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Keto Girl Scout Peanut Butter Patties

Writer's picture: Keto UpgradeKeto Upgrade
3 days ago7 min read

By far my favorite Girl Scout Cookie, so much so that I figured out a keto version just a few months into starting keto in 2020. But since then I have learned a lot about keto baking and had developed a new short bread recipe. So I decided to remake the recipe with the new shortbread and see if it worked, it did and was even more delicious!!







For this recipe I rolled out the dough to a 1/4 inch thickness and cut out 2 inch circles to form the base and indented them a little bit to make a spot for the peanut butter. It worked well but you definitely need to be gentle as you pick up the circles as the dough is soft and can fall apart. If I were to do it again I may roll the dough out a little thicker and cut smaller circles as this dough spreads, when my original dough didn't spread at all. Doing it at 1/4 inch and 2 inch circles made the peanut butter patties larger and flatter than I remember them being back when I use to eat regular peanut butter patties. But that is just me being particular and wanting them to look exactly like I remember.



Depending on how crispy you like your cookies, you can cook them 6-9 minutes. Keep an eye on them because all ovens cook differently.





The sweetener I used was a powdered which makes making the dough much easier because it dissolves easier. You can use any Erythritol blend or bocha sweet. Allulose makes baked goods brown very fast and stay soft, so I don't recommend allulose for much cookie making.


The flour I use is a combination of coconut flour and unflavored whey protein isolate. The whey protein gives a fluffy interior to the cookie. I use Isopure which is 0 carbs per scoop, you can probably use a concentrate but that will add carbs to the cookie. People have found that you can replace the whey protein with egg white protein powder in my cookie recipes but that will probably result in a crispier, drier cookie. I always suggest weighing everything in this recipe it is really hard to get a correct weight with measuring spoons.


The best way to cook the shortbread to make sure to chill completely solid then bake for 6-10 minutes depending on your oven. If your oven runs hot, keep an eye on it after 5 minutes. For this particular recipe you can take them further if you want a crispier bottom to the peanut butter patties. If you only bake for 6 or 7 minutes you will have a very tender cookie with just a little crisp. And no matter what do not move them until they are completely cooled. They don't crisp up until fully until they are at room temperature. You may even think they are cooled but I tried them early before and the are not crispy until FULLY cooled!


For the filling I did a simple peanut butter mix with butter and powdered sweetener. The sweetness level is up to you for the filling. I used a powdered erythritol sweetener but you can probably use any sweetener you want but if you use just a little bit of a very strong sweetener you may not have enough to fill all the cookies enough.


The keto chocolate you use is up to you but chips are very different across brands and can act differently when melting, tempering and dipping. I do suggest checking out my two videos on keto chocolate if you are a beginner to using chocolate that isn't just candy melt which are already ready to melt and dip.

Keto Chocolate Covered Strawberries-https://youtu.be/9k5c0kuVNSQ

Keto Ganache Tutorial- https://youtu.be/nY2L72Y8Ghk


I used bake believe dark chocolate chips, I would have used the semi-sweet from bake believe but the last few months Walmart has been out of them. I like my chocolate sweeter and I believe peanut butter patties are covered in milk chocolate but keto milk chocolate always has more carbs in them so I like to use semi sweet chocolate chips and add a little bit of liquid stevia to sweeten to my liking. Whenever melting keto chocolate you will need some kind of oil, I prefer a refined coconut oil as it doesn't have a coconut taste to it. But any coconut oil or vegetable oil will work, the amount of oil you need will depend on the brand and flavor of chips you use.


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Keto Shortbread Recipe


10Tbs./5oz. Salted Butter (Softened)

60g/~1/2 Cup Powdered Erythritol Sweetener

1/2 tsp. Vanilla Extract (any extract you like)

60g/~3/4 Cup Unflavored Whey Protein Isolate

24g/~3 Tbs. Coconut Flour

1/4 tsp. Anthony's Xanthan Gum

1/2 tsp. Salt if using unsalted butter


Peanut Butter Filling

128g/1/2 Cup Natural Peanut Butter

56g/4 Tbs. Salted Butter

24g/2 Tbs. Powdered Sweetener


Chocolate Coating:

15oz./about 4 Cups- Keto Chocolate Chips

2-3 Tbs. -Coconut Oil (or as much as needed to make runny)

Liquid Stevia to taste


Instructions:

  1. Beat the softened butter with the powdered sweetener until well mixed and smooth, scraping down a few times (do not make super fluffy)

  2. Well that's beating, weight/measure and whisk the dry ingredients together

  3. Add in the extract, beat and scrape down then add in all the dry ingredients and beat until a dough forms, scraping down a few times to insure all the butter is incorporated

  4. Form the dough into a circle puck and roll out a little thicker than 1/4 inch and cut out circles with a shot glass of cutter, I found 2 inches to be a little too large since the dough spreads when baked

  5. Place circles on a parchment lined baking sheet about 2 inches apart, I did 3x4 on a half sheet pan, press the inside of the circles down a little, trying to keep the size of the circle the same (picture above), making the edges taller, this is just to try to keep the peanut butter filling in easier

  6. Once all formed, should get about 30 cookies, refrigerate until completely solid about 20-30 minutes, once they are all in the refrigerator preheat oven to 350 degrees

  7. Once solid bake for 6-9 minutes depending on how crispy you like your cookies, rotating half way through to cook evenly, once out of the oven, let cool completely before moving them

  8. Place all of the peanut butte filling ingredients into a pouring vessel and microwave for about 30 seconds until it is all creamy and smooth, fill each cookie with a dollop of peanut butter filling and tap the trays on the counter to even out and smooth the filling

  9. Once all filled, using all of the filling, place in the refrigerator for at least 20 minutes to get solid and get the chocolate ready in a glass measuring cup to melt in the microwave or in a metal bowl to heat over a water bath- Tempering keto Chocolate Video-https://youtu.be/9k5c0kuVNSQ

  10. Melt the chips with coconut oil trying not to go above 90 degrees once all the chips are melted, sweeten to taste with stevia, when the cookies are solid, pull out a tray at a time to dunk in the chocolate

  11. Place the cookie peanut butter side down, flip to coat completely then with a fork, tap the excess chocolate off the cookie and to smooth the top of the cookie out, then place back on the parchment paper

  12. You may need to place in the fridge to set up depending on the chocolate you use and the temperature in the kitchen, mine were fine on the counter after they set up



    Macros- 1 cookie using bake believe dark chocolate chips

    160 Calories

    13g Fat

    13g Total Carbs

    6g Fiber

    6g Sugar Alcohol

    1g Net Carbs

    4g Protein


If you are in in AR, AL, CT, DE, FL, GA, IN, IA, IL, KY, LA, ME, MA, MD, MI, MN, MO, MS, NC, NJ, NH, NY, OH, PA, RI, SC, TN, VA, VT, WI, or WV, feel free to check out my website to place an order for some High Protein/Low Carb White Bread or some delicious keto brownies or keto breakfast Baked Goods- Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


                

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I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


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