Name: Sea Salt Dark Chocolate Almond Cluster Fat Bombs
Prep time: 10 min
Cook time: 5 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/4 cup raw almonds or, for nut-free, raw pumpkin seeds; 100g cocoa butter; 5 tbsp unsweetened cocoa powder; 5 tbsp heavy whipping cream; 1/4 cup classic monk fruit sweetener (use code “REALBALANCED” for 20% off Lakanto products); Coarse sea salt

Jump to Recipe·★★★★★4.8 from 4 reviews

K VG NF EF

The sweet, salty, and crunchy flavor combination of these Sea Salt Dark Chocolate Almond Cluster Fat Bombs are absolutely UNREAL. The best part? They are full of healthy fats, contain minimal carbs, and will keep you full, focused, and satisfy all of your chocolate cravings, all in one bite! There’s even an option to make these nut-free!

What Are Fat Bombs?

Fat bombs are a great way for those who follow a ketogenic, low-carb diet to enjoy a dessert without being thrown out of ketosis! They contain healthy fats that will keep you satiated for hours and are sure to give you an extra boost of energy to make it through your day.

Over the weekend in our household, we love to batch-make multiple Real Balanced fat bomb recipes so we have them on hand for the times during the week we need a little snack to tide us over between meals or for an after-dinner treat!

(If you are looking for more fat bomb recipes, I have you covered! Take a look at all of my fat bomb recipes!)

Be sure to also download my free fat bombs recipe ebook!

Sea Salt Dark Chocolate Almond Cluster Fat Bombs Sweetened With Monk Fruit Sweetener

These fat bombs, like many of my other ketogenic dessert recipes, are sweetened with my favorite sweetener, Lakanto Monk Fruit Sweetener. In this particular recipe, I use Lakanto’s Classic Monk Fruit Sweetener, a natural sweetener that contains zero calories and will not spike your blood sugar.

Over the years, I’ve tried maaaaaany keto-friendly sweeteners, and monk fruit sweetener still always wins out in terms of flavor and texture. If you’ve never tried monk fruit sweetener or just need to re-stock your pantry, you can use the code “REALBALANCED” for 20% off your Lakanto orders!

Want to learn more about monk fruit sweetener? Check out this post here!

Diets This Sea Salt Dark Chocolate Almond Cluster Fat Bombs Recipe Is Compliant With

Keto and Low-Carb: These clusters are full of healthy fats and contain minimal carbs. That’s 0.8 grams net carbs per serving!
Gluten-Free and Grain-Free: This recipe is both gluten-free and grain-free.
Vegetarian: This recipe is compliant for those who follow a vegetarian diet lifestyle.
Refined-Sugar-Free: Made with monk fruit sweetener, this recipe is free from refined sugar.

Net Carbs In Sea Salt Dark Chocolate Almond Cluster Fat Bombs

One fat bomb contains 0.8 grams of net carbs.

Other Fat Bomb Recipes You Should Try

Lemon Bar Fat Bombs
Dark Chocolate Raspberry Bark
Dark Chocolate Peppermint Patty Fat Bombs
Chocolate Chip Cookie Dough Fat Bombs
Cinnamon Roll Fat Bombs
No-Bake Chocolate Chip Almond Butter Fat Bomb Bars
French Toast Fat Bombs
Chocolate Bar Fat Bombs
Powdered Donut Hole Fat Bombs

ORDER YOUR COPY OF “FAT BOMB FAVORITES”

Take a look inside and place your order for “Fat Bomb Favorites,” a digital cookbook including 50 keto-friendly and low-carb fat bomb recipes!

Looking for more keto treats?

If you’re looking for some delicious keto treats, then you should try these out!

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Sea Salt Dark Chocolate Almond Cluster Fat Bombs

★★★★★

4.8 from 4 reviews

Author: Sara Nelson
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 1 hour
Yield: 20 clusters 1x
Category: Dessert
Cuisine: American

Print Recipe

Description

These Sea Salt Dark Chocolate Almond Cluster Fat Bombs are a perfect keto-friendly and low-carb dessert to satisfy your craving for chocolate! This recipe is keto, low-carb, gluten-free, grain-free, vegetarian, refined-sugar-free, and contains only 0.8 grams net carbs per serving!

Ingredients

1 1/4 cup raw almonds or, for nut-free, raw pumpkin seeds
100g cocoa butter
5 tbsp unsweetened cocoa powder
5 tbsp heavy whipping cream
1/4 cup classic monk fruit sweetener (use code “REALBALANCED” for 20% off Lakanto products)
Coarse sea salt

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Instructions

Preheat oven to 300 degrees and line baking sheet with parchment paper. Add almonds to baking sheet in an even layer. Bake almonds until toasted, about 10 minutes.
Line a separate baking sheet with parchment paper.
To a small glass bowl, add cocoa butter, cocoa powder, heavy whipping cream, and classic monk fruit sweetener.
Using double boiler method on stovetop over low heat, melt ingredients together until chocolate is smooth. Whisk mixture frequently to avoid burning.
Remove melted chocolate from heat and stir in toasted almonds. Spoon chocolate and almond mixture onto prepared baking sheet into desired cluster size. Top clusters with sea salt. (A second baking sheet may be necessary, depending on the size of the baking sheet.)
Allow clusters to sit on baking sheet at room temperature for 30 minutes before transferring baking sheet to refrigerator to chill until hardened, about 25-30 minutes.
Once chocolate has hardened, gently pull parchment paper away away from clusters, serve, and enjoy!

Recipe Notes:

Nut-Free Substitution: To make this recipe nut-free, substitute raw pumpkin seeds in for almonds at a 1:1 ratio.

Storage: Store clusters in airtight container in the refrigerator.

Keywords: fat bomb, keto fat bomb, fat bombs, chocolate fat bomb, low-carb dessert, keto dessert

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40 Comments

Lori C. says

June 17, 2020 at 11:44 am

These are sooo yummy! I have made these three times, and all three times the cocoa butter separates. ( but they still taste good!!). This third time, I think I figured out the secret to keeping it combined; 1. melt on low, no matter how long it takes! 2. Use a whisk to stir and whisk often 3. Work fast, keep whisking! These are worth it!

- Sara Nelson says
  
  June 18, 2020 at 8:54 am
  
  Thank you for sharing this, Lori!!
  
Lori says

December 7, 2019 at 10:11 am

I don’t do dairy. Can I substitute coconut heavy cream for the whipping cream??

- Sara Nelson says
  
  December 7, 2019 at 12:59 pm
  
  I’m not sure this would work, and I haven’t tried it so I cannot say for sure. Sorry to not have a better answer for you!
  
Shaman Aah says

September 28, 2019 at 11:01 pm

this is the first fat bomb recipe I have tried that I really liked. Yum! I substituted coconut that for whipped cream and it worked out great. Have a lot of trouble melting Lillys chocolate, however. Had to add heat 2 teaspoons of water to thin it. Great recipe. Can’t wait to try more! Thanks!

★★★★★

- shaman aah says
  
  October 2, 2019 at 4:25 pm
  
  Oops!. This comment was actually Supposed to be for the pecan praline snack. It was delicious! I just made the Dark almond clusters above. I am impatiently waiting for them while they cool and firm up. Will let you know how they came out when I finally get to eat them! 🙂
  
Peggy says

July 28, 2019 at 11:13 am

Thank you so much for the way you have your site set up – from a person with food sensitivities. Cooking is hard enough as it is without having to go through the disappointment of discovering a yummy looking recipe is off limits. I’ll be back for sure

- Sara Nelson says
  
  July 29, 2019 at 1:35 pm
  
  Thank you, Peggy! I’m so happy to hear that my site can be a resource for you!
  
Fehmina Alam says

May 25, 2019 at 8:07 am

Hi,

These look so good. What can I skip the whipping cream as am trying to do dairy free? Or what can I replace it with?

Thanks

- Sara Nelson says
  
  May 26, 2019 at 9:01 am
  
  I’m not sure of a good sub for the whipping cream unfortunately. You can find all of my dairy-free recipes here though!
  
Lori says

March 23, 2019 at 4:39 pm

The Cacao butter separated from the chocolate – no matter how low the temp or how much I whisked – it separated

- Sara Nelson says
  
  March 23, 2019 at 4:50 pm
  
  Sorry you had trouble, Lori! Did you use a double boiler? If so, it’s important that the water in the pot is low enough that it doesn’t touch the bowl with the chocolate ingredients in it.
  
  - Diana says
    
    October 21, 2019 at 8:20 pm
    
    I made this recipe to a t and even ordered the cacao butter you had and it separated from my chocolate no matter what I did. I used the double boiler method and didn’t have any luck… What did I do wrong?!
    
    - Sara Nelson says
      
      October 22, 2019 at 9:38 am
      
      Sorry you had trouble, Diana! It’s hard to say exactly what went wrong, but a good way that I’ve found to ensure the chocolate mixture combines and stays together is to whisk in 1-2 tbsp heavy cream; if it is still not combining well, add another 1-2 tbsp until it’s a smooth and creamy melted chocolate.
      
Nicol Rondeau says

March 3, 2019 at 1:49 pm

I exactly followed the recipe (twice) and found that the fat always seems to separate from the chocolate mixture. Any suggestions?

- Sara Nelson says
  
  March 3, 2019 at 8:00 pm
  
  I’d venture to say it was because of the temperature change from the time the chocolate was melted to solidified. I’ve had this happen to me before, but never with this particular recipe! Based on this, I think it may either be because of the climate you live in and/or the the temperature of your refrigerator so, in knowing that, while the chocolate clusters are still in melted form, allow them to sit at room temperature for 30 minutes to an hour before transferring to the refrigerator to fully chill.
  
Audrey says

February 7, 2019 at 6:37 am

Thank you for the recipe. I divided one cup of sliced raw almonds into a silicone mold. I then poured the melted ingredients over the almonds. Frozen, they popped right out and turned out delicious. ?

★★★★