Keto Tagalong Cookies
These homemade keto tagalong cookies feature a crisp blanched almond flour shortbread base topped with natural peanut butter and dipped in a glossy, sugar-free chocolate and coconut oil shell.
Equipment
- Mixing bowls
- Whisk
- spatula
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 1 large egg room temp.
- 1/2 cup melted salted butter (112g)
- 1 teaspoon vanilla extract (5g)
- 2 cups Blanched almond flour Just less than 2 cups (212g)
- 1/2 cup Confectioners Swerve Heaping 1/2 cup (80g)
- 1/2 teaspoon Baking powder (3g)
- 1/3 Cup Natural no sugar added peanut butter (80g)
- 1 1/4 cup keto friendly chocolate chips Heaping 1 1/4 cup (235g)
- 1 1/2 Tbsps. Refined coconut oil (21g)
Instructions
- Set the oven to 300°F (149°C) before mixing the dough. The oven should reach that temperature before the shaped cookies go in.
- Beat the egg in a medium bowl, then whisk in the melted salted butter and vanilla until evenly blended. The yolk and white should disappear into a uniform wet mixture.
- Place the almond flour in a larger bowl, sift the Confectioners Swerve over it, and whisk in the baking powder. The dry mixture should look evenly blended, without pockets of powdered sweetener.
- Add the wet mixture to the dry mixture and fold with a spatula until a thick dough develops. It should gather together and hold a scoop rather than flow like batter.
- Portion the dough with a tablespoon-sized cookie scoop, shape each portion into a round cookie with your hands, and arrange on a parchment-lined baking sheet. Aim for similar thicknesses so the rounds bake consistently.
- Bake the shaped rounds for approximately 10 to 12 minutes. The cookies will still feel delicate when hot, so firmness is not the cue to wait for in the oven.
- Allow the cookies to set on the baking sheet before moving them to a wire rack to finish cooling. They should become sturdy enough to lift without bending or breaking.
- Spread a teaspoon (5g) of natural no sugar added peanut butter over each completely cooled cookie, return the cookies to the baking sheet, and refrigerate for at least an hour or until firm. The topping should hold its shape rather than drip or smear easily.
- Combine the chocolate chips and refined coconut oil in a medium microwave-safe bowl, stir them together, and microwave for about 30 to 45 seconds. The chips should begin softening into the oil rather than drying out or scorching.
- Stir the warmed chocolate mixture with a spoon until it becomes a smooth, thick coating. It should fall from the spoon in a glossy ribbon without visible chip-shaped lumps.
- Lower each cookie peanut-butter-side down into the chocolate, turn it with a fork to cover the bottom and edges, and lift it onto a second parchment-lined baking sheet. The coating should cover the cookie on all sides while the chilled peanut butter stays attached.
- Refrigerate the coated cookies for at least an hour or until the chocolate has set. The finished shell should feel firm rather than wet or tacky.
Notes
Texture tip: For an extra-crunchy shortbread base, leave the baked and cooled plain cookies uncovered on the counter overnight before adding the peanut butter layer. Ingredient tip: Weigh the blanched almond flour and powdered sweetener according to the listed gram weights instead of packing them into measuring cups to avoid a dry, crumbly dough. Use refined coconut oil for melting the chocolate if you do not want a distinct coconut flavor. Filling tip: Stir any separated oil back into the natural peanut butter jar thoroughly, and chill the peanut butter slightly if it feels too fluid before spreading. Make sure the topped cookies are chilled until firm before dipping in warm chocolate. Storage: Once the chocolate shell has completely set, store the finished cookies in the refrigerator inside a tightly closed container with parchment paper placed between stacked layers. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.