Spray each muffin cup with a light coating of oil spray.

Place the butter and one cup of the white chocolate in a large microwave-safe bowl. Microwave it in 15 to 30 second bursts, stirring after each burst, until all the chocolate is melted. Be careful not to overheat the chocolate or it will seize.

Add the Keto Chow to the melted chocolate and butter and stir until it’s all dissolved and the mixture is smooth.

Stir the coconut into the mix.

Scoop two tablespoons of the mixture into a muffin cup. Press the mixture into the tin and press it to form a cup in the center, build up the edges so the coconut looks like a small nest.

Continue with the rest of the mix, until all 12 cups are filled and formed.

Place the muffin tin in the freezer to set the chocolate for at least ten minutes, or place in the refrigerator for 30 minutes.

While the nests set coat the pistachios. Begin by lining a small tray or plate with parchment paper or waxed paper.

Melt the remaining 1/2 cup white chocolate in a microwave-safe bowl in the microwave using the same technique of 15-30 second bursts of power, stirring after each burst, until the chocolate is smooth. Be careful not to overheat.

Color the white chocolate with gel food coloring if desired. Pastel colors like butter yellow, pink, lavender, and robin’s egg blue are perfect for springtime celebrations. If using strawberries, you can color the chocolate orange. If you leave the tops on, the dipped strawberries will look like carrots.

Dip each pistachio in the melted chocolate, with a small spoon like a demitasse spoon. Allow excess chocolate to fall off the pistachio.

Place the dipped pistachio on the lined tray and continue with the remaining pistachios until they are all dipped.

Chill the dipped pistachios in the freezer for about five minutes, or until the chocolate is set.

Use a small spatula or butter knife to gently loosen the nests from the muffin cups.

Arrange three of the coated pistachios in each nest. If you have extra chocolate, you can place a little bit in the bottom of each nest to hold the pistachios in place.

Store in an airtight container in the refrigerator or freezer, until ready to serve.