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    Home » Cookies » Keto Tagalong Cookies

    Published: Feb 9, 2022 · Modified: Feb 9, 2022 by Carolyn

    Keto Tagalong Cookies

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    6.1K shares
    Jump to Recipe Print Recipe

    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.

    Close up shot of a keto tagalong with a bite taken out of it.

    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.

    Whatever flavor is your favorite, there’s a homemade keto version. Check out Keto Thin Mints, Samoa Cookie Bars, and Do-si-Dos.

    Two keto tagalong cookies with more cookies and a scoop of peanut butter in the background.

    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.

    A stack of keto tagalong cookies on a white cupcake stand.

    Ingredients

    You will need:

    • Almond flour: see Frequently Asked Questions for a nut-free option
    • Granular sweetener
    • Coconut flour
    • Salt
    • Butter
    • Egg white: can use carton or fresh
    • Vanilla extract
    • Peanut butter
    • Powdered Sweetener
    • Sugar-free chocolate
    • Cocoa butter: can sub coconut oil
    A collage of four photos showing the steps for making Keto Tagalong Cookies.

    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:

    1. Dust your work surface: The sugar cookie dough can stick a bit so dusting the surface with coconut flour helps.
    2. Roll out evenly: It’s very important to make the cookies the same thickness (I recommend ¼ inch) so that they bake evenly.
    3. Cut into circles: You want a cookie cutter that is about 2 inches. I think mine is technically 2 ¼ inches in diameter.
    4. Let cool completely: As with all keto cookie recipes, these will continue to firm up as they cool.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    A silver tray full of keto tagalong cookies, with a bite taken out of one.

    Frequently Asked Questions

    Can I use a different sweetener?

    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.

    How can I make these nut-free?

    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.

    I don’t like coconut flour, can I just use more almond flour?

    Yes, but you will need at least another ⅓ cup, if not more, and it will raise the carb count a bit.

    What do I do if I can’t find cocoa butter?

    You can use 1 tablespoon of coconut oil instead but just know that they may be more melty at room temperature.

    Two keto tagalong cookies in front of a stack of more cookies, with chocolate chips strewn around.

    Storage Instructions

    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 Bars
    • Samoa Bundt Cake
    • No Bake Thin Mint Cheesecakes
    • Keto Samoa Truffles
    Close up shot of a keto tagalong with a bite taken out of it.

    Keto Tagalong Cookies Recipe

    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. 
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: keto tagalong cookies
    Prep Time: 40 minutes
    Cook Time: 25 minutes
    Chill Time: 2 hours
    Total Time: 1 hour 5 minutes
    Servings: 12 servings
    Calories: 195kcal

    Ingredients

    Cookies

    • 1 cup almond flour
    • ¼ cup Swerve Granular
    • 2 tablespoon coconut flour
    • ⅛ teaspoon salt
    • 3 tbsp butter, melted
    • 2 tablespoon egg white
    • ½ teaspoon vanilla extract

    Peanut Butter Filling

    • ⅓ cup creamy peanut butter
    • 2 tablespoon butter
    • ⅓ cup powdered Swerve Sweetener

    Chocolate Coating

    • 4 ounces sugar-free dark chocolate chopped
    • ¾ ounce cocoa butter

    Instructions

    Cookies

    • 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.

    Chocolate Coating

    • 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.
    Nutrition Facts
    Keto Tagalong Cookies Recipe
    Amount Per Serving (2 cookies)
    Calories 195 Calories from Fat 157
    % Daily Value*
    Fat 17.4g27%
    Carbohydrates 8.1g3%
    Fiber 3.7g15%
    Protein 4.6g9%
    * Percent Daily Values are based on a 2000 calorie diet.
    6.1K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. wilhelmina says

      February 24, 2022 at 9:09 pm

      5 stars
      These were amazing! A great way to keep my sweet craving at bay while I am on keto!

      Reply
    2. April says

      February 24, 2022 at 4:13 pm

      5 stars
      These are one of my favorite cookies!! So incredibly yummy!

      Reply
    3. Agnes says

      February 24, 2022 at 4:08 pm

      These look so tasty- my stomach just grumbled. Yum!!

      Reply
    4. Joyce says

      February 12, 2022 at 12:05 am

      5 stars
      Made these tonight. They are dipped and chillin in the fridge. Guess my cookie cutter was to big cause I only made 19 of these beauties. Also had to make more chocolate, but no biggie. I love anything and everything peanut butter and chocolate. Thanks for another winner!

      Reply
      • Carolyn says

        February 12, 2022 at 9:25 am

        It can also depend on how thin or thick you rolled your dough!

        Reply
    5. Susan says

      February 10, 2022 at 6:44 pm

      5 stars
      Great cookies

      Reply
    6. Heather says

      January 21, 2018 at 2:32 pm

      These are incredible! Great work Carolyn! Your recipes are always so good and this one is definetly better than the Girl Scout version! My husband and kids loved them too!!

      Reply
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