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
3/4 cup almond flour
4 Tbsp butter, melted
1 egg, beaten
1 Tbsp coconut flour
1 tsp vanilla extract
Pinch sea salt
1/2 cup, plus 1 Tbsp peanut butter
1 scoop protein powder (I’ve selected Primal Kitchen’s Vanilla Coconut Collagen)
4 Tbsp keto-friendly sweetener (I’ve selected Swerve granular)
1/2 cup Lily’s Dark Chocolate Premium Baking Chips (55% cocoa)
Preheat oven to 350 degrees.
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).
Press into baking pan with spatula (mixture will be sticky).
Bake at 350 degrees for 15-18 minutes.
Warm 1/2 cup peanut butter in microwave for 60 seconds. Add 1 Tbsp preferred keto sweetener.
Spread over warm crust.
Melt 1 Tbsp butter, 1 Tbsp peanut butter and Lily’s chocolate in microwave for 60 seconds.
Pour over peanut butter layer.
Freeze until hard.
Once hardened, cut into squares and store in refrigerator.
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