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    Home » Gluten Free » Low Carb Tagalong Bars

    Published: Feb 28, 2018 · Modified: Mar 29, 2018 by Carolyn

    Low Carb Tagalong Bars

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

    33.1K shares
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    These keto Tagalong cookie bars are far easier to make than individual cookies and they taste just like the original Girl Scout Cookie. Dare I say they taste even better? You won’t believe they are low carb and sugar-free. 

    Easy Low Carb Tagalong Cookie Bars

    Once upon a time, about 6 years ago, I created a low carb Peanut Butter Caramel Shortbread Bar that was really amazing. Really amazing, and my husband told me that they tasted just like one of his favourite Girl Scout Cookies, Tagalongs. But as a prolific recipe creator such as myself is wont to do, I moved on and made many other wonderful low carb recipes and I essentially forgot about them. Until now, when I decided to revamp the recipe. I took a look at the old one and realized that it was unnecessarily complicated and that I could simplify the steps quite a bit. And possibly make it even better in the process. I am happy to say I think I succeeded.

    Keto tagalong bars in a pan

    How To Make Low Carb Tagalong Bars

    I kept the gluten-free shortbread crust almost the same, because that thing has never, ever failed me. It’s deliciously tender and crisp, both at the same time. But instead of creating a full low carb caramel sauce, I simply melted butter and peanut butter together, and added some cream, sweetener and a touch of caramel extract (you could just do vanilla). And instead of creating the chocolate topping from scratch, I melted Lily’s with some butter. They were just as good, or better, than I remembered. Why, oh why, did I wait so long? I had such a blast revisiting this old recipe…I think I need to do this more often.

    Close up of sugar-free, gluten-free Tagalong Bars

    Below are some excerpts from my old post, written back in November of 2011. I was pretty darn proud of my mad low carb baking skillz back then. Some things never change, it would seem!

    I am going to shake things up a little today. I am going to start with the results of this recipe first, and not keep you in suspense. The tagline of this blog is “Adventures in cooking, baking and eating the results”, and I think you know that I try to be pretty honest about those results. I am willing to admit when a recipe just doesn’t live up to my expectations, and I will even fess up to outright failures (hello, Peppermint Meringues!). So I know you will believe me when I say that these bars were nothing short of heavenly. I really mean that. I actually told husband that they just might be the best thing I’ve managed to make low carb and gluten free, and that’s saying a lot. And I am so eager to share them with you that I couldn’t work it into my usual format. These are scream-it-from-the-rooftops good.

    Low Carb Peanut Butter Caramel Shortbread Bars

    The timeliness of this recipe couldn’t be better either. Apparently, November is National Peanut Butter Lover’s Month. I have to admit, I am usually a little dismissive of these food holidays and celebrations. I mean really, who is declaring all of these things and does it really make any difference? And they all come too fast and furious for me to keep track of, quite honestly. But peanut butter is a whole other matter entirely. It’s much too important a substance in my life for me to be dismissive of a celebration in its name. I am just thankful that it’s a month-long celebration and that I managed to see a few references to it in time to join in the festivities. Peanut butter deserves its own month. Heck, in my books it deserves its own century. I declare the 2000’s the Century of Peanut Butter. Who’s with me?

    And now, if my evil plan works, you will all have these bars buzzing around your brain and whispering in your ear. Make me. MAKE ME! And you won’t regret it. Your only problem will be resisting taking a bar every time you pass the pan. That’s been my issue, and let’s face it. Low carb is no longer low carb when you eat the whole pan. Whoops.

    Keto Tagalong Bars in a pile.  

    Close up of sugar-free, gluten-free Tagalong Bars

    Low Carb Tagalong Bars

    These low carb Tagalong Cookie Bars will become an instant family favorite. A delicious sugar-free treat that tastes just like the famous Girl Scout cookie!
    4.96 from 47 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 16 bars
    Calories: 214kcal

    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 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 ounces sugar-free dark chocolate such as Lily's, chopped
    • 2 tablespoon butter

    Instructions

    • Crust:Preheat the oven to 350F. Combine almond flour, butter, sweetener, and salt in a food processer. Pulse to combine. Sprinkle the butter over and continue to pulse until the mixture resembles fine crumbs.
    • Press the mixture evenly into the bottom of an 8-inch square pan and bake 15 minutes or until light golden brown. Set aside and let cool.
    • Peanut Butter Filling:In a microwave safe bowl, combine the peanut butter and butter and melt on high until it can be stirred to a smooth mixture, about 1 minute. 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. (confession! I actually used the same bowl from the peanut butter mixture to avoid dirtying another bowl...worked beautifully!). 
    • 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. Let set at room temperature for about 1 hour.
    Nutrition Facts
    Low Carb Tagalong Bars
    Amount Per Serving (1 bar)
    Calories 214 Calories from Fat 176
    % Daily Value*
    Fat 19.5g30%
    Carbohydrates 6.51g2%
    Fiber 2.54g10%
    Protein 4.68g9%
    * Percent Daily Values are based on a 2000 calorie diet.

    Low carb Peanut Butter Caramel Shortbread Bars - grain-free THM LCHF Keto Recipe

    33.1K 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. Brittany says

      August 19, 2019 at 11:00 am

      These sounds AMAZING! Could these be made into cups using a mini cupcake pan??

      Reply
      • Carolyn says

        August 19, 2019 at 4:47 pm

        Probably but that would be a lot of work.

        Reply
    2. JSaedi says

      August 01, 2019 at 9:46 am

      I just made your caramel sauce recipe that uses Bocha Sweet and OMG it is so so good. I’m wondering if this recipe can be modified to use the caramel sauce? If so, how would you go about doing it?

      Thanks! Love your recipes!

      Reply
      • Carolyn says

        August 05, 2019 at 5:54 am

        Not sure, I haven’t tried. I don’t think it needs it, this recipe works out well the way it is.

        Reply
    3. Robin MacKell says

      March 17, 2019 at 10:59 am

      Exceptional! Thank you for being my low carb/keto guru! My life has been forever changed! I thought I wouldn’t be able to bake again and I loce making your recipes. Thank you!!!! And to all who read this just go get all Carolyn’s cookbooks!

      Reply
    4. Pris says

      March 12, 2019 at 1:20 pm

      Oh. Em. Gee.
      Shortbread AND peanut butter AND chocolate AND caramel?! I’m new to the keto scene and I am soooooo dang excited to make these. Now if I could just leave work early…! lol

      Reply
    5. Allyson says

      February 08, 2019 at 10:53 pm

      5 stars
      I make this recipe again and again. It is hands down one of the best keto desserts I have tried. People request this…people that love sugar. Bravo!!

      Reply
    6. Shandell says

      January 23, 2019 at 7:29 pm

      5 stars
      These are our favorite dessert! However, my crust always ends up super crumbly. Is it supposed to be crumbly or am I doing something wrong??

      Reply
      • Carolyn says

        January 23, 2019 at 8:34 pm

        Tell me what brand of almond flour you are using. That’s the most likely culprit here.

        Reply
    7. Sarah says

      January 22, 2019 at 10:40 am

      Hi! I don’t have a food processor but really want to make these? Any alternatives? Thank you!

      Reply
      • Carolyn says

        January 22, 2019 at 6:14 pm

        You can cut in the butter by hand but it’s more tedious.

        Reply
    8. Amy Locurto says

      January 15, 2019 at 2:38 am

      5 stars
      I’m drooling over these!

      Reply
    9. Sjabrina says

      January 14, 2019 at 1:43 pm

      5 stars
      So glad I don’t have to wait for Girl Scout cookie season now to enjoy these! So much easier in bar form too.

      Reply
    10. Sommer says

      January 12, 2019 at 2:27 pm

      5 stars
      These are every kind of amazing!

      Reply
    11. Sarah Skaggs says

      January 11, 2019 at 11:02 pm

      5 stars
      These look SO good! I love Tagalongs!

      Reply
    12. Becky Hardin says

      January 11, 2019 at 6:00 pm

      5 stars
      One of my favorites!!! Anything Chocolate and peanut butter I am in love with. Lol

      Reply
    13. Jen says

      December 12, 2018 at 12:23 pm

      Hi Carolyn, I can’t have peanut butter so I wondered if I could make these as caramel bars using your newest caramel sauce recipe (I have Swerve Brown and Bocha Sweet)? How would I alter the caramel so it would firm up? Thanks so much.

      Reply
      • Carolyn says

        December 12, 2018 at 12:32 pm

        You bet! Would be delicious. I would simply wait 15 to 20 minutes, the caramel will tend to firm up slowly on its own.

        Reply
    14. Betty says

      October 07, 2018 at 10:38 pm

      5 stars
      Wow, these are awesome! I love the new recipe. I made the old recipe once, and it was delicious but rather complicated. This version was so much easier, and fabulously delicious. Thank you!! 🙂

      Reply
      • Carolyn says

        October 08, 2018 at 8:05 am

        Glad to hear it!

        Reply
    15. Haley says

      September 01, 2018 at 12:19 am

      5 stars
      I made these tonight, and they are the bomb.com!! I doubled the cookie part as I wanted a little thicker crust, and the ratio is great with the caramel and chocolate portions. Love, love, love! (Now if only I can figure out a way to make them last longer than 24 hours…)

      Reply
      • Carolyn says

        September 01, 2018 at 6:32 am

        So glad you liked them!

        Reply
    16. Emily says

      August 13, 2018 at 1:33 pm

      Did anyone try these without the caramel extrac? How did they come out?

      Reply
    17. Nicole Foster says

      August 02, 2018 at 6:06 pm

      5 stars
      I love these! They are delicious and freeze well. Thank you!

      Reply
      • Carolyn says

        August 06, 2018 at 2:12 pm

        Glad to hear that they freeze well!

        Reply
    18. Noel says

      June 11, 2018 at 12:58 pm

      I know you said you simplified the recipe and made the chocolate layer easier but I really cannot tolerate the stevia in Lily’s. How can I make the chocolate layer from scratch?
      Thank you!

      Reply
      • Carolyn says

        June 12, 2018 at 12:52 am

        Do the chocolate topping from my Death By Chocolate Cheesecake. It will be just about perfect.

        Reply
    19. Jamie says

      June 07, 2018 at 7:57 am

      So good! And my young kids also love it. Win Win!

      Reply
    20. Karen Johansen says

      June 06, 2018 at 1:44 pm

      5 stars
      Hands down best Tagalong and so easy!

      Reply
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