5 oz (140 g) Lindt Chocolate 70%
3 Eggs – separated
Pinch of Salt
⅓ cup (65g) Coconut Sugar or Swerve
1 TBsp Agave
¾ Tsp Vanilla
1cup (100 g) Almond Flour
¼ cup Low Carb Baking Mix – Bob’s Red Mill
Pinch of Baking Powder
1 Tbsp Organic Cocoa Powder
¼ cup Pistachos – finely chopped
¼ cup (50) Powdered Swerve Sweetener or Stevia
1 to 2 Tbsp Filtered Water
A little Powdered Swerve Sweetener or Stevia for dusting
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.
In the meantime melt the remaining ⅔ (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.