Ingredients
Units
Scale
- 30 Nut Thin Slightly Salty crackers
- 1/4 cup peanut butter, softened
- 1 tbsp cream cheese, softened
- 1 tbsp powdered sweetener (I used sugar-free Lakanto Powdered sweetener)
- 1/2 cup chocolate chips (I used Lily's Stevia Sweetened Chocolate Chips)
Instructions
- In a small bowl, combine the cream cheese, peanut butter and powdered sweetener. Stir to combine.
- Taking 1 cracker, place 1 tsp of peanut butter mixutre in the center of the cracker. Take a second cracker and place it on top of the peanut butter mixture, pressing firmly to evenly distribute the peanut butter mixture. Repeat with remaining crackers. Once all cracker sandwiches have been formed, place crackers in freezer to help solidify peanut butter mixture.
- Using a double boiler, melt chocolate. Once chocolate has melted, carefully coat each cracker cookie with chocolate and set aside. Once all cookies have been covered, place them in the fridge to harden.
- Keep crackers in fridge or freezer.
Notes
- See post for substitutions
- See post on how to make a double boiler
- I like to store these in the freezer and eat them directly from there!
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 cookie sandwhich
- Calories: 71
- Fat: 5.5 g
- Carbohydrates: 4.6 g
- Fiber: 2.6 g
- Protein: 1.2 g
