Low-Carb Tagalongs – The Ultimate Healthy Girl Scout Cookie! скачать в хорошем качестве

Low-Carb Tagalongs – The Ultimate Healthy Girl Scout Cookie!

Keto Tagalongs – A Low-Carb, Sugar-Free Take on the Classic! Love Girl Scout Tagalongs but want a healthier, keto-friendly version? These homemade Keto Tagalongs have the same crispy cookie, creamy peanut butter filling, and rich chocolate coating—without the sugar and carbs! They’re low-carb, gluten-free, and diabetic-friendly, making them the perfect guilt-free treat. ✅ Keto-approved & low-carb ✅ Sugar-free & gluten-free ✅ Crunchy, peanut buttery, and chocolatey delicious! 🔔 Subscribe for more keto-friendly recipes! 📲 Follow me on instagram for more low-carb inspiration! #KetoTagalongs #LowCarbCookies #SugarFreeDessert #HealthyGirlScoutCookies #DiabeticFriendly Here is a link for the Allulose https://amzn.to/3uIHLUu As an Amazon Associate, I earn from qualifying purchases Keto Tagalong Girl Scout Cookies 2 1/2 cup Almond Flour 6 tbsp Butter (softened) 1/2 cup Sweetener (I used Monk fruit) 1 tsp Vanilla extract PEANUT BUTTER LAYER 1 cup Peanut butter (unsweetened) 1/4 Cup Allulose CHOCOLATE COATING 1 Cup Sugar-free dark chocolate chips 1 tbsp Coconut oil Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper. Use a hand mixer or stand mixer to beat together the butter and erythritol/monk fruit until it's fluffy and light in color. Beat in the vanilla extract. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.) Form into a ball and place between 2 pieces of Parchment paper. Bake for 10-12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool). Stir (or blend) together the peanut butter and Allulose. Adjust sweetener to taste if needed.) Spread a teaspoon of the mixture on top of each cookie. Place back onto the parchment lined baking sheet and freeze for at least 1/2 hour, until the peanut butter is completely solid. Combine chocolate chips and coconut oil in a medium bowl. Heat in the microwave stirring every 15 seconds, until completely melted. Dip each cookie into the chocolate using a fork, coating all sides. Shake off the excess, then place back onto the parchment lined baking sheet. (You can reheat the chocolate in the microwave if it begins to harden.) Repeat with all the cookies. Cool completely to allow the chocolate to solidify before serving.