Servings: 12 cookies
Total Time: 20 minutes
Difficulty: Easy
Calories per Serving: 120
Macros per Serving: Protein 5g / Carbs 3g (net) / Fat 9g / Fiber 2g
Introduction
These Keto Chocolate-Covered Peanut Butter “Ritz” Cookies are the perfect no-bake treat when you want something sweet, nostalgic, and totally low carb. They mimic the classic peanut butter–sandwiched Ritz cookies—crispy, creamy, and fully dipped in chocolate—without any of the sugar or processed crackers.
By swapping traditional crackers for keto-friendly almond-flour crisps and using sugar-free chocolate, you get all the indulgence while keeping carbs incredibly low. This high-protein, Weight Watchers–friendly version is quick, satisfying, and perfect for meal prep or holiday trays.
If you’re craving something easy, nostalgic, and macro-friendly, these keto peanut butter cookies deliver every time.
Look at the Recipe
- Texture: Crunchy cookie layers with a creamy peanut butter center
- Flavor: Sweet chocolate coating with a salty, nutty peanut butter bite
- Diet Benefit: Keto, sugar-free, high-protein, and Weight Watchers–friendly
Ingredients Needed
Cookie Base
- 24 keto almond-flour crackers (store-bought like HighKey or homemade almond crackers)
Filling
- ½ cup natural sugar-free peanut butter
- 1 tbsp powdered erythritol
- ½ tsp vanilla extract
- Pinch of salt
Chocolate Coating
- 1 cup sugar-free chocolate chips
- 1 tbsp coconut oil
Optional Toppings
- Sea salt flakes
- Crushed roasted peanuts
- Drizzle of white sugar-free chocolate
How to Make Our Keto Chocolate-Covered Peanut Butter “Ritz” Cookies
- Make the Filling: In a small bowl, mix peanut butter, powdered erythritol, vanilla, and salt until smooth.
- Assemble the Cookies: Spread about 1–1½ teaspoons of peanut butter onto one keto cracker, then top with another cracker to form a sandwich. Repeat until all sandwiches are made.
- Melt the Chocolate: In a microwave-safe bowl, melt chocolate chips with coconut oil in 20-second intervals, stirring until smooth.
- Dip the Cookies: Using a fork, dip each cookie sandwich into the melted chocolate, letting excess drip off. Place on a parchment-lined tray.
- Add Toppings: Sprinkle sea salt, crushed nuts, or add a decorative drizzle if desired.
- Set: Refrigerate for 10–15 minutes until the chocolate hardens.
Storage & Serving Suggestions
- Refrigerator: Store in an airtight container for up to 7 days.
- Freezer: Freeze for 1–2 months; thaw before serving.
- Serving: Enjoy straight from the fridge for best crunch; pair with keto hot chocolate or coffee.
Tips & FAQs
Q: Can I use almond butter instead of peanut butter?
Yes—almond butter, cashew butter, or sunflower seed butter all work well.
Q: Can I make the crackers at home?
Absolutely. Use a simple almond flour cracker recipe for an even cleaner keto option.
Q: How do I keep them from melting?
Use high-quality sugar-free chocolate with cocoa butter, and store them chilled.
Q: Are these Weight Watchers–friendly?
Yes—thanks to low carbs, no added sugar, and high protein content, the points stay low.
Q: Can I make them dairy-free?
Use dairy-free sugar-free chocolate chips and ensure your crackers are dairy-free.
