Keto brownies could be the most present Keto dessert around the world wide web. You’ll find so many easy and quick recipes and standard brownie alternations. However, chocolate and mint combination is rarely present. Even though it has been celebrated through the famous after-eight dessert all around the globe. They are a typical English dessert created by Graham Edwards Rowntree and Company Limited in the UK in 1962. How can I connect this to Greek tradition and dessert preparation?
Modern Greeks and mint obsession
There’s no herb that is more used in Greek cuisine than mint. Meatballs? Yes, we add mint. Moussaka? We put in some mint too. Soups, stews, desserts, drinks and of course, ice tea! It grows almost in every balcony or garden in Greece. We like to use it freshly chopped but always have some dried mint in our kitchen cabinets. Ancient Greeks adored mint!
In our ancient mythology, the mint herb was devoted to Demeter, Goddess of harvesting. Interestingly, her daughter, Persephone loved it too. A myth says that mint was created from a Nymph named Minthê who was favoured by Persephone’s husband Hades (God of the underworld). In resentment and passion, Demeter (Persephone’s mother) turned Minthê into a mint plant.
Strabo, Geography 8. 3. 14 (trans. Jones) (Greek geographer C1st B.C. to C1st A.D.) :
“Near Pylos, towards the east, is a mountain named after Minthe, who, according to myth, became the concubine of Haides, was trampled under foot by Kore (Core) [Persephone], and was transformed into garden-mint, the plant which some call hedyosmos. Furthermore, near the mountain is a precinct sacred to Haides.”
Both the Latin name Metha and the Greek version Minthe have come to be associated with metamorphosed beauty. Historical records show that it has been used for treating skin and hair. Furthermore, as a breath freshener, mint leaves were chewed after each meal. All this has a strong connection with the physical appearance which was extremely important in ancient Greece and Rome. For this reason, mint has been used for baths and decoration as well. I would say, this belongs to Aphrodite department.
Mint was traditionally used to treat gastrointestinal issues, body odour, bad breath, and insomnia in Ancient Greece. Today, it is additionally used for treating bronchitis, headaches, fever, cold, and muscle pain. In Ancient Athens, the city where I grew up, it was customary to fragrance separate parts of the body with different herbs. The mint was the fragrance usually applied on the arms. Since the Romans were the ones to spread Greek culture all around Europe, it was introduced to England by them! Mint was mentioned by John Gardiner around 1440 as ‘myntys’. Turner, who was acknowledged as the Father of British Botany, believed it was good for ‘ye stomach’ and said it was pleasant in sauces.
Keto brownies with mint
To conclude this small historical overview, no herb or spice is Greeker than mint. This is why I decided to infuse my Keto brownies with some fresh and fragrant mint leaves. Of course, these Keto brownies will follow my three basic principles:
Would you like to beautify your Keto lives with some chocolate-mint adventure! let’s make it more than just a dessert! With these macros, it can easily replace your Keto breakfast!
Keto brownies with mint
- 200 g (7 oz) butter grass-fed, room temperature
- 1/2 tsp sea salt
- 4 tbsp stevia or monk fruit blend sweetener or according to your sweetener power
- 1/2 tsp citric acid
- 150 g (5,3 oz) sour cream organic
- 3 medium eggs free-range, room temperature
- 1 tsp baking soda
- 3 tbsp raw cacao powder organic
- 12 leaves fresh mint finely chopped
- 4 drops mint essential oil organic (optional)
- 1 tsp Ceylon cinnamon
- 1 tbsp psyllium powder
- Using an electric mixer, beat the butter with stevia, cinnamon, citric acid and salt until you get a smooth creamy consistency.
- Add sour cream, keep mixing and then add baking soda. Continue mixing. Add finely chopped mint, essential oil drops or natural flavouring of your choice and continue with mixing.
- At this point add cacao powder and reduce the speed of your mixer. Add the eggs, one by one, and continue mixing on low speed. In the end, add psyllium powder and mix well.
- line the baking dish with parchment paper and grease it with some butter. Pour in the brownies. Bake at 180ºC (356ºF) for 15 minutes. (If you like your brownies dry, bake them a bit longer)
- When the brownies are baked, cut them in bars or cubes and decorate to your liking*.