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 1/4 tsp 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 1/4 cups (140 g) almond flour
- 1/3 cup (60.67 g) Swerve Sweetener
- 1/4 tsp (0.25 tsp) salt
- 1/4 cup (56.75 g) butter, chilled and cut into small pieces
Peanut Butter Caramel Filling
- 2/3 cup (172 g) creamy natural peanut butter
- 1/4 cup (56.75 g) butter
- 1/2 cup (91 g) powdered Swerve Sweetener
- 1/4 cup (59.5 g) heavy whipping cream
- 1/2 tsp (0.5 tsp) caramel extract, can use vanilla extract
Chocolate Topping
- 3 1/2 ounces (99.22 g) dark chocolate chips, sugar-free
- 2 tbsp 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.
Video
Notes
Nutrition
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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It's okay if it's smoking but you really need it to bubble before you do anything else. That's what you're looking for.
Thanks Carolyn! I'll try it again with one of the brands you recommend. How brown should the melted erythritol be before I add the cream? I stopped cooking the erythritol when it had barely started to turn a very light tan color. It was smoking. Maybe I had the burner too high? Your recipes look sooooo good! I just bought some dates to make your sticky toffee pudding.
Wow, not sure. What kind of erythritol did you use? I use ZSweet or Swerve most of the time. I suspect it's the brand you used.
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
I'm not sure what I did wrong. The erythritol crystallized in each of the layers. Any ideas?
What delicious looking bars!!
can't wait to try these – and if the fairy hobmother is still reading, I really need an immersion blender!
Dear Fairy Hobmother: I need a new food processor! Mine is declining with age.
These look most heavenly. I rely on you to make low-carb things that look like carb heaven, and this certainly looks like a winner.
So glad you liked them, and your substitutions sound perfect.
Carolyn
Blog: All Day I Dream About Food
URL: https://alldayidreamaboutfood.com
I just wanted to say that these are wonderful! I did substitute the erythitrol with xylitol and used sugar free vanilla flavored torani syrup instead of agave….that's what I had on hand. The family loved it. They are rich so one is perfect. Thank you so much for this, definitely on my keeper list.
Thank you gor being the only one who replied that ACTUALLY made this recipe!
I would be up for granting pb a full century to devote to it. Yummy, these look delish and my dh LOVES shortbread. Didn't know there was a low carb version. Will have to try these soon. As for the kitchen appliance i would love should the fairy hobmother grant my wish would be a 10 or 12-cup food processor. What a neat gift. Thanks again for the recipe.
Yay for the fair hobmother! These bars look so good! You're so awesome, Carolyn!
I am in for the millenium of peanut butter. I once at a whole jar in one sitting. I'm also a shortbread fiend, so I can't wait to try these. As for the Fairy Hobmother, I would dearly love a smallish crock pot. I'm from a warm place but I'm a student in a cold place, so chili and soup and pot roast would help me survive the winter.
I'm so impressed! I wonder if the caramel would work with coconut milk since I'm currently off dairy… hmm.
I would love a new electric frying pan. I'd be able to take it camping and cook outside. I could make my gluten free fried chicken in it. So many possibilities.
These look fantastic. It would be nice if they could magically appear before me with my cup of tea.
Those bars DO look heavenly! And I don't even like peanut butter and chocolate together. BTW, I still think your pepperment merengues (sp?) were beautiful!