Keto Tagalongs are a delicious sugar-free alternative to girl scout cookies. They feature a crisp cookie base and a peanut butter filling enrobed in a layer of keto-friendly chocolate.
Healthy Copycat Girl Scout Cookies
I know that Girl Scout cookies are a huge temptation for so many people. And they can quickly wreak havoc on a keto dieter who struggles staying on track.
Many folks purchase them to support their local girl scout troops, and then succumb to the siren’s call. That’s why I am working overtime to bring you healthier choices that taste just as good as the original.
Updating Keto Tagalongs
These keto tagalong cookies were in need of an update as it was. And I love anything that combines chocolate and peanut butter, so it was hardly a sacrifice on my part!
I created the original recipe for Swerve back in 2016. But it was a bit higher in carbs than I like, and I wanted to find a way to reduce the carb count.
I decided to use my keto sugar cookie recipe for the base, because it’s both sturdy and tender. Then I reduced the peanut butter in the filling without losing any of the great flavor.
Finally, I thinned out the chocolate coating with some cocoa butter, as it makes them less melty at room temperature.
You will need:
- Almond flour: see Frequently Asked Questions for a nut-free option
- Granular sweetener
- Coconut flour
- Egg white: can use carton or fresh
- Vanilla extract
- Peanut butter
- Powdered Sweetener
- Sugar-free chocolate
- Cocoa butter: can sub coconut oil
How to make Keto Tagalongs
I won’t pretend that these are the easiest keto cookies to make. They do have several parts and require some chill time. But if you love tagalongs, you have to give these a try! Here are my best tips for getting it right:
- Dust your work surface: The sugar cookie dough can stick a bit so dusting the surface with coconut flour helps.
- Roll out evenly: It’s very important to make the cookies the same thickness (I recommend ¼ inch) so that they bake evenly.
- Cut into circles: You want a cookie cutter that is about 2 inches. I think mine is technically 2 ¼ inches in diameter.
- Let cool completely: As with all keto cookie recipes, these will continue to firm up as they cool.
- Make the filling: Choose a peanut butter that isn’t too oily or thin, so that your filling is the proper consistency. I like Justin’s because it’s all natural but super creamy. If yours is quite thin, you may need more powdered sweetener to thicken it.
- Freeze the cookies: Once you’ve added the peanut butter filling onto the cookies, you want to freeze them until solid. This will make it much easier to coat them in chocolate.
- Melt the chocolate: Use a double boiler set-up so that the chocolate melts smoothly and evenly. If you can’t find cocoa butter, you can use 1 tablespoon of coconut oil.
- Dip and refrigerate: The chocolate will set relatively quickly on the frozen cookies but pop them into the fridge for a while to make sure it sets completely.
Frequently Asked Questions
You want to use an erythritol-based sweetener in the cookies, otherwise they won’t crisp up properly. If it contains any amount of allulose or xylitol, your cookies will be very soft. The filling does need a powdered sweetener, both for consistency and to avoid grittiness.
Use sunflower seed flour in place of the almond flour. It’s about a 1:1 ratio, although you may need a touch more. If your dough is very soft, work in another tablespoon or so.
Yes, but you will need at least another ⅓ cup, if not more, and it will raise the carb count a bit.
You can use 1 tablespoon of coconut oil instead but just know that they may be more melty at room temperature.
Store the cookies in a covered container on the counter for up to a week, or in the fridge for up to 10 days.
They can also be frozen for up to two months. Make sure the container is airtight to avoid freezer burn.
More keto girl scout copycat recipes
Keto Tagalong Cookies Recipe
- Preheat the oven to 325F and line a large baking sheet with a silicone liner or parchment paper. Prepare a work surface with another silicone baking mat or a piece of parchment paper, and dust lightly with coconut flour.
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, and salt. Stir in the melted butter, egg white, and vanilla extract until the dough comes together.
- Gather the dough in a ball and place on the prepared work surface. Roll out to ¼ inch thick. Using a 2 inch round cookie cutter, cut as many circles as possible and place on the prepared pan.
- Re-roll the dough as many times as needed to cut out as many circles as possible. You should get about 24 circles.
- Bake the cookies 12 to 15 minutes, or until they are just starting to brown around the edges and are just firm to the touch. Remove from the oven and let cool completely on pan. The cookies will still be quite soft when removed from the oven but will firm up as they cool.
Peanut Butter Filling
- In a microwave safe bowl, combine the peanut butter and the butter. Heat on high in 30 second increments, stirring until melted and smooth. (Alternative, you can do this in a small saucepan over low heat). Let cool 5 to 10 minutes.
- Stir in the powdered sweetener until smooth. Use about 1 teaspoon of the filling at a time and drop over the top of each cookie. Spread almost to the edges. (It should be thick enough not to run everywhere – if it's not, stir in a little more powdered sweetener).
- Place the cookie sheet in the freezer until firm, about 1 ½ hours.
- In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together until smooth. Cover a cookie sheet or platter with parchment or waxed paper.
- Use two forks to dip the frozen cookies one at a time, tossing to coat. Tap the fork gently against the side of the bowl to remove excess chocolate, then set the cookies on the prepared sheet.
- Refrigerate at least 30 minutes to set the chocolate.