Halloween Mummy Brownies — Sugar Free, Gluten Free, Low Carb

These sugar-free mummy brownie treats are incredibly simple to make. Even if decorating isn’t your strong suit, you’ll be able to pull these together with ease.

The brownies are chewy, rich, low carb, keto-friendly, and gluten-free, yet they taste like the indulgent treats Halloween is known for—sweet and satisfying without refined sugar.

These Halloween treats are for the kids — and for adults who love fun food

Last year a reader asked why we didn’t have any Halloween treats on the site. I assumed readers might not want cute themed foods, but I was wrong. Adults enjoy playful treats, and sometimes these recipes are meant for kids or for sharing with family and friends.

Not everyone follows a diet strictly or counts macros, and some people can’t take a cheat day and simply move on the next day. Over the next few weeks I’ll share whimsical, approachable Halloween recipes you can make whether you’re following a special diet or just want a festive treat.

Best sweeteners for this recipe

I tested the brownie base with several sweeteners: allulose, erythritol, and a blend of erythritol with monk fruit. Here’s how they compared:

1. Allulose: The best result. No aftertaste, brownies stayed soft when chilled, and the texture remained smooth without graininess. Ideal if you want to keep brownies longer than a day.
2. Erythritol: Good texture with a slight cooling effect. Brownies made with erythritol tend to firm up as they cool, which some prefer for a firmer bite.
3. Erythritol + Monk Fruit blend: Reduced cooling sensation, good texture, and slower to grain or harden. These held up well for a day after baking.

If allulose isn’t available, a blend of sweeteners works well. You can substitute allulose at a 1:1 ratio with either 100% erythritol or a 50/50 erythritol and monk fruit mix.

Sugar-free brownie baking tips

Follow a few simple steps to make sure your sugar-free brownie batter turns out right every time.

Start with room temperature ingredients. Adding cold eggs to warm melted butter can cause the mixture to seize.

1. Sift or whisk the dry ingredients to eliminate lumps.
2. Allow melted butter to cool to just above room temperature. Melt in short bursts in the microwave—avoid boiling. Overly hot butter can cook the eggs when added.
3. Add the melted butter, vanilla, melted sugar-free chocolate, and one room-temperature egg to the dry mix. Blend until smooth.
4. Add the remaining eggs one at a time, mixing between additions until the batter is even.
5. Smooth batter into a greased 9×9 pan lined with parchment for easy removal, then bake.
6. After cooling, cut brownies into eight larger rectangles or twelve smaller pieces depending on the size you prefer.

Frosting & piping tips

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

To create the mummy bandages, use a basketweave piping tip (Wilton #8 works nicely). Hold the tip upside down so the flat side faces upward; this produces the flat, ribbon-like strips you want for the bandage effect.

It’s forgiving and easy: pipe horizontal strips, then a few vertical lines and cross a couple over the eyes. Imperfection looks more authentic—don’t stress small mistakes.

Sugar-free googly eyes and alternatives

It’s possible to make sugar-free royal icing and create homemade googly eyes; instructions are included on the recipe card. Making your own white royal icing also allows you to make sugar-free sprinkles if you’d like.

If making googly eyes from scratch isn’t appealing, here are a few options:

Option 1

Melted chocolate: Melt white sugar-free chocolate for the eye base and add a dot of dark melted chocolate for the pupil.

Option 2

Buttercream: Tint small blobs of frosting with black food coloring to pipe simple eyeballs.

Option 3

Edible candy eyes: Using store-bought edible eyes adds a small amount of carbs—consider that if you track net carbs. One teaspoon of small candy eyes contains around four net carbs, which for many is an acceptable addition.

Storage & serving suggestions

Refrigerate these brownies. If you use erythritol, expect the brownies to firm up in the fridge. Allulose is recommended for this recipe because it keeps the brownies soft and chewy straight from the refrigerator.

Stored in the fridge, the brownies stay at their best for up to three days. After that they begin to dry out and lose some chewiness, 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 tightly wrapped. To thaw, remove wrapping and let them defrost in the refrigerator overnight, then frost and decorate after they’re fully thawed.

Brownies made with erythritol or monk fruit blends do not freeze as well; their texture can change noticeably after thawing.

Looking for more Halloween treats?

If you like spooky desserts, try other Halloween-inspired sugar-free recipes for a seasonal spread. These recipes offer fun themes while keeping refined sugar out of the picture.