Welcome to the world of sugar free joy!
Low Carb Sugar-Free Sweets & Cakes
Artinci was born out of Aarti's and Sumit's (Artinci's founders) abiding love for great-tasting dessert, while helping them stay committed to their health goals as well. As a result, Artinci makes delicious desserts with zero sugar, that are science and evidence-backed.
Aarti and Sumit come from a family of three generations of diabetics. They were themselves diagnosed pre-diabetic in 2012, and right there began a lifelong quest of a healthy, active lifestyle, including healthy swaps in food
Sugar free Sweets & Cakes
- Sugar free Kaju KAtli
- Keto / Sugar free Almond cakes
Sugar-Free Kaju Katli — 60% Premium Cashews, Stevia Sweetened | Artinci
Vanilla & Chocolate Marble Sugar free Cake - Diabetic-Friendly, Keto, Gluten-Free (contains egg)
Aarti Laxman (Founder)
Artinci is founded by Aarti Laxman, a certified Metabolic coach in the Low-Carb Nutrition & Metabolic Health domain from dLife.in, India’s only legally tenable course in this subject—recognized by the NSDC (under the Ministry of Skill Development & Entrepreneurship, Govt. of India). It’s also internationally accredited by the CPD Standards Office UK, with a global record of 144 CPD hours—the highest for any course of its kind. The accreditation is both nationally valid and globally recognised in over 50+ countries..
Recognition of artinci's journey
Festive Gifting in Artinci
Lowest Sugar spikes. Ever!
We did not stop at taking out just the sugar! Our creations are made with low carb ingredients along with plant based low GI sweeteners to ensure that you enjoy your desserts without worrying about sugar spikes. Read More
Keto, low carb
All our products have atleast 40-80% lower carbs than regular desserts & snacks. We make keto diets easy with specially crafted delicacies while you work on your diet. Read More
lose weight the low carb way!
Weightloss journeys are challenging and whats more challenging are managing cravings. Every Artinci creation is designed as low carb which aids in weightloss. We highly recommend moderation and small portion sizes! Read More
only healthy fats allowed inside :-)
We choose only butter, ghee or cold pressed sunflower oil for our products to ensure that you get high quality good fats only Read More
Let customers speak for us
I am a type 1 diabetic (diagnosed in 2021 as an adult!) who just moved back to India from the US after 7 years. I was so happy and pleasantly surprised to find artinci and absolutely love their products! Favorites are protein laddoo, almond cookies and millet cake. Everything is so good and healthy! India now has no more excuses to move on to healthier, sugar free sweets!
Amazing protein sugar free ladoo. We are addicted to them. Have ordered 20 packets already Awesome filling snack.. Well done, Artinci!!
Amazing protein sugar free ladoo. We are addicted to them. Have ordered 20 packets already Awesome filling snack.. Well done, Artinci!!
It’s an ultimate option for those who are suffering from Diabetes. Also for them, who are doing work out for weight control and need some munching/snacks in evening. Thank you for launching this tasty and healthy product.
The laddoos are awesome just one thing that it can be more soft.
The taste of the sweets are best. My cravings for sweets now can be overcomed as I can eat freely
It was as sweet as sugar! It's hard to believe that it's made with stevia!
Taste and texture was much above expectations and much appreciated.
Your kalajamun and kaju katli and motichoor were super delicious ! Out of the world! Thank you so much for giving a diabetic person this privilege at home ! 🫶🏻 lots of love
Your kalajamun and kaju katli and motichoor were super delicious ! Out of the world! Thank you so much for giving a diabetic person this privilege at home ! 🫶🏻 lots of love
The berry cake was soft n moist..tasted good even more as it was sugar free..so a healthy option for diabetics...
Nice taste and good quality never make us feel that due to diabetes we diprived of of having sweets
Being diabetic, I can say this with absolute confidence that these products I ordered, DID NOT SPIKE MY SUGAR. In fact in a balanced diet, it's ideal. Just a bit pricey for regular orders. Spread Bakeries all over, you definitely have a winning product and it will help reduce costs too. Thank you SharkTank for this wonderful couple..
Being diabetic, I can say this with absolute confidence that these products I ordered, DID NOT SPIKE MY SUGAR. In fact in a balanced diet, it's ideal. Just a bit pricey for regular orders. Spread Bakeries all over, you definitely have a winning product and it will help reduce costs too. Thank you SharkTank for this wonderful couple..
Delicious and also it did not spike my sugar
100% Sugar-Free Desserts लगी Namita को Delicious
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Sweeteners
Zero calorie sweeteners created for your beverages, bakes and mithais. We know from experience that one sweetener doesn't fit all the desserts!
Indian Sweets
Discover the perfect blend of sweetness and health with our delicious sugar-free Indian Sweets.
Cookies
These cookies are your best partners for an anytime snack, chai-time or while traveling to work or wherever.
Cakes
Choose from a range of Delicious keto and diabetic friendly cakes. Tea-time has never been better!
All about Sugar and sugar-free
Most non-starchy vegetables have a very low glycemic index (GI ≤ 55) and cause minimal or no blood sugar spikes, making them ideal for diabetes management, weight loss, and steady energy. Why some vegetables are “blood-sugar friendly” Low GI + high fiber: Non-starchy vegetables digest slowly, releasing glucose gradually instead of all at once. Low carb density: Many have very few digestible carbs per serving, so their glycemic load (GL) is tiny even if you eat a decent portion. Nutrient-rich: They add vitamins, minerals, and antioxidants without spiking sugar. Best vegetables that won’t spike blood sugar These are consistently listed as low-GI, low-GL choices: Leafy greens (GI ~10–15) Spinach (palak) Kale Lettuce (romaine, iceberg) Arugula Collard greens, Swiss chard, bok choy, amaranth leaves (chaulai), drumstick leaves (moringa) Why: Extremely low in carbs and calories, high in fiber and micronutrients. Cruciferous vegetables (GI ~10–15) Broccoli Cauliflower Cabbage (green, red, Chinese) Brussels sprout Why: High fiber, low net carbs, and compounds that may support metabolic health. Other non-starchy veggies (GI ~10–35) Zucchini, cucumber, bottle gourd (lauki/tori) Bell peppers, chillies Tomatoes, eggplant (baingan) Asparagus, green beans, bhindi (okra) Mushrooms, celery, radish, onions, garlichome. Note on carrots: Raw carrots have a moderate GI (~35) but low GL per typical serving, so they’re usually fine in reasonable portions. Vegetables to limit if you’re watching spikes These are higher in starch and can raise blood sugar more: Potatoes (especially boiled/mashed) Sweet potatoes (better than white potato but still starchy) Corn, peas (in large amounts) Pumpkin/winter squash in big portions Beetroot in large servings You don’t have to avoid them completely; just watch portion size and pair them with protein, fat, and fiber. How to use these vegetables in Indian meals Breakfast: Spinach/methi paratha with less atta, or veggie omelette with onions, tomatoes, peppers. Lunch/Dinner: Lauki, tinda, tori, bhindi, baingan, cabbage, broccoli, cauliflower sabzi with minimal oil. Big salad of cucumber, tomato, onion, carrot (small amount), and leafy greens. Snacks: Roasted chana with cucumber slices. Sautéed mushrooms or peppers as a side. Pairing vegetables with dal, curd, paneer, tofu, eggs, or lean meat further blunts any glucose rise. Simple rules to remember Fill half your plate with non-starchy vegetables. Choose mostly leafy + cruciferous + watery veggies. Watch portions of starchy veg (potato, corn, peas, sweet potato). Combine with protein + healthy fat for even steadier blood sugar.
Vegetables First, Spikes Less: How Meal Order Can Flatten Your Glucose Curve
Does eating vegetables first reduce glucose spikes? If you’ve ever wondered whether the order you eat your food matters for blood sugar, the short answer is: yes. Research shows that starting a meal with non‑starchy vegetables (and/or protein) and saving rice, roti, bread, or sweets for last can significantly blunt the glucose spike from that same meal. In people with type 2 diabetes, eating vegetables and protein before carbohydrates lowered post‑meal glucose by about 29% at 30 minutes and 37% at 60 minutes, with the overall glucose curve dropping by up to 73% compared to eating carbs first. Similar benefits have been seen in healthy adults and in young women at higher risk for early‑onset diabetes when they followed a “vegetable‑first” sequence. Why does vegetable‑first work? The effect isn’t magic; it’s physiology. When you eat fiber‑rich vegetables first: Fiber forms a gel in the stomach and small intestine, slowing gastric emptying and delaying carbohydrate digestion. Enzymes have slower access to starch, so glucose enters the bloodstream more gradually. Gut hormones like GLP‑1 are stimulated, which improves insulin response and further smooths the glucose rise. Adding protein/fat before carbs (e.g., dal, paneer, eggs, curd, nuts) enhances this effect by further slowing digestion and stimulating incretin hormones. What do studies actually show? Key findings from clinical trials and reviews: In a well‑known study of adults with type 2 diabetes, eating vegetables + protein before carbs reduced the incremental area under the glucose curve by ~73% and insulin exposure by ~48% versus eating carbs first. A Japanese study found that eating vegetables before rice reduced post‑meal glucose by ~39% in healthy subjects.glycemicsnap A 2026 crossover trial in young women at high risk for early‑onset diabetes showed that a vegetable‑first sequence lowered 0–1 h and 0–2 h glucose curves, reduced peak glucose, delayed time‑to‑peak, and improved “time in range.” Reviews of multiple RCTs conclude that consuming vegetables, fruits, or protein before carbohydrate‑rich foods consistently reduces postprandial glucose and iAUC. How to use “vegetable‑first” in an Indian meal You don’t need a new diet—just a new sequence: At home (thali style): Start with sabzi/salad (bhindi, lauki, cabbage, cucumber–tomato–onion salad, etc.). Then eat protein: dal, chana, rajma, paneer, egg, chicken, fish, or curd. Finish with carbs: rice, roti, paratha, pav, or idli/dosa. If you have sweet or fruit, keep it at the very end and in a small portion. At a restaurant or party: Fill half your plate first with salad and cooked vegetables. Take a modest portion of protein (dal, paneer tikka, grilled chicken/fish). Then enjoy your rice/roti/bread last. Sip water or buttermilk instead of sugary drinks with the meal. For chai + snack routines: If you must have a biscuit or namkeen, eat a few bites of nuts, roasted chana, or a small bowl of curd first, then the snack. Better: pair chai with protein/fiber (boiled chana, sprouts, peanuts) and keep refined carbs minimal. How much does it help in real life? Exact numbers vary by person and meal, but typical patterns seen in studies: Peak glucose after the meal can be ~30–50% lower when vegetables/protein come first. The overall glucose exposure over 2–3 hours (area under the curve) can drop by ~40–70%. Benefits appear in people with and without diabetes, though absolute reductions are often larger in those with higher baseline glucose. This doesn’t mean you can eat unlimited carbs; it means the same meal hits your blood sugar more gently when you sequence it wisely. Who should especially try this? Vegetable‑first meal order is especially useful for: People with prediabetes or type 2 diabetes looking to reduce post‑meal spikes. Those with PCOS, gestational diabetes risk, or strong family history of diabetes .Anyone trying to lose weight while keeping energy stable and cravings lower. People who already eat relatively healthy but still see high post‑meal readings on CGM or glucometer. Simple rules to remember Use this as your default plate sequence: Fiber first: salad, cooked non‑starchy vegetables. Protein + healthy fats next: dal, curd, paneer, eggs, meat, nuts. Carbs last: rice, roti, bread, potatoes, sweets. Think of it as “glucose dressing”: fiber → protein/fat → carbs.smarteatinghabits Caveats and common mistakes Don’t skip carbs entirely if you’re active or under medical advice; just move them later in the meal. Portion still matters: a huge serving of rice will still raise glucose, even if eaten last. Very high‑fiber meals may cause bloating in some; increase gradually and drink water. If you use insulin or diabetes medications, monitor your readings when you change meal order and discuss adjustments with your doctor. Bottom line You don’t always need a new diet plan to improve blood sugar. Sometimes, the easiest win is changing the order on your plate: vegetables and protein first, carbs last. It’s a low‑effort, high‑impact habit that can flatten glucose spikes, support weight management, and improve metabolic health over time.
Do Starchy Vegetables Raise Blood Sugar? What to Eat & How to Portion
Yes, starchy vegetables can raise blood sugar more than non-starchy vegetables because they contain more digestible carbohydrates that break down into glucose during digestion. However, they are not “bad” for blood sugar when eaten in appropriate portions and prepared in blood-sugar-friendly ways. What are starchy vegetables? Starchy vegetables are nutrient-rich plant foods that are higher in carbohydrates (mainly starch) compared to non-starchy vegetables. Common examples include: Potatoes (white and sweet) Corn Green peas Yams and taro Cassava (yuca) Plantains Winter squashes (butternut, acorn, pumpkin) Parsnipsprediabetes In contrast, non-starchy vegetables (leafy greens, broccoli, cauliflower, peppers, tomatoes, etc.) have much lower carbohydrate content and cause minimal blood sugar spikes. How starchy vegetables affect blood glucose When you eat starchy vegetables, the starch is broken down into glucose, which enters the bloodstream and raises blood sugar. The size of the spike depends on:prediabetescenters Type of vegetable: Potatoes, cassava, and some preparations of sweet potatoes and yams have higher glycemic index (GI) values and raise blood sugar faster. Cooking method: Baking, frying, or mashing tends to increase GI, while boiling or steaming often lowers it. For example, baked potatoes can have a GI as high as 85–111, while boiled potatoes are lower. Portion size: Larger portions deliver more carbs and cause bigger glucose rises. What you eat them with: Pairing with protein, healthy fats, and fiber (dal, curd, nuts, salads) slows digestion and blunts spikes. Many starchy vegetables still fall in the low-to-medium GI range when boiled and eaten in moderate portions (e.g., boiled sweet potato GI ~44, corn ~52, green peas ~22–48). Starchy vs non-starchy vegetables for diabetes Non-starchy vegetables: Very low in carbs, high in fiber and water, minimal impact on blood sugar. Recommended to fill half your plate at meals. Starchy vegetables: Higher in carbs, can raise blood sugar more, but still provide fiber, vitamins, and minerals. Best treated like grains or roti in a meal plan and portioned accordingly. For people with diabetes or prediabetes, non-starchy vegetables are the safest “free” category, while starchy vegetables should be counted as part of your carbohydrate budget. How to include starchy vegetables without big spikes You do not need to avoid starchy vegetables completely. Use these strategies: Control portions: Limit to about ½ cup cooked or 1 small serving per meal, depending on your carb target. Choose lower-GI options and methods: Prefer boiled/steamed sweet potato, yam, peas, corn on the cob over baked/fried potatoes or instant mashed potatoes. Pair smartly: Combine with protein (dal, paneer, eggs, chicken), healthy fats (nuts, seeds, ghee/olive oil), and plenty of non-starchy vegetables/salad. Mind timing: Some people find post-meal walking helps blunt glucose rises after higher-carb meals.scienceinsights Track your response: If you use a glucometer or CGM, check your own post-meal readings to see which starchy vegetables and portions work best for you. Bottom line Starchy vegetables do raise blood sugar more than non-starchy vegetables, but they are not forbidden. With sensible portions, smarter cooking methods, and balanced meals, they can fit into a blood-sugar-friendly, diabetes-conscious diet—especially in an Indian context where potatoes, peas, corn, and certain root vegetables are common.
Does Ghee Raise Blood Sugar? The Truth for Diabetes & Weight Loss
No—pure ghee does not raise your blood sugar on its own. It has virtually no carbohydrates and a glycemic index (GI) of 0, so it doesn’t trigger a glucose spike the way rice, roti, sugar, or juice do. Why ghee doesn’t spike glucose Zero carbs, zero sugar: Ghee is ~99–100% fat with trace proteins and no meaningful carbs. Without carbs, there’s nothing to convert into glucose in the short term. GI = 0: Because it contains no digestible carbohydrates, ghee’s glycemic index is effectively zero. Meal effect, not ghee effect: If your sugar rises after “ghee + roti” or “ghee + rice,” the spike comes from the carbs in roti/rice, not the ghee. Can ghee actually blunt a spike? Yes—when eaten with carb-heavy foods, the fat in ghee can slow gastric emptying and carb absorption, leading to a more gradual post‑meal rise instead of a sharp peak. Example: In an Indian study, white rice cooked with ghee showed a smaller post‑meal glucose rise than rice alone, because fat slowed digestion.zanducare Important nuance: This doesn’t “lower” your baseline sugar or replace medication; it just changes the shape/timing of the spike. How much ghee is sensible (especially with diabetes)? Ghee is calorie‑dense and high in saturated fat, so portion matters even if it doesn’t spike glucose. Typical safe range: 1–2 teaspoons/day for most adults with diabetes, adjusted for your total calories, weight goals, and heart risk. If you’re aiming for weight loss: Stick to the lower end (around 1 tsp) and track total fat intake, since excess calories can worsen insulin resistance over time. Heart health note: If you have high LDL, familial hypercholesterolemia, or established heart disease, discuss saturated fat limits with your clinician; ghee may still fit, but in smaller amounts and within an overall heart‑healthy pattern.prediabetescenters Smart ways to use ghee for stable sugars Add ½–1 tsp ghee to dal, sabzi, or curd to increase satiety and slow carb absorption. Use ghee to temper spices for low‑carb veggie dishes instead of loading up on starchy sides.zanducare Pair ghee with protein + fiber (e.g., ghee + egg bhurji + salad; ghee + moong chilla + curd) to further flatten glucose curves. Avoid “ghee on empty roti/paratha” thinking: the flour is the main driver of your spike, not the ghee. Common myths, clarified Myth: “Ghee increases blood sugar.”Fact: Pure ghee has no carbs and GI = 0; it does not directly raise glucose. Myth: “Ghee cures diabetes.”Fact: No food replaces medication or lifestyle changes; ghee can be part of a balanced diet but isn’t a treatment. Myth: “More ghee = better sugar control.”Fact: Excess calories and saturated fat can worsen insulin resistance and heart risk; moderation is key.