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.
Whatever flavor is your favorite, there’s a homemade keto version. Check out Keto Thin Mints, Samoa Cookie Bars, and Do-si-Dos.
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.
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
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.
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 Cookies Recipe
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.
Marcia says
I was looking to buy your cookbook but I can’t tell if it has pictures for all the recipes. Does it? I am more motivated to cook something when I can see the picture.
Carolyn says
It absolutely does! Every single recipe. Read more about it here: https://alldayidreamaboutfood.com/ketogenic-diet-cookbook/
Wendy says
Her cookbook is AMAZING!!
Julie says
The swerve website states these cookies have 7 net carbs am I missing something?
Nutrition Facts
Serving Size 2 cookies
Servings 18
Calories 260
Total Fat 21g
Total Saturated Fat 7g
Cholesterol 20mg
Sodium 85mg
Total Carbs 17g
Dietary Fiber 4g
Sugars 5g
Swerve 6g
Protein 7g
Net Carbs: 7g
*Percent Daily Values are based on a 2,000 calorie diet.
Carolyn says
they are also subtracting the Swerve (erythritol) since it doesn’t affect blood sugar.
Lisa says
Thanks Carolyn! This was the first time I made these, and I thought it would be difficult, but it wasn’t 🙂 they came out delicious. Will be making these again!
Karen says
How do you get to the actual recipe?
Carolyn says
Click the link.
DrK says
Just in case you didn’t know–It took me three clicks and three different URLs to finally get to the actual recipe.
Trish says
I just made these yesterday. They are AMAZING.
Keep the tasty recipes coming 🙂
Brenda Cash says
Carolyn,
Just have to tell you that I made these 2 weeks ago and had a bit of trouble rolling them out and didn’t get as many as your recipe said. My son came home in the middle of it and said “what are making”. I told him and added, well I won’t be making them again unless they turn out to “super awesome”. Well, guess what I made them again this weekend, cause, yeah they are soo worth it. This time I added a smallish egg to my medium sized egg (we have our own chickens) and the dough rolled out much better and I came out with 36 cookies. Thanks again, for all of your hard work!
t
Carolyn says
Thanks for the feedback, Brenda! It’s good to hear that they fell into the “super awesome” category!
Megan says
Any chance you can replace the swerve with Stevia?
Carolyn says
I am afraid that the peanut butter filling wouldn’t set properly.
Kmn says
I made these the other night and they were a hit! I didn’t even have to explain to my husband that they were a LC version of his favorite GS cookie, he knew right away they were Tagalongs. That being said – I did cheat a little in the making. Being the laziest person on the planet, there was no way I was rolling out dough and then carefully frosting each shortbread cookie with your PB filling. So I pressed all of the dough into a 9×12 pan, baked and cooled as directed; spread the filling on the solid shortbread, chilled and then cut into rectangular cookies to be dipped into the chocolate. They turned out perfectly! Thank you for the inspiration and a very versatile recipe.
stephani says
I am glad you included the carb count for the cookies on your blog. The Swerve website does not include them. I wouldn’t even consider making these without the carb count.
Ashley @ Wishes & Dishes says
It’s always girl scout season in my house 🙂 I just love the cookies so darn much and now I can make them at home!!
Beverley Press says
Caroline thank you for this yummy recipe, I grew up in Florida and now live in England so I’m thrilled to have this recipe to make them here.
Brianne @ Cupcakes & Kale Chips says
These, my friend, are a dream come true!
The M'Academia Nut says
FINALLY. (I actually said this out loud after seeing this recipe in my feed.)
Carolyn says
LOL! Thanks!
Courtney says
Can’t wait to make these!
matt says
These look ah-mazing! I cannot even believe how good they look.
Kim | Low Carb Maven says
Wow! Here is a low carb cookie that actually looks delicious! Thanks for a great recipe Carolyn!
Sandy @ RE says
My favorite GS cookie. Love these Carolyn!
Eleanor says
We always donate a few dollars and say no thanks to the cookies
linda says
Hi Carolyn,
Did you calculate the macros for these cookie bombs???
Maybe we could suggest that the Girl Scouts consider selling something else to raise funds! I’m tired of ducking them too, and it’s not fair to the children since I doubt they understand that they’re selling junk! (I hesitate to say poison….)
Linda
Carolyn says
Ah yes. Let me do the calculations now and add them to my post. Hang tight!
linda says
I sent an e-mail to the Girl Guides organization. There are other fundraising choices!
gina tenaglia says
Linda-Do not pick on the girl scouts for selling cookies-because you have issues. That was low.
Carolyn says
She’s not picking on them. She’s suggesting that perhaps it would be best for all if they chose to sell something else. She doesn’t have any issues, I would say.
JenS says
OH, I totally agree on the ‘poison’ statement. I try not to get too vocal about it, but it really almost angers me sometimes. They bring in snacks like these to my kid’s schools too and the end of speech celebration was a table of cookies, donuts, cupcakes, etc. The cheerleaders have ‘snacks’ between games, in which the parents provide the same selection. It’s so difficult on kids today.
Boo says
I send them money every year. I figure I save about $50 not buying their wares so I send a check in that amount.
Sandy Munn says
We are able to avoid the Girl Scout Cookies sales cause it’s pretty commonly known that my husband is celiac and can’t have the gluten filled ones. These look delicious! 🙂