Low-Carb Lime and Cream Cheese Mousse

1 Reviews
100% would make this recipe again

This small low-carb dessert is ideal if you follow a keto diet.

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Preparation : 5 min Cooking : 25 min Standing : 1 h
190 calories/serving

Ingredients

1 cup cream cheese 5 oz
4 tbsp sour cream 2 fl.oz
1 eggs size large
2 drops liquid stevia 0.1 fl.oz
1/2 tsp vanilla extract 0.1 fl.oz
1/2 limes, for juice and zest 1.2 oz
2 tbsp whipping cream 35% 1 fl.oz
2 tbsp blueberries 0.6 oz

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 150°C/300°F.
  2. Put all the ingredients, except the whipping cream and blueberries in a bowl. Beat using an electric mixer until well mixed.
  3. Portion out into serving goblets (preferably transparent), or other small oven-proof containers.
  4. Bake for 25-35 min. The goblets can be taken out of the oven when the middle is set.
  5. Chill for at least 1 h, until completely cooled. When ready to serve, whip the cream, then garnish with the blueberries and whipped cream.

Nutrition Facts Table

per 1 serving (80 g)

Amount

% Daily Value

Calories

190

Fat

18 g

28 %

Saturated 11 g
+ Trans 0 g

55 %

Cholesterol

100 mg

Sodium

130 mg

5 %

Carbohydrate

3 g

1 %

Fibre

0 g

1 %

Sugars

1 g

Net Carbs

3 g

Protein

5 g

Vitamin A

20 %

Vitamin C

4 %

Calcium

5 %

Iron

4 %
More info

Claims

This recipe is :
Good source of  :
Vitamin A, Vitamin B12
Source of  :
Calcium, Folacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B2, Vitamin D, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Meat and Alternatives 0
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Dairy | Desserts | Halal | Kosher | Vegetarian | Bake

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