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Lemon Berry Low Carb Torte

Lemon Berry Low Carb Torte

  • July 21, 2014
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Meal Type: Dessert


This easy and showy Lemon Berry Low Carb Torte is a winner! Carb Counters'™ Lemon Cream Muffin Mix can easily be turned into a luscious & light goodie that everyone is sure to love. Not just for spring or summer, it's an all season dessert, and your stress-free "go to"one to make ahead and freeze. Enjoy!


1 Package(s) Carb Counters™ Low Carb Lemon Muffin Mix
1/3 cup Sour Cream
1/2 cup Water
2 Large or Extra Large Eggs
1/4 cup Softened Butter
1 Package(s) Mousse Mix-Raspberry Single Pack Low Carb
1 1/4 cup Whipping Cream

1 cup Raspberries or sliced strawberries for garnish


Preheat oven to 350°. Coat a 9'' x 13" baking pan with non stick cooking spray.

In medium size bowl, combine butter, eggs and sour cream. Stir with spoon and add in dry mix and water. Stir until well-blended again - 1 to 3 minutes.

Spoon into pan and spread out evenly. Bake for only 10-12 minutes or until cake is just firm to the touch. Do not over bake.

Cool the cake for 15 minutes and cut into three 4" wide pieces. Chill for 30 minutes.

For frosting, whip the cream in a large bowl according to the directions on the Raspberry Mousse Mix label.

Place one cake layer on plate or aluminum foil. Lightly spread approx. 3/4 cup of the mousse mix on top of the cake layer and place another layer on the mousse. Repeat with the last layer and top with remaining mousse. Note: each layer may be garnished with 1/3 cup of the berries if desired.

Place newly baked cake in freezer uncovered for an hour or more for serving. To store frozen, when mousse frosting is firm to the touch, tightly wrap with plastic wrap and store in freezer for up to 2 months.

Frozen torte may be "room temperature" defrosted for 15 minutes before slicing and serving, or placed in fridge for an hour or more for serving later the same day.

Makes 12, 1" wide servings, 4 net carbs per serving.

For Reduced Fat Alternative:

Use 2/3 cup light or fat free sour cream in place of both full fat sour cream and butter. Use 4 egg whites in place of the 2 whole eggs. Use Carb Counters™ White Frosting Mix and follow the label directions for the fat free version. Mash 1/4 cup berries into the frosting before spreading.


Top each mousse layer with sprinkled unsweetened coconut flakes.
Garnish with fresh or frozen blueberries (defrosted and drained).
Want a purely lemon torte? Just replace Raspberry Mousse Mix with
Carb Counters™ White Frosting Mix or Vanilla Mousse Mix White Mousse Mix and add 1-1/2 teaspoons lemon extract or flavoring for a purely lemon torte.

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