Directions
- 1Beat four egg whites until foamy.
- 2Add a sprinkle of cream of tartar to the egg whites to help them foam up.
- 3Once egg whites are foamy, add 60 grams of erythritol and 10 grams of corn starch.
- 4Beat the mixture for three whole minutes until super thick and fluffy.
- 5Add a pinch of salt to the thickened egg white mixture.
- 6Add a packet of sweetener to the mixture.
- 7Add 10 grams of cookie butter emulsion to the mixture.
- 8Mix everything quickly to incorporate the cookie butter emulsion.
- 9Spray parchment paper with oil.
- 10Transfer the mixture onto the parchment paper to form a giant cookie.
- 11Bake the cookie at 325 degrees Fahrenheit for one hour.
- 12Combine 100 grams of Greek yogurt, 30 grams of sugar-free syrup, 7 grams of butterscotch pudding mix, a tiny pinch of cinnamon, a pinch of salt, 20 grams of erythritol, and a packet of sweetener for the spread.
- 13Add 15 grams of cookie butter emulsion to the spread mixture.
- 14Whisk all the spread ingredients together until creamy and well combined.
- 15Taste the spread and adjust sweetness if desired.
- 16Toss the spread in the fridge to chill and thicken for about an hour.
- 17Let the baked cookie rest for 15 minutes to get crispy and crunchy.
- 18Spread the thickened frosting evenly over the giant cookie.
Ingredients
- 100 g Greek Yogurt
- 8 g Butterscotch Pudding Mix
- 30 g SF Maple Syrup
- 20 g Erythritol/Sugar Replacement Sweetener
- 15 g Cookie Butter Emulsion
- Pinch Salt
- Pinch Cinnamon
- 4 Egg Whites
- 60 g Erythritol/Sugar Replacement Sweetener
- 10 g Corn Starch
- 10 g Cookie Butter Emulsion
- Pinch Salt
- 1 packet Sweetener
- Cream of Tartar
Equipment
bowlwhiskovenparchment paperoil sprayspatulafood scale
Tips
- You can reuse parchment paper a few times.
- Butterscotch pudding mix gives a buttery cookie butter taste, but vanilla or white chocolate pudding mix can also be used.
- Add more sugar-free sugar or sweetener if you like things super sweet.
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