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

Ingredients

• 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)

Instructions

Crust

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.

Middle

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

Top

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.