If you love a sweet-and-salty chocolate treat, you’ll want to try these alongside my No-Bake Chocolate Chip Almond Butter Bars and these Fudge Fat Bombs.
These Sea Salt Dark Chocolate Almond Cluster Fat Bombs are everything I want in a little chocolate treat — toasted almonds folded into rich dark chocolate, finished with a sprinkle of flaky sea salt. The chocolate is made from cocoa butter and cocoa powder and sweetened with monk fruit, so each cluster is a low-carb, sweet-and-salty bite.
Fat bombs are one of my favorite ways to keep a satisfying treat on hand, and these come together with just a handful of ingredients. Toasting the almonds first is the little step that makes a big difference — it deepens their flavor and gives every cluster a warm, nutty crunch.
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💛 Why you’ll love this recipe
- Sweet, salty, and rich — dark chocolate, toasted almonds, and flaky sea salt in every bite.
- Just a little over 1 gram of net carbs per cluster, sweetened with monk fruit instead of sugar.
- Six simple ingredients — no fancy equipment, no candy thermometer.
- Make-ahead and freezer-friendly — keep a batch chilled for whenever a craving hits.
- Naturally gluten- and grain-free — a treat that works for a lot of eaters.
👉 Easy ingredient swaps
- Almonds: any nut you like works beautifully — try pecans, walnuts, or macadamias for a different cluster.
- Cocoa butter: it gives these their firm, snappy chocolate shell. Sugar-free dark chocolate, melted, can stand in if that’s what you have.
- Monk fruit: swap in any granulated low-carb sweetener at the same amount.
- Heavy whipping cream: full-fat coconut cream makes these dairy-free with a subtle coconut note.
- Sea salt: flaky finishing salt is best for that pop of salt on top, but a light sprinkle of any coarse salt works.
✨ Variations
- Extra salty: a heavier hand with the flaky salt leans these into salted-chocolate territory.
- Add warmth: a drop of almond or vanilla extract in the melted chocolate rounds out the flavor.
- Mixed nuts: use a blend of nuts and seeds for clusters with more texture.
- Bigger or bite-sized: spoon them larger for a dessert or smaller for poppable little bites.
〰️ How to serve
- Enjoy one straight from the fridge with coffee or tea for an afternoon pick-me-up.
- Set a few out on a dessert board alongside berries and other little treats.
- Tuck them into a tin for an easy homemade gift.
- Keep a batch in the freezer for a grab-and-go bite whenever the chocolate craving hits.
💬 FAQs
What exactly is a fat bomb?
A fat bomb is a small, rich, low-carb treat made mostly from fats like cocoa butter, nuts, cream, or coconut. They’re satisfying in a small portion, which makes them a favorite for anyone keeping carbs low.
Why do I need to toast the almonds?
Toasting wakes up the almonds’ flavor and gives the clusters a deeper, nuttier taste and a better crunch. It only takes about 10 minutes and it’s worth it — but you can skip it if you’re short on time.
Can I use chocolate chips instead of cocoa butter?
Yes — melt sugar-free dark chocolate chips and stir in the almonds. You can skip the cocoa powder and sweetener since the chips are already sweetened. The texture will be a little softer than the cocoa-butter version.
How do I store these fat bombs?
Keep them in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months. Because they’re cocoa-butter based, they hold up best chilled.
How many net carbs are in each cluster?
Just over 1 gram of net carbs per cluster, which makes these an easy fit for a low-carb treat.
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Sea Salt Dark Chocolate Almond Cluster Fat Bombs
Ingredients
- 1 ¼ cup raw almonds or, for nut-free, raw pumpkin seeds
- 100 g cocoa butter
- 5 tbsp unsweetened cocoa powder
- 5 tbsp heavy whipping cream
- ¼ cup classic monk fruit sweetener, use code “REALBALANCED” for 20% off Lakanto products
- Coarse sea salt
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!
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