4Add a sprinkle of cream of tartar to the egg whites to help them foam up.
5Add a sprinkle of cream of tartar to the egg whites to help them foam up.
6Add a sprinkle of cream of tartar to the egg whites to help them foam up.
7Once egg whites are foamy, add 60 grams of erythritol and 10 grams of corn starch.
8Once egg whites are foamy, add 60 grams of erythritol and 10 grams of corn starch.
9Once egg whites are foamy, add 60 grams of erythritol and 10 grams of corn starch.
10Beat the mixture for three whole minutes until super thick and fluffy.
11Beat the mixture for three whole minutes until super thick and fluffy.
12Beat the mixture for three whole minutes until super thick and fluffy.
13Add a pinch of salt to the thickened egg white mixture.
14Add a pinch of salt to the thickened egg white mixture.
15Add a pinch of salt to the thickened egg white mixture.
16Add a packet of sweetener to the mixture.
17Add a packet of sweetener to the mixture.
18Add a packet of sweetener to the mixture.
19Add 10 grams of cookie butter emulsion to the mixture.
20Add 10 grams of cookie butter emulsion to the mixture.
21Add 10 grams of cookie butter emulsion to the mixture.
22Mix everything quickly to incorporate the cookie butter emulsion.
23Mix everything quickly to incorporate the cookie butter emulsion.
24Mix everything quickly to incorporate the cookie butter emulsion.
25Spray parchment paper with oil.
26Spray parchment paper with oil.
27Spray parchment paper with oil.
28Transfer the mixture onto the parchment paper to form a giant cookie.
29Transfer the mixture onto the parchment paper to form a giant cookie.
30Transfer the mixture onto the parchment paper to form a giant cookie.
31Bake the cookie at 325 degrees Fahrenheit for one hour.
32Bake the cookie at 325 degrees Fahrenheit for one hour.
33Bake the cookie at 325 degrees Fahrenheit for one hour.
34Combine 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.
35Combine 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.
36Combine 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.
37Add 15 grams of cookie butter emulsion to the spread mixture.
38Add 15 grams of cookie butter emulsion to the spread mixture.
39Add 15 grams of cookie butter emulsion to the spread mixture.
40Whisk all the spread ingredients together until creamy and well combined.
41Whisk all the spread ingredients together until creamy and well combined.
42Whisk all the spread ingredients together until creamy and well combined.
43Taste the spread and adjust sweetness if desired.
44Taste the spread and adjust sweetness if desired.
45Taste the spread and adjust sweetness if desired.
46Toss the spread in the fridge to chill and thicken for about an hour.
47Toss the spread in the fridge to chill and thicken for about an hour.
48Toss the spread in the fridge to chill and thicken for about an hour.
49Let the baked cookie rest for 15 minutes to get crispy and crunchy.
50Let the baked cookie rest for 15 minutes to get crispy and crunchy.
51Let the baked cookie rest for 15 minutes to get crispy and crunchy.
52Spread the thickened frosting evenly over the giant cookie.
53Spread the thickened frosting evenly over the giant cookie.
54Spread the thickened frosting evenly over the giant cookie.