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  • Writer's pictureKeto Upgrade

Keto Peanut Butter Patties (Girl Scout Cookie Knockoff)

Updated: Oct 21, 2022

One of my favorite Girl Scout Cookie are peanut butter patties or as I knew them when I was in girl scouts Tagalongs!!! So I had to make a keto version when I saw they were on sale last year. I made a delicious shortbread cookie topped with a sweetened peanut butter mixture and dunked the whole thing in chocolate. It was heavenly and looked exactly like the tagalongs I remember!

Secret to the crispy cookie is egg white protein powder. I used "It's Just" brand I found on Amazon. You don't need a lot so a bag goes a long way! Unfortunately I have not been able to get a crispy keto cookie without it, I have tried! You can use this cookie in many applications, if you enjoy shortbread plain or dipped in chocolate and nuts. I even used it as a bottom of a keto Twix!

I didn't try any other granular sweetener but I'm sure swerve would work or allulose. Monkfruit sweetener from Lakanto is just my go to sweetener of choice. I found out why most keto products had a variety of sweeteners in them. It gives a better overall flavor because when you add sweeteners in big amounts they tend to have a weird or off putting flavor.

I prefer coconut flour over almond flour. I just don't prefer the texture almond flour gives to baked goods, and you have to use a lot more almond flour in the recipes than coconut flour. If you want to try subbing out the coconut flour for almond flour, you have to do 3-4x as much almond flour. So 165-220 g or 1 1/4 Cup + 1 Tbs.-1 3/4 Cup of almond flour.

Definitely check out the video to see the texture of dough you need and tips and trick to working with the dough!

Shortbread cookie base:

16 g egg white powder (approximately 2 Tbs.)

1/4 cup granular monkfruit (approximately 48 g)

55 g coconut flour (approximately 7 Tbs.)

1/4 tsp xanthan gum

1/2 tsp vanilla

1/2 tsp stevia

4 Tbs melted coconut oil

pinch of salt

  1. Preheat oven to 350 degrees.

  2. Sift dry ingredients together in a bowl

  3. Mix wet ingredients together in a separate bowl

  4. Combine the wet into the dry ingredients to form a dough

  5. Form dough on parchment or clean surface with hands about a 1/4 inch thick

  6. Cut out small round cookies and place on a piece of parchment with a spatula, should get 15 small cookies.

  7. Optionally, form a little crevice into each cookie and make sure sides aren't cracked. Bake for 7-10 minutes turning half way threw

  8. Let cool completely before moving, the are very fragile until fully cooled

Peanut Butter Filling:

1/4 cup natural peanut butter

2 Tbs. butter

1 Tbs. powdered sweetener

  1. Microwave the peanut butter, butter and sweetener together for 30 seconds or until fully melted and smooth

  2. Pour a small amount onto each cookie

  3. Place cookies into the refrigerator until solid.

Chocolate Coating

7 oz. chocolate (lily's semi sweet has the least carbs)

1 Tbs. coconut oil

stevia extract depending on how sweet you like and what chocolate you use

1. Coat each cookie evenly with chocolate knocking off the excess and place on a silicon mat or piece of parchment paper.

2. Place in refrigerator to harden. Keep stored in the refrigerator, in air tight container.

15 cookies: Macros for 1 cookie

143 Calories

12.8 g Fat

10.6 g Total Carbs

6.5 g Fiber

2.5 g Protein

2.9 g Sugar Alcohols

1.2 g Net Carbs

Leave some comments if you enjoy this recipe or if you have any keto desserts you can't find good recipes for, let me know!!!

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