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These Keto Tagalongs are the perfect go to snack when you are struggling with saying no to those cute Girl Scouts!

You’ve have probably seen all of the funny Keto memes going around facebook about how to avoid Girl Scouts if you are on the Ketogenic Diet. I know, they are SO cute and you just really want to help them out, but is it worth it? It is ok to say NO! I promise!

Thankfully, there are so many great copycat Girl Scout Cookie recipes so you can still enjoy cookie season while staying on your Keto diet. Here are other Keto Cookie recipes that you will love.

I hope that you enjoy our Keto Tagalong cookie recipe. They are definitely a special treat that everyone in your family will love.

Keto Tagalongs

Ingredients:

Shortbread Cookies:
 2 cups Almond Flour
 1/3 cup Stevia in the Raw or Swerve Sweetener (I used Stevia in the Raw)
 ½ tsp salt
 1 tsp baking powder
 1 large egg
 2 Tbsp. melted butter
 1 tsp vanilla extract

Peanut Butter Topping:
 1 cup sugar free Peanut Butter (Creamy is best)
 ¼ cup Swerve confectioners sugar
 2 Tbsp. melted butter

Chocolate Cookie Coating
 8 oz sugar free dark chocolate
 1 Tbsp coconut oil

Shortbread Cookies:


 Line cookie sheets with parchment paper and preheat oven to 300F degrees
 In a large mixing bowl mix together flour, salt, and baking powder add in
melted butter, vanilla extract and egg until mixture is combined.


 On a piece of parchment paper roll out dough between 2 pieces of parchment paper to about ¼ inch thickness. Cut cookies into circles using a 2 inch cookie cutter or the top of a champagne glass is also perfect size.
 Lift cookies up carefully with a spatula and transfer to baking sheets. You
should get about 36 cookies.
 Bakes 25-35 minutes until edges are browning around edges. Let cool
completely.

Peanut Butter Filling
 In a small bowl melt butter and peanut butter together until melted and
smooth. Add in confectioners sugar until fully combined.

 Spread about 1 tsp on the top of each shortbread cookie. Freeze cookies until peanut mixture is firm.

Chocolate Coating
 In a small bowl add chocolate chips and coconut oil. Heating in 30-second
increments until fully smooth.
 Take cookies one at a time and dip into melted chocolate. Using a fork lift up the cookie and tap fork against the side of the bowl to remove excess
chocolate. Transfer cookies to a lined cookie sheet.
 Repeat with remaining cookies, once done freeze cookies until chocolate
coating is fully set.
 Enjoy!

Yield: 36 cookies

Keto Tagalongs

Keto Tagalongs

Easy Keteo Tagalongs Girl Scout Copycat recipe

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • Shortbread Cookies:
  • 2 cups Almond Flour
  • 1/3 cup Stevia in the Raw or Swerve Sweetener (I used Stevia in the Raw)
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 large egg
  • 2 Tbsp. melted butter
  • 1 tsp vanilla extract
  • Peanut Butter Topping:
  • 1 cup Peanut Butter (Creamy is best)
  • ¼ cup Swerve confectioners sugar
  • 2 Tbsp. melted butter
  • Chocolate Cookie Coating
  • 8 oz sugar free dark chocolate
  • 1 Tbsp coconut oil

Instructions

Shortbread Cookies:

Line cookie sheets with parchment paper and preheat oven to 300F degrees
In a large mixing bowl mix together flour, salt, and baking powder add in melted butter, vanilla extract and egg until mixture is combined.
On a piece of parchment paper roll out dough between 2 pieces of parchment paper to about ¼ inch thickness. Cut cookies into circles using a 2 inch cookie cutter or the top of a champagne glass is also perfect size.
Lift cookies up carefully with a spatula and transfer to baking sheets. You should get about 36 cookies.
Bakes 25-35 minutes until edges are browning around edges. Let cool completely.

Peanut Butter Filling
In a small bowl melt butter and peanut butter together until melted and smooth. Add in confectioners sugar until fully combined.
Spread about 1 tsp on the top of each shortbread cookie. Freeze cookies until peanut mixture is firm.

Chocolate Coating

In a small bowl add chocolate chips and coconut oil. Heating in 30-second increments until fully smooth.
Take cookies one at a time and dip into melted chocolate. Using a fork lift up the cookie and tap fork against the side of the bowl to remove excess chocolate. Transfer cookies to a lined cookie sheet.
Repeat with remaining cookies, once done freeze cookies until chocolate coating is fully set.
Enjoy!