Sea Salt Dark Chocolate Almond Cluster Fat Bombs
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!
Servings: 20 clusters
Ingredients
- 1 1/4 cup raw almonds or for nut-free, raw pumpkin seeds
- 100 g 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
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!
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.