Very yummy! Your family and friends will love these.  I used walnuts instead of almonds for a change, but I still think the original is nicer - i.e. with coarsely chopped, raw almonds. This recipe is an oldie, but a goodie as they say.  You could to save time and energy find some really low-carb crackers at the grocery store.  

Snack Crackers (Find ones that are 1 g carb each),
  OR my Crisp Nutty Crackers - a Spin-off of the beloved Almond Thins (0.4 g carb ea.)
  (see recipes to the right)
1 1/4 cups chopped walnuts or coarsely chopped, raw almonds (300 mL)
1/2 cup butter, melted (unsalted if crackers are salted) (125 mL)
1 tbsp whipping cream (15 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL) OR
2 tbsp powdered erythritol (25 mL)
1 cup sugarless chocolate chips, (250 mL)
  OR use chopped 70% Lindt chocolate bar

Line a greased cookie sheet with crackers. Sprinkle walnuts or almonds over crackers.

In blender, combine cooled, melted butter, whipping cream, liquid sweetener and erythritol, in that order; blend. Pour over crackers.

Bake in 350°F (180°C) oven 8 minutes. Remove and sprinkle with chocolate chips. Place in oven another 2 minutes. Gently, draw tines of fork through molten chocolate in order to spread it (this is the “glue” for the walnuts on the crackers, so do it carefully, letting a bit of molten chocolate touch each walnut or almond).

It’s difficult to figure out the exact number of carbs due to all the variables, however, they will be around 2 g carbs for each cracker, if using the 1 gram carb crackers.

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!