LC/GF Chocolate Cake & Buttercream Frosting Review

Hey everybody!

If you are following the Night Owl Kitchen Blog on Instagram and/or Facebook then no doubt you know where this post is going to go. 😏

Friday was a busy cooking day here, mostly because of G-Man. Those of you who have been following since the beginning know that I’m a control freak in the kitchen and really don’t let kids (mine or anyone elses) help that often. But I gave in since he was so determined to make anything. He had my Memaw’s olf Pillsbury cookbook out asking if he could make a thick crust pizza. I kept telling him no, that’s not low carb. Finally I told him, ok, you can help me make dinner. He wasn’t too interested in in what I had planned until I showed him some Googled images. That’s when his eyebrows shot up and he said “whoah”. But that’s for another post! 

He didn’t want to stop after helping with dinner. No, after getting dinner into the oven he asked me if we could make a dessert. Kid you’re killing! He asked me to make REAL brownies, you know high carb, one bowl Baker’s chocolate brownies. Yeah those. So we compromised, I pulled out the low carb family cookbook that mom and I have spent the last few years putting together. These are mostly tried and true recipes that we’ve been making since 2011, and there are some recipes in there that are waiting to be made. This low carb chocolate cake was that recipe!

Let me preface this by saying, this cake is crazy good! This was my first time making a low carb double layered cake complete with a low carb frosting. Most of the desserts I make are simple(i.e. brownies, fruit desserts, coconut pound cakes, etc.). G-Man helped with every part of this recipe, which original credit is giving to Tropical Traditions. We did have to make a little change to the original recipe, in order for this to be truly low carb we swapped out the sugar and used granulated stevia, which measures cup for cup. We don’t keep much liquid dairy in the house anymore, so for that we measured out half a measurement of heavy cream and made up the difference with water to simulate half n half. But you can certainly use whatever you have on hand. 

G-Man measured out the ingredients, while I whipped up the wet he stirred together the dry. Of course, the reward for such amazing help is getting to lick the beaters and batter bowl. Family tradition around here! πŸ˜‰ I waited for his seal of approval and boy did he give it! The little fiend even pinched a few bites of batter right out of the cake pans!!! Apparently he liked it A LOT! Thank goodness, he is so hard to convince sometimes but I guess letting him help out with the whole process made it worthwhile for him. 

So, where’s the recipe?

I haven’t received permission from Tropical Traditions to share it here on my blog. But you can click HERE for the original recipe, just remember to swap out the sugar for a low carb granulated sugar option. We buy the Great Value brand of Stevia in the Raw, it’s actually pretty good! Have yet to notice any bitter aftertaste and it measures cup for cup, which makes it easy to use.

Overall, the cake recipe is easy to put together. G-Man got to experience measuring out coconut flour, Dutch processed cocoa powder, and learned that sometimes you have to get creative with a thick batter. Indeed this stuff is thick, but that’s the nature of coconut flour. Surprisingly it wasn’t a suck all the moisture out of your mouth kind of dry cake. But you can tell that it is made with coconut flour and that’s why the next time I make it(yes there will be a next time) I’m gonna add a spoonful of sour cream and replace some of the coconut flour with almond flour. It’s not an unpleasant cake at all if you’re used to using coconut flour in baked goods, or you’re so desperate for a low carb dessert you don’t care! LOL! I know that feeling, when you don’t really care what it is as long as it’s low carb and pretty good you’ll eat it in order to kill that craving! This cake recipe will take care of that and then some!

Once we got the cake into the oven we talked about “frosting options”. Which let’s face it, when you’re doing low carb you’re pretty much left with maybe one or two ideas. And he didn’t like either one. So that’s when I took to Google and found this incredible low carb buttercream frosting that blew us away. It tastes like the real deal only better because it’s not going to send your bloodsugar through the roof or make you feel guilty later on for eating a large piece. Truly, there is no judgment here, I will serve up large pieces if that’s what you want. Just saying. πŸ‘πŸΌπŸ‘πŸΌ Low Carb Yum (<–click for recipe) came through for us with flying colors! Again we had to fudge our way through it, no pun intended. We used only granulated stevia as our main sweetener and wound up adding an extra 4 tablespoons of stevia to cut through the bitterness of the cocoa. If you can, use two different sweeteners to help sweeten the cake and frosting. Just like the cake, it’s an easy recipe, comes together quickly, and is so rich! Didn’t feel like I was eating something low carb, it felt absolutely sinful. 😈😜

I sincerely hope you all give this cake a try, it really is a wonderful dessert would be perfect for a birthday, anniversary, get togethers, or just because! Because we mamas need some cake without all the guilt, so get to it!! 

Happy Baking!!


LC/GF New York Style Cheesecake(Review)

Hey y’all, hope everyone is having a wonderfully blessed Wednesday!! Who here loves cheesecake? Not that I can see a show of hands, but I hope you love it every bit as much as I do. It’s the one sweet thang I miss the most when going lower carb. I know what you’re gonna say, there’s always cheesecake fluff….nope, sorry, this gal has had enough of that stuff and I’m tired of it. It’s not the same without a yummy crust, that creamy baked texture. Yeah, I don’t play around with cheesecake anymore. 

Which is why I am head over heels in love with this recipe!! Talk about tricking the brain and tastebuds, and guilt free! Twas the perfect way to end this single gal’s Valentine’s night, that and a few episodes of Golden Girls! πŸ˜‰

I’ve made several low carb cheesecakes, with and without crust, but there was always something off or missing. Usually the noticeable sweetener after taste was what put everyone off. Even with the aid of some berries on top you’d think it would help. But it never did, just made it taste weirder. Resigned in thinking that I was never going to find a decent recipe I almost gave up. Thank the Lord I misclicked the wrong link because I had intended on clicking on a chocolate version in the search results when I accidentally clicked on the one I’m about the share. 

~Low Carb New York Style Cheesecake~

I only did one thing different from the recipe, instead of add a tablespoon of sugar I instead added an extra tablespoon of Stevia in the Raw. Howecer, I do think the next time I will double the crust…it is so delicious! The next time I make it, oh yeah, there is so gonna be a next time and soon too, I’ll add some lemon zest. Just putting in the lemon juice wasn’t enough for us. Didn’t even know it was there really. So make a note of that if you like a nice lemony flavor. 

I went a little cray cray with the triple berries but I don’t even care. This is an amazing cheesecake with or without the berries. And of course the longer it sits in the fridge it will take on more of that New York Style that we love so much. 

My nephew has requested that I make this again for his birthday, only as a Key Lime cheesecake! All right, if I haven’t convinced you yet to try this recipe, then you really ought to. I am not one to lie about my reviews. If I like something I say so, if it was ok then I make note of it and try to find a way to improve it. But this, oh my word, is a keeper of a recipe! A MUST for any cheesecake lover living a lower carb lifestyle. Well hey, even if you’re not but you want to give it a whirl go for it and let me know what you think! 

Happy Eating!