These easy-to-make Keto Tagalong Bars taste just like the original Girl Scout Cookie! You won’t believe they are low carb and sugar-free.
Way way back, in the early days of dreaming up low carb recipes, I created some peanut butter shortbread bars. And it took me by surprise, how good they were. Everything came together just perfectly.
My husband took one bite and said they tasted like his favorite Girl Scout cookies, Tagalongs. I was absolutely thrilled with such a comparison. And we made them frequently for a few months.
But as a recipe creator is wont to do, I moved on to make many other wonderful keto cookies and cookie bars. I perfected my Keto Chocolate Chip Cookie recipe. I created some gorgeous Salted Caramel Bars. And I conquered the perfect texture for Keto Shortbread Cookies.
I all but forgot my lovely Tagalong Bars in the meantime. Until now!
Why you need these in your life
If you find it difficult to resist the siren’s call of Girl Scout Cookies, then this recipe is for you! They are a delicious sugar-free copycat of the famous Tagalong Cookies.
But unlike individual cookies, these bars are remarkably easy to make. You press the crust into a pan and bake it. You make an easy peanut butter filling and pour it over. Then you melt some sugar-free chocolate and spread it on top. Done, finished, finito!
I actually have a recipe for Keto Tagalong Cookies as well and I love them. But they are definitely more time consuming.
And these bars have just a fraction of the carbs compared to real Girl Scout Cookies. Only 4.1g net carbs per serving!
Ingredients you need
- Almond flour: A good fine almond flour makes the best shortbread crust. I do not recommend coconut flour here. But if you can’t eat almonds, you can try sunflower seed flour.
- Sweetener: I recommend an erythritol based sweetener for the crust, such as Swerve Granular. Don’t use allulose or BochaSweet, as they will prevent the crust from crisping up. You will need a confectioner’s style sweetener for the filling.
- Butter: Good shortbread crusts always use butter!
- Peanut butter: I use a good creamy natural peanut butter like Santa Cruz. They have a no-stir version that means you can just scoop it and measure it out.
- Heavy cream: Heavy cream helps create a delicious peanut butter filling with a frosting-like consistency.
- Caramel or vanilla extract: Vanilla extract is an easy pantry staple. But if you can get your hands on some caramel extract, it adds amazing flavor!
- Sugar free chocolate: ChocZero is one of my favorite brands and you can use the dark chocolate or milk chocolate chips for these bars. Also use FOODDREAMER for 10% off your order!
Step by Step Directions
1. Prepare the shortbread crust: Combine the almond flour, sweetener, and salt in a food processor. Pulse a few times to combine. Sprinkle the butter pieces overtop and continue to pulse until the mixture resembles fine crumbs.
2. Bake the crust: Press the mixture evenly into the bottom of a greased 8×8 inch baking pan and bake at 350ºF for 12 to 15 minutes. Remove and let cool.
3. Make the peanut butter filling: In a microwave safe bowl, combine the peanut butter and butter and cook until melted and it can be stirred together. You can also do this in a pan on the stove over very low heat. Stir in the powdered sweetener until well combined and then whisk in the cream and the extract.
4. Spread over the crust: Pour the mixture over cooled crust and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes.
5. Make the topping: In a microwave safe bowl, combine the chopped chocolate and the butter. Heat on high in 30 second increments, stirring in between, until smooth. Be careful not to overheat and make your chocolate seize.
6. Spread over the filling: Spread over the chilled filling. Return to the refrigerator for 30 minutes to set the chocolate.
Expert tips
While almond flour makes the crust more like real shortbread, you can use other nut or seed flours for these bars. It won’t be as fine looking, and you may need a little additional butter to help it hold together better. I do not recommend coconut flour for a crust like this.
Many natural peanut butters don’t contain any salt. If you use unsalted butter and unsalted peanut butter, you may want to add ¼ teaspoon fine salt to the filling. It will bring out the sweetness more.
Melt the chocolate carefully in the microwave, in short increments. But you can also do it in a pan over very low heat. I like to use the same bowl or pan I did the peanut butter filling in so there are fewer dishes to wash at the end!
Frequently Asked Questions
Tagalong cookies are a popular treat sold by American Girl Scouts. They feature a shortbread cookie covered in chocolate, with a sweetened peanut butter filling. They are also known as Peanut Butter Patties.
Conventional Tagalongs have 13g of carbs per serving. These Keto Tagalong Bars have only 6.8g carbs and 2.7g fiber per serving. So they have a net carb count of 4.1g.
You can store the bars on the counter in a covered container for up to 4 days, or in the fridge for up to 8 days. They can also be frozen for several months.
More Girl Scout Inspired Recipes
Keto Tagalong Bars Recipe
Ingredients
Crust
- 1 ¼ cups almond flour
- ⅓ cup Swerve Sweetener
- ¼ teaspoon salt
- ¼ cup butter chilled and cut into small pieces
Peanut Butter Caramel Filling
- ⅔ cup creamy natural peanut butter
- ¼ cup butter
- ½ cup powdered Swerve Sweetener
- ¼ cup heavy whipping cream
- ½ teaspoon caramel extract can use vanilla extract
Chocolate Topping
- 3 ½ ounces dark chocolate chips, sugar-free
- 2 tablespoon butter
Instructions
Crust
- Preheat the oven to 350ºF and lightly grease an 8×8 inch metal baking pan.
- Combine the almond flour, sweetener, and salt in a food processor. Pulse a few times to combine. Sprinkle the butter pieces overtop and continue to pulse until the mixture resembles fine crumbs.
- Press the mixture evenly into the bottom of the prepared pan pan and bake 12 to 15 minutes or until light golden brown. Remove and let cool.
Peanut Butter Filling
- In a microwave safe bowl, combine the peanut butter and butter and cook until melted and it can be stirred together. You can also do this in a pan on the stove over very low heat.
- Stir in the powdered sweetener until well combined and then whisk in the cream and the extract. Pour over cooled crust and spread evenly with an offset spatula. Refrigerate until set, about 20 minutes.
Chocolate Topping
- In a microwave safe bowl, combine the chopped chocolate and the butter (you can use the same bowl or pan from the peanut butter mixture).
- Heat on high in 30 second increments, stirring in between, until smooth. Be careful not to overheat and make your chocolate seize.
- Spread over the chilled filling. Return to the refrigerator for 30 minutes to set the chocolate.
Hibber says
I made this in a pie plate. I used a little less sugar in the peanut butter filling. Would start with 60% of the sugar next time. Will cut into pieces and freeze in individual bags, so I don’t eat the whole thing in the next few days. These are rich.