Halloween Mummy Sugar-Free Brownie Treats

As it turns out, adults and kids love these Halloween Mummy Sugar-Free Brownie Treats. While several natural sweeteners can be used in this recipe, Allulose wins the taste test.



Brownie Batter

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

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




Preheat oven to 350F, grease, and prepare a 9×9 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 melted butter, sugar-free chocolate chips, Vanilla, and one room-temperature egg whisk until blended.
Continue to add one egg at a time and blend before adding the next.

Spread batter into the bottom of a square 9×9 pan and bake for 20 minutes. Do not overbake.

Remove from oven and place on a cooling rack until brownies are completely relaxed.


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 coloring (optional). Turn up to medium and then high until the whipped cream and cream cheese fluff up and resemble buttercream frosting.

Do not overbeat. Overheating will cause the mixture to liquefy.

Googly Eyes

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 colors you want and add gel food coloring, a few drops at a time, mixing well until you achieve the shades you like.

To thin each color for piping consistency, add 1 teaspoon of water at a time and stir well, continuing to add water in 1/2 teaspoon increments until your mixture can be easily piped but still holds its shape without spreading.

Once your icing is colored and has the right consistency, scoop it into a piping bag fitted with size 2 or 3 tips. 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 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 upside down to create the strips of frosting. Draw lines on the brownies in all directions and then pop on a set of googly eyes. Don’t worry if it is messy; that’s the point.


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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