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

Ok, so these sugar-free brownie mummy treats were super easy to make. Even if you have zero decorating ability I promise you will be able to pull these together.

These brownies are chewy and rich, low carb, keto-friendly, and gluten-free. Yet, they taste like all the bad things Halloween tastes like – sweet treats!

These halloween treats are for the kids, and you adult weirdos.

Last year I had a reader email in and ask why we didn’t have any Halloween treats on the site.

Honestly, I didn’t think my readers would want any cute foods. Boy was I wrong, on two counts. One, apparently adults DO like fun Halloween foods (I thought I was the only weirdo), and two, sometimes this is not about the adults, it’s about the kids.

I sometimes have to be reminded that not everyone is dieting and not everyone is following macros. Some folks simply cannot have cheat days and pick up the day after. So for the next few weeks, I will be creating some fun, whimsical treats you can whip up for Halloween no matter your circumstances.

Best Sweeteners For This Recipe

I made the sugar-free brownie base with allulose, erythritol, and another batch with a blend of erythritol and monk fruit. Here are the results:

1. Allulose: These were the best. The allulose had no aftertaste at all, the brownies stayed soft when cold, did not harden or grain up and had the best texture. This is the best sweetener if you plan on keeping the brownies around longer than a day.
2. Erythritol: Had a great texture, a tiny bit of cooling sensation, and the brownies did harden as they sat out on the countertop. My husband said he preferred the texture of the brownies made with erythritol and liked that bite that it created. I did not.
3. Erythritol Monk Fruit Blend: Had a great texture, the cooling sensation was reduced greatly, and the brownies took longer to grain and firm up. I found these brownies were good a day afterward.

If you can’t get allulose, a blend of sweeteners really does work best. You can replace Allulose in this recipe at 1:1 for either 100% erythritol or a 50-50 blend of erythritol & monk fruit.

sugar-free Brownie Baking Tips

A few small specific steps will ensure your sugar-free brownie batter turns out perfectly every time.

Be sure to start with room temperature ingredients. If you add cold eggs to warm melted butter, everything will seize up.

1. Either sift or use a whisk to mix your dry ingredients to remove all lumps and clumps.
2. The melted butter needs to be just above room temperature. You can melt the butter in the microwave but do so with short bursts. We want the butter just melted, not bubbling and boiling. Adding overly hot butter will cook the eggs! We don’t want that.
3. Add the melted butter, vanilla, melted sugar-free chocolate, and one egg (at room temperature) into the dry ingredients and blend until smooth.
4. Add each egg separately and blend until smooth.
5. Smooth the brownie batter into the bottom of a greased pan covered with a sheet of parchment. The parchment will make it easier to lift the brownies out once they are cool.
6. Once the brownies are baked and cooled, cut into 8 equal size rectangles. OR if you want something smaller, cut into 12 equal size rectangles.

Frosting & Piping Tips

The frosting is made with cream cheese and heavy whipping cream. It creates a fluffy, yet pipeable frosting that holds up very well.

To make the mummy wrappings you simply need a basketweave tip. I used Wilton #8 , but any basketweave tip will work.

The trick is to turn the tip over so that the flat side faces up. This creates the flat linguine look we want for our strips of bandages around the brownie.

Don’t worry. This isn’t at all hard, and it is very difficult to mess up. Just pipe strips across, and a few up and down, and a couple over the eyes around the top and you’re done.

Sugar-free googly eyes plus options

I made my own sugar-free royal icing and actually made my own googly eyes. If you want to go that far, I have instructions for you on the recipe card. The great thing about making your own royal icing is you can make sugar-free sprinkles at the same time.

But… if you do not want to get into making googly eyes from scratch I have a few options fo you

Option 1

Use melted chocolate. You can now buy lilly’s white chocolate ( I know, right? stuff is amazing). You could melt a tiny bit of white chocolate and use some melted dark chocolate to make the pupil – easy peasy.

Option 2.

Use the buttercream frosting and dye a few blobs with black food dye. Use the butter cream to pipe on eyeballs.

Option 3.

Use regular edible googly eyes. In a teaspoon of googly eyes, there are 4 net carbs. A teaspoon has around 6 small eyes. So for 1 set of candy eyeballs, you will be adding 1.3 net carbs per brownie. That’s not outrageous.

Storage & serving suggestions

These brownies need to be refrigerated. If you used erythritol, the brownies will harden in the fridge. I recommend allulose for this recipe because it does not harden when cold, and the brownies stay soft and chewy right out of the fridge.

The brownies last for up to 3 days in the fridge and keep their wonderful chewy texture. After 3 days the brownies do start to dry out. Still edible, but not as great as they would be on day one or two.

Can The Brownies Be Frozen?

Ok, a few things about freezing these sugar-free brownies. If you used allulose as your sweetener, you can freeze the brownies unfrosted. They will last up to a month in the freezer, so long as they are well wrapped.

To defrost, pull the brownies out of the freezer, unwrap them, and allow them to defrost in the fridge overnight. You can then frost and decorate.

If you used erythroil, or monk fruit sweeetner, the brownies do not freeze as well, and the texture greatly changes after defrosting.

Looking for more Halloween Treats?

If spooky is your thing, check out these other Halloween-inspired sugar-free recipes!

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