Keto Tagalong Cookie Bars

Oh, yes! 🍫🥜 Keto Tagalong Cookie Bars—basically a low-carb, sugar-free spin on the classic Girl Scout cookie: a crispy shortbread base, peanut butter layer, and chocolate topping, all keto-friendly. Here’s a detailed recipe:

Keto Tagalong Cookie Bars

Yields: 12 bars | Prep Time: 20 min | Chill Time: 1 hr

Ingredients

For the Shortbread Base:

• 1 1/2 cups almond flour

• 1/4 cup coconut flour

• 1/4 cup erythritol or preferred keto sweetener

• 1/4 tsp salt

• 1/4 cup butter, melted

• 1 tsp vanilla extract

For the Peanut Butter Layer:

• 1/2 cup natural peanut butter (no sugar added)

• 2–3 tbsp powdered erythritol (adjust to taste)

• 1 tsp vanilla extract

For the Chocolate Topping:

• 1/2 cup sugar-free chocolate chips

• 1 tsp coconut oil

Instructions

1. Prepare the Shortbread Base:

   • Preheat oven to 350°F (175°C).

   • Mix almond flour, coconut flour, erythritol, and salt in a bowl.

   • Add melted butter and vanilla, stir until a crumbly dough forms.

   • Press evenly into a lined 8×8-inch baking pan.

   • Bake 12–15 minutes until lightly golden. Let cool.

2. Make the Peanut Butter Layer:

   • Mix peanut butter, erythritol, and vanilla until smooth.

   • Spread evenly over cooled shortbread base.

3. Add Chocolate Topping:

   • Melt chocolate chips with coconut oil in a microwave or double boiler until smooth.

   • Pour over peanut butter layer and spread evenly.

4. Chill & Set:

   • Refrigerate at least 1 hour until chocolate is firm.

5. Serve:

   • Cut into bars and enjoy! Keep refrigerated for best texture.

✨ Tips & Variations:

• Use almond butter instead of peanut butter for a milder flavor.

• Sprinkle a pinch of sea salt on top of the chocolate layer for a salted caramel vibe.

• For a crunchier base, toast almond flour slightly before mixing.

If you want, I can also give a “single-serve keto Tagalong mug cake version” that’s ready in 5 minutes—perfect for a quick chocolate-peanut butter fix.