Halloween Mummy Sugar-Free Brownies — Gluten-Free Low-Carb Treats

These sugar-free mummy brownie treats are incredibly easy to make—no advanced decorating skills required. Even if you’re not confident with piping, you can assemble these cute Halloween bites quickly.

The brownies are chewy and rich while remaining low carb, keto-friendly, and gluten-free. They still deliver that indulgent, Halloween-treat flavor without refined sugar.

These Halloween treats are for the kids—and the adults who love a little whimsy

After a reader asked why there were no Halloween treats on the site, I realized I’d underestimated how many people want festive, fun food. Some readers want diet-friendly options; others just want to make something special for the kids. Over the next few weeks I’ll share whimsical, easy recipes you can make regardless of your dietary needs.

Best sweeteners for this recipe

I tested this brownie base with allulose, erythritol, and a 50/50 erythritol–monk fruit blend. Here’s what I found:

1. Allulose: Best overall. No aftertaste, brownies stay soft when cold, and they don’t grain or harden quickly. Ideal if you want leftovers to stay chewy.
2. Erythritol: Good texture with a slight cooling effect; brownies tend to firm up as they sit at room temperature. My husband preferred this firmer bite, but I preferred the allulose version.
3. Erythritol + Monk Fruit blend: Texture is great, cooling effect reduced, and brownies take longer to grain. Keeps well for about a day.

If you can’t source allulose, a blend works well. Swap allulose 1:1 with erythritol or a 50/50 erythritol–monk fruit blend.

Sugar-free brownie baking tips

Follow these small steps to ensure the batter comes together smoothly and the brownies bake evenly.

Always use room-temperature ingredients. Cold eggs added to warm melted butter can seize the batter.

1. Sift or whisk dry ingredients to remove lumps.
2. Melt butter carefully—short bursts in the microwave—so it’s just melted, not hot. Overly hot butter can cook the eggs.
3. Add the melted butter, vanilla, melted sugar-free chocolate, and one room-temperature egg to the dry mix and stir until smooth.
4. Add the remaining eggs one at a time, blending until smooth after each addition.
5. Spread batter evenly in a greased 9×9 pan lined with parchment for easy removal.
6. After baking and cooling, cut into 8 larger rectangles or 12 smaller portions.

Frosting & piping tips

The frosting combines cream cheese and heavy whipping cream to make a fluffy, pipeable frosting that holds shape well.

To mimic mummy bandages, use a basketweave tip (Wilton #47 or similar). Turn the tip so the flat side faces up—this creates the flat, ribbon-like strips that look like bandages.

Piping is forgiving: simply pipe horizontal strips, add a few vertical lines, and finish with a couple crossing over the eyes. Imperfect lines add character—don’t stress about perfection.

Sugar-free googly eyes and alternatives

You can make sugar-free royal icing to pipe small googly eyes (see the recipe’s instructions). Making your own royal icing also lets you create sugar-free sprinkles at the same time.

If you prefer shortcuts, here are easy alternatives:

Option 1

Melted chocolate: Use white sugar-free chocolate for the eye base and a dab of dark chocolate for the pupil.

Option 2

Buttercream: Tint a small amount of buttercream with black food color and pipe pupils onto white frosting dots.

Option 3

Store-bought edible eyes: If you use regular edible googly eyes, be aware they add a small amount of carbs—about 1–2 net carbs per brownie depending on the brand and size.

Storage & serving suggestions

These brownies should be refrigerated. If you used erythritol, expect them to firm up in the fridge. Allulose is recommended because it keeps the brownies soft and chewy when chilled.

Refrigerated brownies will stay at their best for up to three days. After that they begin to dry out, though they remain edible.

Can the brownies be frozen?

If you used allulose, you can freeze unfrosted brownies for up to a month if well wrapped. Thaw them overnight in the refrigerator before frosting and decorating.

Brownies made with erythritol or monk fruit don’t freeze as well; their texture can change noticeably after thawing.

Looking for more Halloween treats?

If you enjoy spooky recipes, try other sugar-free Halloween-inspired desserts for variety and more low-carb options to serve at parties or pack for lunchboxes.

• Spiderweb Keto Chocolate Donuts
• Sugar-Free Monster Cookies
• Blackout Low Carb Cheesecake

Halloween Mummy Sugar-Free Brownie Treats (Gluten-Free & Low Carb)

Yield:
10

Cook Time:
20 minutes

Additional Time:
1 hour

Total Time:
1 hour 20 minutes

Chewy, gooey chocolate brownies topped with strips of sugar-free frosting. These mummy treats are simple to make, satisfying, and free of refined sugar and gluten.

Ingredients

Brownie Batter

• 2 cups almond flour
• 6 Tbsp cocoa powder
• 1 cup sugar-free chocolate chips (melted)
• 1 1/3 cup granular allulose (or substitute blend)
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup melted butter
• 4 eggs (room temperature)
• 2 tsp vanilla

Frosting

• 1/2 tsp vanilla
• 1/4 cup whipping cream
• 2 Tbsp powdered erythritol
• 1/2 cup (4 ounces) full-fat cream cheese

Googly Eyes

• 2 Tbsp powdered egg white
• 2 cups powdered erythritol
• 1 Tbsp lemon juice
• 2 Tbsp water (plus more for blending)
• Food dyes
• 1 tsp vanilla

Instructions

Brownies

1. Preheat oven to 350°F. Grease a 9×9 pan and line with parchment.
2. In a large bowl, sift or whisk almond flour, cocoa powder, baking powder, salt, and allulose until combined and lump-free.
3. Add melted butter, melted sugar-free chocolate, vanilla, and one room-temperature egg. Whisk until smooth. Add remaining eggs one at a time, blending after each addition.
4. Spread batter into the prepared pan and bake 20 minutes—do not overbake. Cool completely on a rack before cutting.

Frosting

1. Cube 1/2 cup cold full-fat cream cheese and beat in a mixer until smooth, about 1 minute.
2. Add 1 tsp vanilla and 2 Tbsp powdered erythritol.
3. Pour in 1/4 cup full-fat whipping cream and mix on low until combined. Increase speed until the mixture is fluffy and resembles buttercream. Do not overbeat.

Googly Eyes (optional)

1. Whisk powdered egg white with powdered erythritol, then slowly add water, lemon juice, and vanilla while mixing on medium-low. Increase speed and beat until stiff peaks form, about 7–10 minutes.
2. Divide icing into small bowls for colors and tint with gel food coloring as desired.
3. Thin with small amounts of water to piping consistency if needed. Pipe dots onto parchment, let them set briefly, then pipe tiny black pupils on top. Allow to dry several hours.

Decorating

Use a basketweave tip flipped so the flat side faces up to pipe bandage-like strips. Overlap a few lines and finish with a pair of eyes. Imperfections add charm—these are meant to be playful.

Notes

Always use room-temperature eggs. Cold eggs can cause the batter to seize when combined with melted fats.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 540Total Fat: 52gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 184mgSodium: 595mgCarbohydrates: 13.4gNet Carbohydrates: 6.6gFiber: 7gSugar: 2gProtein: 13g

Nutritional information is approximate. Sugar alcohols like erythritol are often excluded from carb counts as they have minimal impact on blood sugar. Net carbs are total carbs minus fiber.