Low Carb Tagalong Cookies – Keto Dessert

Tagalong Cookie

Tagalong cookie – Topped with creamy peanut butter, who can resist a buttery soft shortbread base and finished with a satisfying layer of chocolate. Rather than making individual cookies which would include cutting out and rolling shortbread, and then dipping each cookie individually in chocolate you can make it with classic flavors.

Tagalong cookie

The shortbread (melt in your mouth) is just enough chocolate to satisfy your chocolate cravings and the perfect base for the sweet and salty peanut butter.

Also Read: Low Carb Cheesecake (Chocolate Truffle)

Cookie Cooking Tips

Can you freeze homemade cookies?

All cookies can be frozen, same with tagalong cookie, only do this once they have cooled completely but it is best to wrap them individually to freeze them. Another way to freeze tagalong cookie is to separate the layers using parchment paper and stack them in layers in a container or Ziplock.

In an airtight container, how long will these cookies stay fresh?

Properly stored, will last for about 2 to 3 weeks stored in an airtight container at normal room temperature whereas soft cookies only last a few days.

Can you freeze the cookie dough?

This tagalong cookie dough can be easily frozen if you portion of the dough beforehand but it is the best. Just place on parchment paper and scoop the cookie like you were going to bake them. Then store in an airtight container or wrap the parchment paper in plastic wrap. Placing 2 inches apart, stick on the baking sheet lined with parchment paper, the only thing you will need to change for the frozen dough is to add an extra 1-2 minutes to the baking time.

Tagalong Cookies

Tagalong cookie
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes


Shortbread cookie layer

  • 2 1/2 cup Almond Flour
  • 1 tsp Vanilla extract
  • 6 tbsp Butter, softened
  • 1/2 cup Erythritol

Peanut butter layer

  • 2 tbsp Powdered erythritol, or more to taste
  • 3/4 cup Peanut butter, unsweetened

Chocolate coating

  • 1 tbsp Coconut oil
  • 10 oz Sugar-free dark chocolate chips


  1. Make the shortbread cookies accordingly (click here), except using a small cookie scoop to make them thinner and smaller (about 1.5" diameter and 1/4" thick). since they are thinner, you'll want to reduce the baking time by a couple of minutes(maybe it will
  2. take 10 minutes) and then cool completely.
  3. Stir together the powdered erythritol and peanut butter. On top of each cookie, spread a teaspoon of the mixture. Place back onto the parchment lined baking sheet and until the peanut butter is completely solid freeze for at least 1-2 hours.
  4. Combine coconut oil and chocolate chips in a medium bowl. Heat in the microwave or stovetop, until completely melted, stirring every 15 seconds.
  5. Dip each cookie into the chocolate, coating all sides using a fork. Shake off the excess, then again place back onto the parchment-lined baking sheet. (and if it begins to harden, you can reheat the chocolate in the microwave) Repeat with all the cookies and before serving cool it completely so that it gets solid.

Nutrition Information

Serving Size

1 grams

Amount Per Serving Unsaturated Fat 0g

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