Keto Tagalong Cookies Recipe

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

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.

Course Dessert

Cuisine American

Keyword keto tagalong cookies

Prep Time 40

Cook Time 25

Chill Time 2

Total Time 1 5

Servings servings

Calories 195kcal

Ingredients

Cookies

1 cup almond flour
1/4 cup Swerve Granular
2 tbsp coconut flour
1/8 tsp salt
3 tbsp butter, melted
2 tbsp egg white
1/2 tsp vanilla extract

Peanut Butter Filling

1/3 cup creamy peanut butter
2 tbsp butter
1/3 cup powdered Swerve Sweetener

Chocolate Coating

4 ounces sugar-free dark chocolate chopped
3/4 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 1/4 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 1/2 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