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Keto Tagalong Cookie Bars

Who else is OBSESSED with Girl Scout cookies? I suppose the more appropriate question would be— who isn’t? Guess what I found on Instagram??? A keto-friendly version of Tagalongs! Thank you very much for sharing the wealth @fitfreejessi.

Beware my friends, these suckers are DEADLY!

Keto Tagalong Cookie Bars

Yield: 20 bars // Serving Size: 1 bar // Prep time: 15 min // Freeze time: 30 min Calories: 96 Fat: 8g Carbs: 6g Protein: 3g Sugar: <1g


  1. 3/4 cup almond flour

  2. 4 Tbsp butter, melted

  3. 1 egg, beaten

  4. 1 Tbsp coconut flour

  5. 1 tsp vanilla extract

  6. Pinch sea salt

  7. 1/2 cup, plus 1 Tbsp peanut butter

  8. 1 scoop protein powder (I’ve selected Primal Kitchen’s Vanilla Coconut Collagen)

  9. 4 Tbsp keto-friendly sweetener (I’ve selected Swerve granular)

  10. 1/2 cup Lily’s Dark Chocolate Premium Baking Chips (55% cocoa)



  1. Preheat oven to 350 degrees.

  2. In a large mixing bowl, combine 3 Tbsp butter, almond flour, egg, protein powder, coconut flour, vanilla, salt and 3 Tbsp sweetener (adjust for sweetness).

  3. Press into baking pan with spatula (mixture will be sticky).

  4. Bake at 350 degrees for 15-18 minutes.


  1. Warm 1/2 cup peanut butter in microwave for 60 seconds. Add 1 Tbsp preferred keto sweetener.

  2. Spread over warm crust.


  1. Melt 1 Tbsp butter, 1 Tbsp peanut butter and Lily’s chocolate in microwave for 60 seconds.

  2. Pour over peanut butter layer.

  3. Freeze until hard.

Once hardened, cut into squares and store in refrigerator.

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