Keto Tagalongs | Copycat Homemade Tagalongs

A chocolate covered cookie with a bite taken out of it.

5 from 1 review

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!



1 room temp. large egg

1/2 cup (112g) melted salted butter

1 teaspoon (5g) vanilla extract

Just less than 2 cups (212g) Blanched almond flour

Heaping 1/2 cup (80g) Confectioners Swerve

1/2 teaspoon (3g) Baking powder

1/3 Cup (80g) Natural no sugar added peanut butter

Chocolate Coating:

Heaping 1 1/4 cup (235g) keto friendly chocolate chips

1 1/2 Tbsps. (21g) Refined coconut oil 


  1. Preheat your oven to 300°F (149°C).
  2. 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.
  3. Whisk all those ingredients until they're combined then set the bowl aside.
  4. 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.
  5. Pour the wet ingredients into the dry ingredients and then use a spatula to mix them until a thick cookie dough consistency forms.
  6. 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.
  7. Put the cookies on a baking sheet lined with parchment paper and bake for around 10-12 minutes.
  8. 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. 
  9. 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.
  10. 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.
  11. To make the chocolate coating, put the keto chocolate chips and refined coconut oil in a medium-size bowl. 
  12. 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. 
  13. Use a spoon to mix the melted chocolate chips and coconut oil into a thick chocolatey syrup.
  14. 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.
  15. Then use a fork to lift them out of the syrup and place them on a second baking sheet lined with parchment paper.
  16. 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.


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