Lizza Low Carb Chocolate Cookies

  • Ingredients for 42 cookies (2 per each cookie) 
  • 200g Lizza Low Carb Baking Mix
  • 80g Lizza Erythritol
  • 150g Sugar-Free Hazelnut Cream
  • 2 Eggs
  • 100g Butter
  • 1 Vial of butter-vanilla aroma
  • A pinch of salt

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  1. Beat the eggs together with the Lizza Erythritol, salt and butter-vanilla aroma for 3 minutes with an electric hand-mixer. 
  2. Add the butter at room temperature to the egg mixture and stir again for another 3 minutes.
  3. Mix the baking mix with the liquid ingredients. Knead the dough with your hands and shape it into a triangular roll of about 3-4 cm thick.
  4. Cut the roll into strips of about 0.3-0.4 cm thick, place them on a baking tray covered with baking paper and bake them for about 10-12 minutes at 175°C (top / bottom heat). Once baked, let them cool down.
  5. Add the filling to the cookies, choosing between your favorite sugar-free jam or hazelnut cream. To do this, spread your filling of choice over one cookie and cover it with another cookie.
  6. Bon appetit!


Gourmet Tip:  Make the cookies even more delicious by decorating them with chocolate. You can do that by melting low-sugar chocolate or dark chocolate (min. 85%) and using that to decorate the cookies as you wish.