If you have a baking mold with small cone shapes, please use it, other wise you can make your own cone molds easy. Draw 8 to 10 separate 6” circles on parchment paper and cut them out. Mark the center from each and make a cut from the edge to the center.

Fold the cut edges over each other until you have a cone shape. Pin it with a paperclip and place upside down into an ovenproof cup.

Preheat oven to 350F

Use only 1/3 (1.75 oz) of the chocolate and rasp or chop into very small pieces. Set aside.

In a medium bowl mix the almond flour, low carb baking mix, salt, baking powder, rasped chocolate, and cocoa powder and set aside.

In a large bowl or stand mixer beat the egg whites on high speed until frothy. Slowly drizzle in the coconut sugar or Swerve sweetener. Reduce speed, add the egg yolks one by one.

Add the agave and vanilla. With a wooden spoon gently fold in the almond flour and cocoa mixture, until well combined.

Spoon the mixture into the prepared paper christmas tree forms and bake for 20 to 25 minutes. Turn them upright and let them cool a wire rack.

In the meantime melt the remaining 2/3 (2.75 oz) of the chocolate in a double boiler or water bath. Set aside but do not forget to stir occasionally.

Carefully remove the parchment from the baked trees. With a little brush paint the chocolate over the sides of your christmas tree or use a spoon to coat the trees.

Dip the trees into the chopped pistachio and place each into a cupcake liner or large candy paper cup.

In a small glass bowl stir together Swerve sweetener or Stevia and with a teaspoon drip a small amount of the mixture over the top of each tree. Sprinkle a little more sweetener over each tree so it looks like snow. Bon Appetit!