Keto Tagalong Cookies
Enjoy these delicious, low-carb Keto Tagalong Cookies with a rich shortbread base, creamy peanut butter filling, and a decadent sugar-free chocolate coating. A perfect guilt-free treat!
Equipment
- Food Processor
- Baking Sheet
- Cookie Cutter
- Spatula
Ingredients
Shortbread Cookie Base
- 3/4 cup almond flour
- 1/4 cup keto-friendly granular sweetener adjust to taste based on your sweetener's potency
- 1 tsp unflavored gelatin
- salt Pinch of
- 4 tablespoons cold butter cut into small pieces
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon water
Creamy Peanut Butter Filling
- 1/4 cup natural sugar-free peanut butter
- 2 tablespoons keto-friendly granular sweetener adjust to taste
- 1 teaspoon glucomannan or xanthan gum optional, for thickening
- 1 teaspoon peanut flour or almond flour
Rich Chocolate Coating
- 1/2 cup sugar-free chocolate chips or 85% dark chocolate for less sweetness
- 1 teaspoon coconut oil
Instructions
- Prepare the Shortbread Base: Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper. In a food processor, combine the almond flour, sweetener, gelatin, and salt. Give it a quick pulse. Add the cold butter pieces and vanilla extract, pulsing until the mixture resembles fine crumbs. Slowly add the water, pulsing until a soft dough forms – this usually takes 2-3 minutes.
- Shape the Cookies: Place the dough between two sheets of wax paper and roll it out evenly to about 1/4 inch thickness. Use a 2-inch round cookie cutter or a narrow glass to cut out approximately 20 circles. Carefully transfer these delicate circles to your prepared baking sheet with a spatula. Gather and re-roll any dough scraps to make more cookies.
- Bake and Cool: Bake the cookie bases for 12 to 14 minutes, or until they achieve a lovely golden-brown hue. It's crucial to let them cool completely on the baking sheet before moving on.
- Craft the Peanut Butter Layer: In a small bowl, whisk together the sugar-free peanut butter, sweetener, the optional glucomannan or xanthan gum, and peanut or almond flour until perfectly smooth. Spread this delightful peanut butter filling evenly over each completely cooled shortbread cookie. Place the cookies in the freezer until the peanut butter layer is firm, about 15-20 minutes.
- Melt the Chocolate: In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in short 30-second bursts, stirring thoroughly after each, until the chocolate is about 75% melted. Remove from the microwave and continue stirring until it’s completely smooth and glossy.
- Assemble and Finish: Retrieve the firm peanut butter-topped cookies from the freezer. Carefully place one frozen peanut butter disc onto each cookie base. Drizzle and spread the melted chocolate over each cookie, ensuring the top and sides are well covered. An offset spatula or knife can help create neat edges. For a professional finish, gently lift the coated cookies onto a fresh piece of wax or parchment paper.
- Chill to Set: Pop the finished cookies into the refrigerator until the chocolate coating is completely firm. Once set, they are ready to be enjoyed as a wholesome, guilt-free treat!
Notes
Nutrition per serving (approx. 20 servings): Calories: 84, Total Carbs: 3g (Net Carbs: 2g), Fats: 8g, Protein: 2g.
