Print Recipe
5 from 1 vote

Keto brownies with mint

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast, Keto Dessert
Cuisine: Keto Greek, Keto Mediterranean
Keyword: Keto brownies with mint
Servings: 12 pieces
Calories: 144kcal
Author: Apollonas Kapsalis


  • 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*.


*You can use the icing recipe from my Chocolatopita recipe for the topping. 
Furthermore, a simple mixture of 50g butter, 100g sour cream, some vanilla extract, stevia and dark cacao can be heated over medium temperature to melt and then used as the topping.