Category: Tutorials

Why I Made This Giant Keto Cookie

This post pairs with my latest cooking video where I attempt to make a flour-less, egg-less, giant chocolate chip cookie that’s been making the rounds in the keto community. I’ve made this recipe a few times already and I honestly think it’s really good — soft, satisfying, and surprisingly “cookie-like” for something with no flour and no eggs.

But the real reason I filmed my own version? I wanted to challenge myself to make a cooking video that doesn’t look terrible. I’ve done a few in the past and… yeah… they weren’t great. This time I took the filming side seriously and I’m actually pleased with how it turned out.

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Credit: Where This Recipe Came From

This recipe went viral thanks to The Keto Twins, and I originally found it through Highfalutin’ Low Carb. Full credit to both channels for inspiring this one:

The Keto Twins:
https://www.youtube.com/@ketotwins

Highfalutin’ Low Carb:
https://www.youtube.com/@HighfalutinLowCarb

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The Filming Setup (Because This Was Also a Video Experiment)

I used this recipe as an excuse to level up my cooking video production. Here’s what I filmed with:

• DJI Osmo Pocket 3 (the movement tracking was honestly awesome)
• DJI Wireless Mic 2 (audio sounded great)
• DJI Osmo Action 4 as a tabletop camera to capture hand movements

If you’ve ever tried filming cooking content, you know how hard it is to make it look clean and understandable. Compared to my older attempts, this is a huge improvement — and I’d love feedback on what worked and what I can do better next time.

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Flourless & Eggless Giant Keto Chocolate Chip Cookie

Ingredients

• 2 tbsp sweetener (Brown Swerve or golden allulose/monk fruit blend)
• 4 tbsp unflavored whey protein
• 2 tbsp natural unsweetened peanut butter
• 1/4 cup whole-fat cottage cheese (blend it smooth)
• 1 tsp baking powder
• 1 pinch of salt
• 2 tbsp sugar-free chocolate chips (Lily’s, ChocZero, or Whole Foods sugar-free)

Directions

1. Preheat oven to 350°F.
2. Microwave the peanut butter for 20 seconds to soften it.
3. Mix the dry ingredients together (sweetener, whey protein, baking powder, salt).
4. Blend the cottage cheese until smooth.
5. Mix the peanut butter and cottage cheese together, then slowly mix in the dry ingredients and chocolate chips.
6. Place dough on a baking sheet lined with a silicone baking mat and form one giant cookie.
7. Bake for 9–11 minutes. Keep an eye on it — you want it slightly undercooked, not overbaked.

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Tips for the Best Texture

• Don’t overbake it. This is the #1 rule. Pull it early and let it set as it cools.
• Blend the cottage cheese well. You want it smooth for the best texture.
• Let it cool. It firms up and becomes more “cookie-like” after a few minutes out of the oven.

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Final Thoughts

I’ve made this keto cookie recipe multiple times now, and it continues to be a win — especially if you want something sweet without flour or eggs. But for me, this one is also a small personal victory on the content side: the filming, audio, and angles came out way better than my earlier cooking videos.

If you try this recipe, I’d love to hear how it turned out — and if you watched the video, tell me what you think about the filming setup.

Question for you: Do you prefer a cookie with crispy edges or a soft center?