These sugar-free mummy brownie treats are incredibly simple to make. Even if decorating isn’t your strength, you can easily assemble these cute Halloween snacks.
The brownies are chewy and rich, low in carbs, keto-friendly, and gluten-free. Best of all, they still deliver that classic sweet, indulgent Halloween flavor—without refined sugar.
These Halloween treats are for kids—and the fun-loving adults, too
A reader pointed out last year that we needed Halloween treats on the site, and she was absolutely right. It turns out many adults enjoy playful seasonal recipes, and of course kids love them. Not everyone wants to—or can—have a cheat day, so these recipes are designed to be both festive and compatible with low-carb lifestyles.
Over the next few weeks I’ll be sharing whimsical, easy-to-make treats suitable for different diets and situations. These mummy brownies are a great place to start: quick to make, easy to decorate, and enjoyable for all ages.
Best sweeteners for this recipe
I tested the brownie base using allulose, erythritol, and an erythritol/monk fruit blend. Here are the differences I observed:
- Allulose: The best overall. No aftertaste, brownies stay soft when chilled, and the texture stays tender without graininess. Ideal if you want the brownies to remain soft for longer than a day.
- Erythritol: Good texture but a slight cooling sensation and a tendency to firm up as it sits. My husband liked the firmer bite from erythritol, though I preferred the softer result from allulose.
- Erythritol + Monk Fruit Blend: Reduced cooling effect and slower to grain or firm up. These brownies stayed enjoyable through the following day.
If you can’t source allulose, a blend of erythritol and monk fruit works well. You can substitute allulose at a 1:1 ratio with either pure erythritol or a 50/50 erythritol–monk fruit mix.
Sweetener FAQs and low-carb baking tips
If you need more detailed answers about baking tools and sugar replacements, check the site’s FAQ pages for guidance on ingredients like allulose, monk fruit, erythritol, and baking with almond or coconut flour.
Sugar-free brownie baking tips
A few key steps will help your sugar-free brownies come out perfectly every time.
Always use room-temperature ingredients. Adding cold eggs to warm melted butter can cause the batter to seize up.
- Sift or whisk the dry ingredients to remove lumps.
- Melt butter gently—just above room temperature. Avoid overheating; very hot butter can cook the eggs when added.
- Add melted butter, vanilla, melted sugar-free chocolate, and one room-temperature egg to the dry mix. Stir until smooth.
- Add the remaining eggs one at a time, mixing until each is fully incorporated.
- Spread the batter into a greased 9×9 pan lined with parchment for easy removal after baking.
- After cooling, slice the brownies into eight larger rectangles or twelve smaller pieces, depending on the portion size you prefer.
Frosting and piping tips
The frosting combines cream cheese and heavy whipping cream for a fluffy, pipeable consistency that holds up well. It’s light yet sturdy for decorating.
To create the mummy bandages, use a basketweave piping tip—Wilton #47 or a similar tip works well. Turn the tip so the flat side faces upward; this gives the frosting a flat, ribbon-like appearance perfect for layered strips.
Keep it simple: pipe horizontal strips, add a few vertical accents, and cross a couple of lines over the eyes. Imperfection is part of the charm—slightly messy bandages look the most authentic.
Sugar-free googly eyes and alternatives
I made sugar-free royal icing to create the little white eyeballs and piped black pupils for a homemade look—there are instructions in the recipe card if you’d like to do the same. Making your own royal icing also allows you to make sugar-free sprinkles at the same time.
If you prefer simpler options, here are three easy alternatives:
Option 1
Melted chocolate: Use a small amount of white chocolate for the eye and dark chocolate for the pupil.
Option 2
Buttercream: Tint a bit of the buttercream with black food coloring and pipe small dots for eyes.
Option 3
Store-bought edible eyes: If you use a small amount, the added carbs are minimal—about 1–2 net carbs per brownie for a teaspoon of tiny candy eyes—so this can be an acceptable choice depending on your goals.
Storage and serving suggestions
Store these brownies in the refrigerator. If you used erythritol, expect them to firm up in the fridge—another reason allulose is preferable for a softer chilled texture. Brownies made with allulose stay soft and chewy straight from the fridge.
Properly refrigerated, the brownies keep well for up to three days while maintaining their texture. 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 they are well wrapped. Defrost overnight in the refrigerator, then frost and decorate once thawed.
Brownies sweetened with erythritol or monk fruit don’t freeze and thaw as well; their texture can change noticeably after defrosting.
Looking for more Halloween treats?
If you enjoy spooky, sugar-free desserts, try other low-carb Halloween recipes for ideas and inspiration. These treats offer variety while keeping refined sugar off the menu.
- Spiderweb Keto Chocolate Donuts
- Sugar-Free Monster Cookies
- Blackout Low Carb Cheesecake
