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October 21, 2013

Chocolate-Covered Peanut Butter Graham Crackers – Low Carb and Gluten-Free

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Like your graham crackers with peanut butter or with chocolate? It’s all here in these low carb chocolate-covered graham cracker and peanut butter sandwich cookies!

Low Carb Peanut Butter Graham Crackers covered in Chocolate

Graham crackers are the ultimate snack food.  You might have thought it was potato chips or popcorn or some other sort of salty, crispy snack, but I will stick to my guns and say graham crackers trump all other snacks.  They’re crisp, they’re portable, they aren’t overly sweet and kids love them.   They’re also very comforting.  When my nephew was one or two, he carried graham crackers around with him everywhere.  I mean everywhere, one or two squares always in his hand, getting soggy and dirty as he played and ran and chased his friends.  They even show up in a number of his baby and toddler photos and his mother came to believe they were a sort of security blanket for him.  See?  The ultimate, comforting snack food.

Chocolate Covered Peanut Butter Graham Crackers freshly dipped

So for today’s Makeover Monday, we’re doing low carb, gluten-free graham crackers.  Yes, graham crackers have been “done” on All Day I Dream About Food, but not like this.  These are graham crackers like you’ve never seen them before.  They are like graham crackers on crack.  Crack crackers. With chocolate.  And peanut butter.  Aha, now I’ve got your attention!

Low Carb Chocolate-Covered Peanut Butter Graham Crackers

I wanted to feature graham crackers again because I’ve improved my recipe.  I’ve found that baking them at a higher temp and then drying them out a bit at a lower temp gives them that tender crisp quality that is so essential for a graham cracker.  Also for a while now, I’ve been thinking of making chocolate-covered grahams for my kids.  That’s all I was going to do, but then I thought how much I love graham crackers and peanut butter.  That was my go-to pregnancy snack with my first two kids.  It was with my third too, until I discovered I had gestational diabetes.  Have you ever had it?  Seriously delicious and the ultimate ultimate snack food!

So why not make little graham cracker peanut butter sandwiches and cover THOSE with chocolate?  In a word:  heavenly.

Chocolate Covered Peanut Butter Graham Crackers #lowcarb #glutenfree

Print
Chocolate-Covered Peanut Butter Graham Crackers – Low Carb and Gluten-Free
Love peanut butter or chocolate with your graham crackers? How about both? Low carb, gluten-free peanut butter graham sandwiches coated in rich dark chocolate.
Ingredients
Crackers:
  • 2 cups almond flour Honeyville
  • 1/3 cup Swerve Sweetener or other erythritol
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • Pinch salt
  • 1 large egg
  • 2 tbsp butter melted
  • 2 tsp molasses
  • 1 tsp vanilla extract
Filling:
  • 1/2 cup smooth peanut butter
Chocolate Dip:
  • 5 oz high % cacao chocolate chopped (use Lindt or Scharffen Berger for best results)
  • 1 tbsp butter
  • 1/4 tsp vanilla or toffee-flavoured stevia optional, for added sweetness
Instructions
  1. For the crackers, preheat oven to 300F.
  2. In a large bowl, whisk together almond flour, sweetener, cinnamon, baking powder and salt. Stir in egg, melted butter, molasses and vanilla extract until dough comes together.
  3. Turn dough out onto a large piece of parchment paper and pat into a rough rectangle. Top with another piece of parchment. Roll out dough as evenly as possible to about 1/8 inch thickness.
  4. Remove top parchment and use a sharp knife or a pizza wheel to score into squares of desired size (small are easier to dip in chocolate so about 2x2 inches). Transfer the entire piece of parchment onto a baking sheet.
  5. Bake 20 to 25 minutes, until just beginning to brown and firm up. Remove crackers and let cool 30 minutes, then break up along score marks. Lower oven temperature to 200F and return crackers to bake another 20 to 30 minutes, until crisp.
  6. Remove and let cool completely.
  7. For the filling, spread one cracker with about 1 tsp of peanut butter. Top with another cracker. Repeat with remaining crackers. Place crackers on a baking sheet and freeze at least 30 minutes.
  8. For the chocolate dip, melt chocolate with butter in small saucepan until smooth. Add flavoured stevia, if using.
  9. Line a baking sheet with parchment or waxed paper.
  10. Using a fork, dip one peanut butter cracker at a time into chocolate, flipping to make sure it is completely covered. Lift out with fork and tap against the side of the pan to remove excess chocolate.
  11. Place on prepared baking sheet. Repeat with remaining crackers.
  12. Freeze crackers 20 minutes to set chocolate.
Recipe Notes

Serves 12 (24 cookies total). Each serving has 11 g of carbs and 4 g of fiber. total NET CARBS = 7 g.

287 Calories; 26g Fat (74.8% calories from fat); 8g Protein; 11g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol; 139mg Sodium.

Nutrition Facts
Chocolate-Covered Peanut Butter Graham Crackers – Low Carb and Gluten-Free
Amount Per Serving (2 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Uncategorized Tagged With: almond flour, chocolate, graham crackers, peanut butter

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Jeanette says

    October 21, 2013 at 9:45 am

    Carolyn – I am always so impressed by your ability to recreate low-carb treat! These look incredibly good!

    Reply
  2. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    October 21, 2013 at 11:41 am

    I’m not a chocolate and peanut butter fan, but I love graham crackers and peanut butter so yup, I think these look delicious.

    Reply
  3. Patty G. says

    October 21, 2013 at 11:51 am

    It’s like you read my mind! I have been craving graham crackers and wondered if they could be made low carb and gluten free. Can’t wait to try these!

    Reply
  4. Robin Morelock says

    October 21, 2013 at 1:18 pm

    I’ve been wondering, when a recipe calls for high % cacao chocolate, is that unsweetened or bittersweet or does it only come one way? Also, where do you get your chocolate?

    Thank you!

    Reply
    • Carolyn says

      October 21, 2013 at 1:41 pm

      Hi Robin. I am vague about the exact % of cacao because some people have trouble finding the 85 or 90% stuff. It’s really, really bittersweet, dark chocolate. I often use Lindt (there’s a Lindt outlet store near me) but I order some online at places like Amazon. Scharffen Berger has a gorgeous 82% cacao bar…it’s pricy, but it’s fully gluten-free. http://www.amazon.com/gp/product/B006GBLQGE/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B006GBLQGE&linkCode=as2&tag=aldaidrabfo05-20

      Reply
  5. Amanda says

    October 21, 2013 at 1:58 pm

    These sound so perfect! I can’t wait to try these out, thanks! 🙂

    Reply
  6. Georgia @ The Comfort of Cooking says

    October 21, 2013 at 4:35 pm

    I love these little low-carb snack bites, Carolyn! They look so delicious!

    Reply
  7. Gerri says

    October 21, 2013 at 5:07 pm

    Be still my heart! Another to-die-for creation. Thank you. I’m with you on loving graham crackers.

    Can you help with a chocolate dip recipe using unsweetened baker’s chocolate & cocoa butter that would be the right consistency for dipping? Thanks.

    Reply
  8. Jenn says

    October 21, 2013 at 7:20 pm

    Hi…this sounds lovely but having never made crackers before I was wondering: do these go in the oven on a greased flat baking sheet or something else?

    Reply
    • Carolyn says

      October 21, 2013 at 7:24 pm

      My apologies, I wasn’t clear. YOu need to transfer the whole sheet of parchment with the crackers onto a baking sheet. I will fix that tomorrow to make it more clear!

      Reply
  9. Vicki Bensinger says

    October 21, 2013 at 7:59 pm

    Oh yeah these look sinful. I’m sure I could eat 20 of these in one sitting. Very dangerous but even still I’d better snag this recipe to try. Oh well the holidays are coming up. We’re all entitled to splurge – right?

    Reply
  10. Sylvie @ Gourmande in the Kitchen says

    October 21, 2013 at 9:26 pm

    What a makeover, those sound amazing!

    Reply
  11. Eric says

    October 22, 2013 at 12:12 am

    Even though I have long grown out of it, a childhood peanut allergy means I never developed a taste for peanut butter. But I’m all over chocolate covered graham crackers, and can’t wait to give them a try.

    Reply
    • AM says

      October 22, 2013 at 2:54 am

      I bet they would be really yummy with almond butter too!

      Reply
      • Carolyn says

        October 22, 2013 at 9:25 am

        Of course!

        Reply
    • Carolyn says

      October 22, 2013 at 9:26 am

      They’d be good just covered in the chocolate too!

      Reply
  12. Jessica @ Desserts with Benefits says

    October 22, 2013 at 9:50 am

    This looks HEAVENLY!

    Reply
  13. Adrienne @ Whole New Mom says

    October 22, 2013 at 11:07 am

    Wow – Carolyn! These look amazing! I hope to share on FB later today.

    Reply
    • Carolyn says

      October 22, 2013 at 3:43 pm

      Thank you!

      Reply
  14. Alison @ Ingredients, Inc. says

    October 22, 2013 at 2:27 pm

    OMG amazing! on my list this week

    Reply
  15. Karen says

    October 22, 2013 at 2:58 pm

    This may be a stupid question but do you use smooth natural peanut butter(the no sugar kind)?

    Thanks!

    Reply
    • Carolyn says

      October 22, 2013 at 3:40 pm

      I actually use Skippy Natural, since I just can’t get my kids to love the fully no-sugar kind.

      Reply
      • Jean B. says

        November 4, 2013 at 12:49 pm

        I’m sure you must have tried adding Swerve to an unsweetened peanut butter?

        Reply
        • Carolyn says

          November 4, 2013 at 1:21 pm

          I’ve made my own peanut butter with Swerve. It’s just really hard to find shelled, raw peanuts!

          Reply
  16. jane tiffen says

    October 22, 2013 at 7:45 pm

    Tried these today and couldn’t get the chocolate to be runny enough to dip, Added water – big mistake! It became very lumpy so just spread on top and will serve to grandchildren tomorrow. How did you get the chocolate to be so smooth???

    Reply
    • Carolyn says

      October 22, 2013 at 8:09 pm

      when you add water to melted chocolate, it can make it seize. Sounds weird but you actually need to keep adding water, 1 tbsp at a time, to get to un-seize. What brand of chocolate did you use? However, in future, I’d suggest more butter or oil before adding water. What brand of chocolate did you use? Lindt 90% always melts very thinly so that’s what I usually use, but Scharffen Berger works well too.

      Reply
      • jane tiffen says

        October 23, 2013 at 1:06 pm

        Thanks Carolyn. Will be trying these again. My husband had a “sample” and said they were excellent. Will use Lindt or Scharffen Berger on the next attempt.

        Reply
        • Carolyn says

          October 23, 2013 at 2:42 pm

          Lindt 90% would be my best suggestion. And it might help to melt it in a metal bowl set over a pot of boiling water. I have a gas range and can keep the temp really low, but electric might heat the pot a lot, causing the chocolate to seize more easily.

          Reply
  17. Sommer @ ASpicyPerspective says

    October 22, 2013 at 10:04 pm

    Love these, Carolyn! Looks delish! 🙂

    Reply
  18. Maggie says

    October 23, 2013 at 7:44 pm

    Just made these–they’re in the freezer setting the chocolate. The chocolate, however, never got to a nice “dippable” consistency (I used SunSpire Fair Trade 60% Cacao Chocolate Chips). And it was compounded by seizing after adding the 1/4 tsp. of liquid toffee stevia (no surprise, since water will make chocolate seize–I should have thought of that). I slowly added about another tablespoon of butter to the chocolate & it loosened up again. What I’m not sure of at this point is whether the chocolate will firm up enough because of the additional butter. Remains to be seen. Next time I’ll use the Linda (which actually is my favorite chocolate in the world!), or the Scharffen Berger.

    Also, do these need to be stored in the refrigerator?

    Thanks for a great-looking recipe–even my husband who doesn’t care for sweets is looking forward to these!

    Reply
    • Maggie says

      October 23, 2013 at 7:45 pm

      Bad typing–will use “Lindt”!

      Reply
    • Carolyn says

      October 23, 2013 at 8:09 pm

      Sorry about that. I am going to amend the recipe right now to specify Lindt or Scharffen Berger, since it sounds like others are not working out that well! Yes, store them in the fridge. They are actually pretty great right out of the freezer too!

      Reply
      • Maggie says

        October 24, 2013 at 10:10 am

        Although mine didn’t come out “pretty”, and I had to spread it on the crackers, they were absolutely delicious! They need to stay in the ‘fridge, though, because the chocolate does start to soften within about 5 minutes or so, probably because of the extra butter I had to put in. Will definitely make these again–I’m afraid once my son discovers them, I’ll be making another batch very soon!

        Reply
        • Carolyn says

          October 24, 2013 at 11:17 am

          Glad the flavour was good. Definitely try Lindt 90% if you can find it. Of all the chocolate out there, it seems to melt the most liquidy, making it really easy to dip.

          Reply
  19. Amy L says

    October 24, 2013 at 8:30 am

    Thanks for another great recipe. I just found out that my A1C is elevated, following my second round of gestational diabetes, so I’m determined to keep eating a lower carb diet to be healthier. It’s so much easier thanks to you. I now have a seven-week-old in addition to my two-year-old, so my ability to complete things (including this recipe) is suffering! I left my graham cracker squares on the cookie sheet yesterday, ready for pb and chocolate. Then I noticed that my husband and son were snacking on them. In the words of my husband, “Wow! Low carb? These are really good…” So I decided to forgo the extra steps and just enjoy the graham crackers. I crumbled one on top of my greek yogurt, which made it extra tasty 🙂

    Reply
    • Carolyn says

      October 24, 2013 at 11:19 am

      Yeah, the crackers are really great on their own too. I love them with just PB, but I will have to try your trick of sprinkling on Greek yogurt.

      Reply
  20. Lady Jennie says

    October 26, 2013 at 5:00 am

    My world is now complete. Must make this SOON!

    Reply
  21. Dina says

    October 27, 2013 at 3:33 pm

    always looking for low carb sweets. they look yummy!

    Reply
  22. ladeeda says

    October 28, 2013 at 4:06 pm

    Love your recipes. I’m so glad to find that this recipes has no flax.

    Reply
  23. Becky says

    November 3, 2013 at 2:32 am

    I’ve been craving graham crackers recently. Thought I’d have to give them up for good. I’ll have to try to bake these soon.

    Reply
  24. Jean B. says

    November 4, 2013 at 12:55 pm

    I am going to make these Graham crackers for my pumpkin chiffon pie’s crust. I also sometimes really, REALLY want a Graham cracker Thank you for perfecting them!

    [I guess Graham should be capitalized; they trace back to Sylvester Graham’s Graham wafers.]

    Reply
  25. charlotte says

    March 29, 2014 at 11:17 am

    these look so awsome! i am going to make these today!

    Reply

Trackbacks

  1. Low Carb Chocolate Eclair Cake Recipe | All Day I Dream About Food says:
    January 20, 2014 at 8:05 am

    […] I came up with my low carb graham cracker recipe a while ago, I considered making some for the chocolate eclair cake. But I found that I was rather […]

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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