These Keto Tagalong Cookies are a low carb dream come true. They're a keto shortbread cookie on the inside with a peanut butter topping and a chocolate coating. And, honestly, these tagalong cookies have got to be one of the best keto cookies you can make! Oh, and each cookie has only 3 NET CARBS!
THE BEST KETO TAGALONG COOKIES
Tagalongs are an iconic Girl Scout Cookie. And as I mentioned in this keto thin mint cookies recipe, I am a sucker for Girl Scout Cookies.
But when I started eating low carb, I wasn't sure if I'd be able to enjoy Girl Scout Cookies again. So I set out to recreate Girl Scout Cookies in a keto friendly way - and after some trial and error, these keto tagalong cookies were born.
And this tagalongs cookies recipe turned out AMAZING.
Honestly, if someone gave me one of these keto tagalongs and one straight out of the box, I wouldn't be able to tell the difference.
If you've never had a tagalong before, get ready for a flavor explosion. This cookie is basically a shortbread cookie with a dollop of creamy peanut butter, covered in a perfectly sweetened keto chocolate coating.
And on top of everything else these keto cookies bring to the table, they are super easy to make as well - just the cherry on top.
INGREDIENTS FOR KETO TAGALONGS
So, another great part about this keto cookie recipe is that it uses all common keto friendly ingredients.
If you're a regular at making keto low carb recipes, chances are you probably have every single one of these ingredients in your pantry and refrigerator.
Anyway, here's everything you'll need to make these keto tagalongs:
- 1 room temp. Large egg
- ½ cup melted salted butter
- 1 teaspoon vanilla extract
- Just less than 2 cups Blanched almond flour
- ½ cup Confectioners Swerve
- ½ teaspoon Baking powder
- ⅓ Cup Natural no sugar added peanut butter
And for the chocolate coating:
So, yeah, odds are you'll be able to jump right into this recipe.
But if you need to pick up any ingredients, it will be well worth it because you can actually use many of these same ingredients to make my keto thin mint cookies - and many of my other cookie recipes too.
Keto Friendly Flours to Use and Avoid
Ok, now before we start making this recipe, we will go over a few essential points about some ingredients.
First, I want to talk about the flour we will be using to make these keto cookies so low carb - almond flour. And using almond flour will also make these Girl Scout Cookies gluten-free .
Now, as I already mentioned, I suggest using almond flour to make these tagalong cookies. But, you do have a couple of other keto friendly options that will work well too.
Both of these flours can replace almond flour at a one-for-one measurement and can get the job done for making these delicious cookies.
Having said that - you've probably heard me mention this before, but it is definitely worth mentioning again - you CANNOT substitute almond flour for coconut flour in this recipe. And in the majority of keto recipes, for that matter.
The reason is coconut flour is a super absorbant flour and will make these tagalongs dry and crumbly - that is if they even turn out at all - instead of melt in your mouth delicious.
Keto Friendly Chocolate Chips
Ok, so my favorite part about tagalongs has to be that they're covered in chocolate.
And to make these cookies keto, we will be using sugar-free chocolate, of course.
My go-to chocolate chips for every recipe are Lily's Semi Sweetened Baking Chips. They are sugar-free, have 0 NET CARBS, and taste exactly like regular chocolate chips.
But, if you can't find Lily's Chocolate Chips, the other ones I suggest using are ChocZero's Keto Friendly Chocolate Chips. These have 1 NET CARB and will work just as well to make our keto tagalongs.
SWEETENING THESE KETO TAGALONGS
The last ingredient we're going to talk about is what we will use to sweeten up these cookies without adding any sugar.
Of course, we wouldn't have keto cookies if we added sugar to them, so instead, we will use Confectioners Swerve.
And we will use this because it has the same amount of sweetness as sugar, measures out with sugar at 1:1 ratio, and has 0 NET CARBS and 0 calories.
That said, another sweetener option you have is to use Lakanto's Confectioners Monk Fruit - it is another sugar-free sweetener that is just as sweet as sugar but with 0 NET CARBS.
SWEETENERS TO AVOID
So, you can use either of the two sweeteners above, but you are going to want to stay away from Stevia.
Stevia is up to 300 times sweeter than sugar - in its purest form - and will make these cookies tooth-achingly sweet.
Also, most companies mix stevia with maltodextrin, maltose, and dextrose - just fancy names for sugar - and these ingredients are not keto-friendly.
Another sweetener you'll want to avoid using for your cookies is xylitol. Even though xylitol is "sugar-free", it does have half the calories and carbs as regular sugar.
HOW TO MAKE KETO TAGALONGS
Ok, so now that we've got our ingredients covered, and you know how to turn tagalongs keto, now we're almost ready to make 'em.
However, before we do, I suggest getting out a food scale if you have one. It will help you get the most accurate measurement for each ingredient, and your cookies will be on point.
If you don't have one, no worries, these tagalongs will still be just as good.
Now let's make some cookies!
Step 1: MAKING THE DOUGH
So, first-things-first, we're going to preheat your oven to 300°F (149°C).
Then, in a medium-size bowl, crack and add one large egg, and then use a whisk to whiskif-y that egg until the yolk combines with the white.
Now, when that's taken care of, pour in the melted salted butter, and add in the vanilla extract.
Then whisk all those ingredients up until they're combined, and then when they are, you're going to set the bowl of wet ingredients aside.
Then, once you've got that sifted in, you're gonna add in the baking powder, and then you can get your whisk back out to whiskif-y all of your dry ingredients until they're well combined.
Now, when they are, you're going to pour the wet ingredients into the dry ingredients and then use a spatula to mix them until a thick cookie dough consistency forms.
Step 2: FORMING THE DOUGH AND BAKING
Now, once you've got your batter looking good, you're going to use a tablespoon-sized cookie scoop to scoop out some of that dough.
Then you're going to use your hands to shape and form the balls of dough into cookies.
And this recipe will make about 15 tagalong keto cookies - so once you've shaped and formed all those cookies, put them on a baking sheet lined with parchment paper.
Next, you can get them into the oven and bake for around 10-12 minutes. And the cookies are going to be incredibly soft when they come out of the oven, so make sure you let them cool down on the tray so they have a chance to cool and set.
Then, once they've set, transfer them to a wire rack to finish cooling.
And for crunchier tagalongs, just let them sit out on the counter overnight.
Step 3: TOPPING THE COOKIES WITH PEANUT BUTTER
Now once the cookies are done cooling, you're going to add a teaspoon (or 5 grams) of natural no sugar added peanut butter to the top of each one of the cookies.
Then, after you've done that, you're going to transfer the cookies back to the baking sheet you used before. Now you'll want to let them chill in the fridge for at least an hour or until the peanut butter has set and hardened.
So, when the peanut butter is looking good, you can start making the chocolate coating to complete these keto tagalongs.
Step 4: MAKING THE CHOCOLATE COATING
The first thing you'll want to do is get out your keto-friendly chocolate chips and add them to a medium-size bowl.
Then add in the refined coconut oil. And make sure that you're using refined coconut oil because it doesn't taste like coconut - if you used unrefined coconut oil, your cookies will end up with a coconut taste.
Once you've added that to the bowl, you'll want to mix and combine the coconut oil into the chocolate chips to help them melt easier. And then, when they're well combined, put them in the microwave for around 30 to 45 seconds.
After you've done that, use a spoon to mix the melted chocolate chips and coconut oil into a thick chocolatey syrup.
Step 5: COMPLETING THE COOKIES
Now it's time to finish off these cookies.
So, the first thing you're going to do is dip the tops of the cookies into the chocolate syrup, and then you're going to use a fork to flip the cookies over to coat the bottom of them and sides as well.
Then, all you'll want to do is repeat this chocolate covering process for all of your cookies.
Now, when they're well coated in chocolate, you will use a fork to lift them out of the syrup and place them on a second baking sheet lined with parchment paper.
So, once you've added all of your chocolate-coated cookies to the baking sheet, put them in the refrigerator for at least an hour or until the chocolate sets.
And then, when it does, enjoy these incredibly delicious keto tagalongs.
STORING YOUR KETO TAGALONGS
Ok, I know it's going to be hard to resist eating all of these cookies after you make them, but your future self will thank you if you save some.
That said, you can keep these cookies in the fridge, and they'll stay fresh for about a week.
Or, if you want to do what I like to do, you can eat these keto tagalongs frozen. Honestly, they are so good chilled, and they stay good in the freezer for up to 4 weeks.
Now, as I mentioned, this keto tagalong recipe makes 15 cookies, and each one has only 3 NET CARBS.
With that said, the full nutritional breakdown for each cookie is as follows:
- 145 calories
- 13.5g fat
- 5.4g carbs
- 2.4g fiber
- 3g NET CARBS
- 2.8g protein
A cookie doesn't get more keto than this.
And these keto tagalongs are out of this world good.
How can you beat a shortbread cookie with a peanut butter topping and chocolate coating?
Seriously, what more could you ask for?
Anyways, I hope you enjoy these tagalong keto cookies as much as I do!
If you make them, take a picture and tag me on Instagram.
I'd love to see how they turn out and share them on my story.
More Keto Cookie Recipes To Try
- Sugar Free Chocolate Chip Cookies
- Low Carb Macaroons
- Keto Magic Cookies
- No Sugar Added Peanut Butter Cookies
Keto Tagalongs | Copycat Homemade Tagalongs
These tagalong cookies are a low carb keto dream come true. A shortbread cookie on the inside with a peanut butter topping and a chocolate coating. I don't think keto cookies can get any better than this. Oh, and each cookie has only 3 NET CARBS!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 15 cookies
- Category: Cookies
- Method: Oven
- Cuisine: Keto Low Carb
1 room temp. large egg
½ cup (112g) melted salted butter
1 teaspoon (5g) vanilla extract
Just less than 2 cups (212g) Blanched almond flour
Heaping ½ cup (80g) Confectioners Swerve
½ teaspoon (3g) Baking powder
⅓ Cup (80g) Natural no sugar added peanut butter
Heaping 1 ¼ cup (235g) keto friendly chocolate chips
1 ½ Tbsps. (21g) Refined coconut oil
- Preheat your oven to 300°F (149°C).
- In a medium-size bowl, add one large egg, and whisk the egg until the yolk combines with the white. Then pour in the melted salted butter and add in the vanilla extract.
- Whisk all those ingredients until they're combined then set the bowl aside.
- In a larger bowl, add the blanched almond flour, sift in the Confectioners Swerve, and add in the baking powder. Then whisk all of your dry ingredients until they're well combined.
- Pour the wet ingredients into the dry ingredients and then use a spatula to mix them until a thick cookie dough consistency forms.
- Use a tablespoon-sized cookie scoop to scoop out cookie dough, then use your hands to shape and form the balls of dough into cookies.
- Put the cookies on a baking sheet lined with parchment paper and bake for around 10-12 minutes.
- Let them cool down on the tray so they have a chance to cool and set. Then transfer them to a wire rack to finish cooling. And for crunchier tagalongs, just let them sit out on the counter overnight.
- Once the cookies are done cooling, add a teaspoon (5g) of natural no sugar added peanut butter to the top of each one of the cookies.
- Transfer the cookies back to the baking sheet you used before and let them chill in the fridge for at least an hour or until the peanut butter has set and hardened.
- To make the chocolate coating, put the keto chocolate chips and refined coconut oil in a medium-size bowl.
- Mix and combine the coconut oil into the chocolate chips to help them melt easier. Then put them in the microwave for around 30 to 45 seconds.
- Use a spoon to mix the melted chocolate chips and coconut oil into a thick chocolatey syrup.
- Dip the tops of the cookies into the chocolate syrup, and then use a fork to flip the cookies over to coat the bottom of them and sides as well. Repeat this chocolate covering process for all of your cookies.
- Then use a fork to lift them out of the syrup and place them on a second baking sheet lined with parchment paper.
- Put them in the refrigerator for at least an hour or until the chocolate sets.
The scale up function does not change the gram measurements.
- Serving Size: 1 cookie
- Calories: 145
- Fat: 13.5
- Carbohydrates: 5.4
- Fiber: 2.4
- Protein: 2.8
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