teaspoon baking powder
1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Mix wet ingredients: In a large bowl, whisk together the Greek yogurt, honey, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
Add dry ingredients: Add the coconut flour, poppy seeds, baking powder, and salt, and stir until fully combined. Let the batter sit for 2–3 minutes to allow the coconut flour to absorb moisture.
Bake: Spread the batter evenly into the prepared pan. Bake for 22–26 minutes or until the center is set and the edges are lightly golden.
Cool and slice: Let cool completely in the pan before slicing into bars.