Low Carb Homemade Yogurt Bars
Satisfy your snack cravings with these irresistibly creamy and nutritious Low Carb Homemade Yogurt Bars, a perfect guilt-free treat for any time of day! Featuring a buttery almond flour crust lightly baked to golden perfection, these bars are layered with rich, tangy unsweetened Greek yogurt sweetened naturally with stevia or erythritol. Topped with a medley of fresh berries, crunchy chopped nuts, and a sprinkle of shredded coconut, these bars are not only keto-friendly but also bursting with delightful textures and flavors. Made with wholesome ingredients and ready with just 15 minutes of prep, they're a fantastic make-ahead dessert or midday pick-me-up. Whether you're following a low-carb lifestyle or simply looking for a healthier indulgence, these yogurt bars deliver a satisfying balance of protein, healthy fats, and refreshing sweetness. Perfectly portable, they're best served straight from the freezer for a cool, creamy bite!
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Recipe Information
Ingredients
- 2 cups Unsweetened Greek yogurt
- 1 cup Almond flour
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Stevia or erythritol sweetener
- 1 teaspoon Vanilla extract
- 0.5 cup Fresh berries (such as raspberries or blueberries)
- 0.25 cup Chopped nuts (such as almonds or walnuts)
- 3 tablespoons Coconut oil, melted
Instructions
Line an 8x8-inch square baking dish with parchment paper, leaving extra on the sides to lift out the finished bars easily.
In a medium bowl, combine the almond flour, melted coconut oil, and half of the sweetener. Mix until the ingredients are well combined and the texture resembles wet sand.
Press the almond flour mixture evenly into the bottom of the prepared baking dish to form a crust.
Bake the crust in a preheated oven at 350°F (175°C) for about 5 minutes or until light golden brown. Remove from the oven and let it cool completely.
In a separate large bowl, mix together the Greek yogurt, remaining sweetener, and vanilla extract until smooth and well combined.
Once the crust is cooled, spread the yogurt mixture evenly over the crust.
Sprinkle the shredded coconut, fresh berries, and chopped nuts evenly over the top of the yogurt layer.
Carefully place the dish in the freezer and freeze for at least 2 hours or until the yogurt is firm and set.
Once set, remove the yogurt bars from the dish using the parchment paper overhang and cut into 8 bars.
Store any leftover bars in the freezer, separating layers with parchment paper to prevent sticking.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 124.9 g | 45% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 30.6 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 792 mg | 61% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1184 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
