Why is a tablespoon of “light cream” (presumably having more milk solids than heavy cream) listed with fewer net carbs than an equal amount of heavy cream?
Are you comparing brand name products for these foods? It might be due to the carbohydrate values on the nutrition label being rounded, so you might not be able to see the real difference between the two.
Here's a comparison of analyzed values from NCCDB Light Cream and Heavy Cream:
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