Keto Tagalong Cookies Recipe

Close up shot of a keto tagalong cookie leaned up against another cookie, with a bite taken out of it.

Keto Tagalong Cookies are a sugar-free twist on the classic Girl Scout favorite! Crisp keto cookie rounds are topped with a creamy peanut butter filling and dipped in rich, keto-friendly chocolate.

Course Dessert

Cuisine American

Keyword keto tagalong cookies

Prep Time 25

Cook Time 35

Chill Time 2

Total Time 3

Servings servings

Calories 230kcal

Equipment

Ingredients

Cookies

1/4 cup butter softened
1/3 cup granular sweetener erythritol recommended.
1/2 tsp vanilla extract
1 2/3 cup almond flour
1/4 tsp xanthan gum (optional)
1/8 tsp salt

Peanut Butter Filling

1/3 cup creamy peanut butter
2 tbsp butter
1/3 cup powdered sweetener

Chocolate Coating

4 ounces sugar-free dark chocolate chopped
3/4 ounce cocoa butter

Instructions

Cookies

Preheat the oven to 300ºF and line a large baking sheet with a silicone baking mat. Prepare a work surface by spreading out another silicone mat and dusting lightly with almond flour.
Beat the butter with the sweetener on medium speed until well combined. Scrape down the sides of the bowl and the beaters. Beat in the vanilla extract.
All at once, add the almond flour, xanthan gum, and salt and beat until the dough comes together.
Gather the dough in a ball and place on the prepared work surface. Cover with parchment paper and roll out to 1/4 inch thick.
Using a 2 inch round cookie cutter, cut as many circles as possible. Use an offset spatula to wiggle under the cookies 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 for 20 to 25 minutes. Remove from the oven, turn the oven off and let cool 10 minutes. Then return the cookies to the warm oven until completely cool, keeping a close eye on them.

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. Stir in the powdered sweetener until smooth.
Let cool a few minutes to thicken, then use about 1 teaspoon of the filling at a time and drop over the top of each cookie. Spread almost to the edges.
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.

Notes

Storage Information: 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.

Nutrition