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:
- 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.
- 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.
- 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.
WANT TO KNOW HOW MUCH SWEETENER YOU NEED TO SWAP?
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.
- Either sift or use a whisk to mix your dry ingredients to remove all lumps and clumps.
- 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.
- Add the melted butter, vanilla, melted sugar-free chocolate, and one egg (at room temperature) into the dry ingredients and blend until smooth.
- Add each egg separately and blend until smooth.
- 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.
- 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
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.
Use the buttercream frosting and dye a few blobs with black food dye. Use the butter cream to pipe on eyeballs.
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.
- 2 cups almond flour
- 6 Tbsp cocoa powder
- 1 cup sugar-free chocolate chips (melted)
- 1 1/3 cup granular allulose
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup melted butter
- 4 eggs (room temperature)
- 2 tsp vanilla
- 1/2 tsp vanilla
- 1/4 cup whipping cream
- 2 Tbsp powdered erythritol
- 1/2 cup (4 ounces) full-fat cream cheese
- 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
- Preheat oven to 350F and grease and prepare 9x9 square pan with parchment paper.
- In a large bowl sift or whisk almond flour, cocoa powder, baking powder, salt, and allulose until no lumps remain.
- Add in melted butter, melted sugar-free chocolate chips, vanilla, and one room temperature egg whisk until blended.
Continue to add one egg at a time and blending before adding the next.
- Spread batter into the bottom of a square 9x9 pan and bake for 20 minutes. Do not over bake.
- Remove from oven and place on a cooling rack until brownies are completely cool.
- Cube half a cup of cold full fat cream cheese and add it to the bowl of a stand mixer and blend for 1 minute, until the cream cheese has no lumps. Scrape down the sides of the bowl if necessary.
- Add 1 tsp vanilla and powdered erythritol.
- Add 1/4 cup of full-fat whipping cream to the bowl and mix on low for 30 seconds, until blended with cream cheese. Add a drop or two of yellow food colouring (optional). Turn up to medium and then high until the whipped cream and cream cheese fluff up and resemble buttercream frosting.
- Do not overbeat. Over beating will cause the mixture to liquefy.
Googly Eyes (Optional, see options in the blog post)
- In a large bowl of a stand mixer, whisk together the powdered egg white and powdered erythritol, then slowly mix in the water, lemon juice, and vanilla while the mixer is running on medium-low speed. Increase speed to medium and beat until stiff peaks form, around 7-10 minutes.
- Divide the thick white icing into individual bowls for however many colours you want and add gel food colouring, a few drops at a time, mixing well until you achieve the shades you like.
- To thin each colour for piping consistency, add 1 teaspoon of water at a time and stir well, continuing to add water by 1/2 teaspoon increments until your mixture can be easily piped, but still holds its shape without spreading.
- Once your icing is coloured and the right consistency, scoop it into a piping bag fitted with a size 2 or 3 tip. Pipe dots onto parchment paper. Let the dots dry for 30 minutes and add your black royal icing to a piping bag fitted with a size 1 or size 2 tip. Pipe on small dots of black onto the white to create googly eyes.
- Dry your icing for at least 4 hours, if the humidity is high you may need to let them dry a bit longer.
Decorating the Brownies
Use a #47 basket weave tip used upside down to create the strips of frosting. Don't worry if it is messy, that's the point. Draw lines on the brownies in all directions and then pop on a set of googly eyes.
Be sure to use room temperature eggs when creating the brownie batter. Adding cold eggs from the fridge will cause the ingredients to seize up.
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Lily's Dark Chocolate Chips- 1x9 OZ
Wilton Decorating Tip, No.47 Basketweave
USA Pan Bakeware Square Cake Pan, 9 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
Cacao Barry Cocoa Powder
NOW Foods, Erythritol, Great-Tasting Substitute for Sugar, Zero Calories, Low Glycemic Impact, 2.5-Pound
Bob's Red Mill Almond Flour
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 for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.