Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Cut kataifi into 1/2-inch lengths. Melt ghee in a small skillet over medium-low heat. Add kataifi and toast, stirring constantly, 4 to 5 minutes until deeply golden. Spread on a plate to cool.

In a medium bowl, whisk together protein powder, almond flour, baking powder, baking soda and fine sea salt.

In a larger bowl, whisk melted butter and allulose until smooth. Add egg and vanilla and whisk to combine.

Add the dry mixture to the wet and stir into a soft dough. Fold in the chocolate chips.

Scoop 12 mounds of dough onto the sheet, 2 inches apart. Press an indent into the top of each. Spoon 1/4 teaspoon pistachio cream into each indent. Pinch the dough over the cream to seal completely — no green should be visible.

Bake 10 to 12 minutes, until edges are golden and centers still look slightly underdone. Cool on the baking sheet 5 minutes.

Melt the 2 tablespoons dark chocolate with coconut oil in 15-second microwave bursts until smooth. Top each cookie with toasted kataifi, drizzle with melted chocolate, and finish with flaky sea salt.