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Keto Frozen Lemon Yogurt Bars
How to Make It
Step 1
Preheat an oven to 350 F. Combine the brown sweetener with the ground flaxseeds and melted salted butter. Press the mixture into the bottom of a 7” x 9” baking pan lined with parchment paper. The paper will give you a handle to pull the yogurt bars out of the pan once frozen.
Step 2
Bake the crust for 15 minutes. Then allow the crust to cool slightly while you prepare the lemon yogurt filling.
Step 3
In a medium-sized bowl, combine the yogurt with freshly squeezed lemon juice and the zest. Be sure to zest the lemon before juicing it. Add the powdered sweetener and taste to make sure it is sweet enough for your liking, adding more if you’d like.
Step 4
Pour the yogurt filling into the baked crust. Cover the dish with plastic wrap and freeze the tray until solid, preferably overnight.
Step 5
Be sure to smooth the top of the yogurt into a smooth layer.
Step 6
Allow the bars to sit at room temperature for at least 30 minutes before attempting to remove the bars from the pan and cutting them. This allows them to soften so they will cut versus being so brittle and breaking instead. Cut into 15 bars by cutting the tray into three sections and then each section into five long pieces. Keep stored in the freezer for an icy treat.
Ingredients
- Brown Sugar Replacement – 0.5 cup
- Flaxseeds Or Flax Seeds Whole Or Ground – 1.25 cup, whole
- Butter – 7 tablespoon
- Keto-Friendly Vanilla Yogurt – 26.5 oz
- Lemon juice – 4 tablespoon
- Monk Fruit Erythritol Blend – 0.5 cup
- Lemon Peel Or Zest Raw – 1 tbsp
