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
Watch Video
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
The Dangerous Triple Threat In India, over 55% of adults are now overweight or obese, and sugar consumption has tripled since the 1970s. When obesity meets excessive sugar intake, the result is a silent killer: heart disease. This isn't just about weight. The combination of obesity and sugar creates a biological cascade that damages your heart in three critical ways: 1. Insulin Resistance Blocks Fat Burning Obese individuals already struggle with insulin resistance. Added sugar floods the bloodstream with glucose, forcing the pancreas to produce more insulin. Over time, cells stop responding to insulin, leading to type 2 diabetes — the most common form in India. High insulin levels also prevent fat burning, keeping you stuck in weight-gain mode while accumulating dangerous visceral fat around your organs. 2. Inflammation Damages Blood Vessels Excess sugar triggers chronic inflammation throughout the body. Inflammatory markers like CRP and IL-6 attack artery walls, creating plaque buildup and increasing blood pressure. Obesity independently increases inflammation through fat cells that release inflammatory chemicals. Together, they create a 3-4x higher risk of cardiovascular disease. 3. Dyslipidemia and Fatty Liver Sugar intake directly causes dyslipidemia — abnormal cholesterol levels with high triglycerides and low HDL. This "bad cholesterol combo" is the primary driver of heart attacks. Excess sugar also leads to fatty liver disease (NAFLD), which further worsens insulin resistance and inflammation, creating a vicious cycle. Hidden Sugar in Everyday Indian Foods The danger isn't just in sweets. Hidden sugars lurk in: Packaged sauces (tomato ketchup, chutneys) Traditional sources: jaggery, khandsari, and sweetened beverages Ready-to-eat meals and packaged snacks Flavored milk and sweetened curd Breads and biscuits marketed as "healthy" One cup of packaged tomato ketchup can contain 4-5 teaspoons of sugar — equivalent to 20-25 grams! Warning Signs You're at Risk Check if you have these red flags: Symptom Why It Matters Waist size >40 inches (men) or >35 inches (women) Visceral fat drives insulin resistance Blood sugar >100 mg/dL (fasting) Early insulin resistance Triglycerides >150 mg/dL Sugar-induced dyslipidemia Blood pressure >130/85 mmHg Inflammation-based hypertension Constant cravings for sweets Sugar addiction cycle Practical Indian Solutions to Protect Your Heart 1. Follow the 10% Sugar Rule WHO recommends free sugars <10% of daily energy (ideally <5%). For a 2000-calorie diet, this means ＜50 grams sugar daily (about 10 teaspoons). 2. Replace Refined Sugar with Natural Alternatives Stevia: Zero-calorie,不会影响 blood sugar Monk fruit: Natural, anti-inflammatory Erythritol: Low-calorie, doesn't spike insulin These work well in chai, coffee, and desserts without the heart damage. 3. Choose Millets Over Maida Swap refined flour (maida) for millets (ragi, jowar, bajra). Millets have lower glycemic index, higher fiber, and reduce insulin spikes. 4. Post-Meal Walking + Sugar Reduction Walk 15 minutes after meals to improve insulin sensitivity by 20-30%. Combined with sugar reduction, this doubles heart protection. 5. Read Labels for Hidden Sugar Check for: sucrose, glucose, fructose, maltose, dextrose, "natural flavors," and "sweetened with fruit juice." Indian packages often hide sugar under these names. https://drmohans.com/hidden-sugars-in-everyday-indian-foods/ https://www.who.int/tools/elena/interventions/ssbs-childhood-obesity https://www.health.harvard.edu/diabetes-and-metabolic-health/the-sweet-danger-of-sugar https://ckbirlahospitals.com/bmb/blog/impact-of-excess-sugar-consumption-on-heart-health https://www.kailashhealthcare.com/blog/prediabetes-warning-how-to-protect-your-heart-and-reverse-the-risk
Plant Protein for Vegans: Getting All 9 Essential Amino Acids on an Indian Diet
A vegan diet does not have to mean low protein. In fact, an Indian vegan plate can be very nourishing if you understand food pairing. The body needs 9 essential amino acids from food, and while many plant proteins are lower in one or two of them, combining different plant foods over the day fills the gap. The simplest rule is to pair legumes with grains. Dal, rajma, chana, moong, and soy are rich in lysine, while rice, wheat, and millets help balance methionine and other amino acids. This is why traditional foods like dal-rice, chole-roti, and khichdi work so well. You do not need every amino acid in one meal; a balanced day matters more. Soy is the standout vegan protein because it is naturally complete. Tofu, tempeh, soy milk, and soy chunks are excellent options for people who want an easier way to meet protein needs. Quinoa is another complete plant protein, though it may be less common in everyday Indian kitchens. Nuts and seeds can further improve the quality of your overall protein intake, even if they are not complete on their own. For Indian vegans, practical meal ideas include moong dal with rice, rajma with roti, besan chilla with chutney, and poha with peanuts. If you want to boost protein even more, add tofu bhurji, soy chunks curry, or a side of hummus and seeds. The goal is not perfection in one plate, but consistency across the day. https://nutristar.in/blogs/news/amino-acids-and-their-sources-in-the-everyday-vegetarian-indian-diet https://www.business-standard.com/health/vegetarian-protein-sources-indian-diet-guide-125100801009_1.html https://sachinmarda.com/complete-proteins/
Post-Meal Protein: The Secret to Better Insulin Sensitivity
If you're managing diabetes, you've probably heard: "Walk after meals." But there's another powerful tool most people overlook—eating protein around mealtime. The timing and amount of protein can dramatically impact your post-meal blood sugar and insulin response. Let's dive into what the science actually says. The Big Question: Does Post-Meal Protein Improve Insulin Sensitivity? Here's where it gets interesting—and counterintuitive. What happens acutely (right after eating protein): Protein added to carbohydrate meals reduces glucose spikes by 17-52% in people without diabetes Insulin secretion increases by 56-76% when protein is combined with carbs Eating protein and vegetables before carbohydrates lowers glucose by 29% at 30 min, 37% at 60 min, and 17% at 120 min compared to eating carbs first The catch: Higher insulin doesn't automatically mean better insulin sensitivity. In people with type 2 diabetes, the story is different: Animal protein lowered glucose AUC by only 13% (vs. 31% in non-diabetics) Dairy protein reduced glucose by 18% but increased insulin AUC by 34% Insulin effectiveness was diminished after protein+carb combinations, failing to improve glucose responses in T2D patients The bottom line: Protein increases insulin secretion but may not improve insulin sensitivity in people with diabetes. What About High-Protein Diets Long-Term? Important warning: A low-calorie, high-protein diet—even when effective for weight loss—causes insulin resistance by increasing post-meal blood glucose. In a landmark study: Both groups lost 10% of body weight Normal-protein group: gained insulin sensitivity High-protein group: became more insulin resistant High-protein group showed increased oxidative stress genes, while normal-protein group showed decreased oxidative stress The takeaway: More protein isn't always better. The conventional wisdom supporting high-protein diets can be misleading for diabetes health. The Real Secret: Protein Timing + Food Order The most practical finding for diabetes management: Eat protein and vegetables BEFORE carbohydrates: Eating Order Glucose Reduction Insulin Reduction Protein + veggies first, then carbs 29% (30 min), 37% (60 min), 17% (120 min) Significantly lower Carbs first, then protein No benefit Higher spikes Why this works: Protein stimulates insulin secretion before glucose enters the bloodstream This "priming" effect helps your body handle the incoming carbohydrate load Slower gastric emptying delays carbohydrate absorption Protein Type Matters: Fast vs. Slow Absorbing Not all proteins work the same way: Protein Type Absorption Speed Effect on Insulin Best For Diabetes? Whey/Soy Fast-absorbing Significantly diminishes insulin action more ❌ Not ideal Casein Slow-absorbing Less negative impact on insulin action ✅ Better choice Dairy protein Medium 18% glucose reduction, 34% insulin increase ⚠️ Moderate Plant protein Medium-slow 52% glucose reduction, 64% insulin increase ✅ Good choice Animal protein Medium 31% glucose reduction, moderate insulin increase ⚠️ Moderate Practical Strategy for Better Blood Sugar Control Based on the science, here's your action plan: 1. Food Order Protocol First: Protein + non-starchy vegetables (dal, curd, paneer, sautéed veggies) Second: Carbohydrates (roti, rice, bread) 2. Protein Amount Not too much: High-protein diets impair insulin sensitivity Not too little: Moderate protein with meals reduces glucose spikes Sweet spot: 15-25g protein per meal (roughly 1 cup dal or 100g paneer) 3. Combine with Post-Meal Movement Since you already practice post-meal physical activity (walking, yoga): Protein + vegetables first → slows glucose absorption 10-15 min walk after meal → further improves glucose uptake Together: Synergistic effect on blood sugar control 4. Choose Indian-Friendly Protein Sources ✅ Dal (plant protein, slow-absorbing) ✅ Curd/Greek yogurt (dairy, contains casein) ✅ Paneer (dairy, slow-absorbing) ✅ Chickpeas, rajma, chana (plant protein) ⚠️ Whey protein supplements (fast-absorbing, use cautiously) The Post-Meal Insulin Surge: Villain or Hero? New research challenges old beliefs: A robust post-meal insulin response is actually a GOOD sign: Predicts favorable metabolic function in future years Linked to better beta-cell function and lower glucose levels Does NOT indicate insulin resistance when adjusted for glucose levels Women with highest insulin response had significantly reduced risk of developing pre-diabetes/diabetes Translation: Don't fear the insulin spike after protein. It's your body working properly! https://temertymedicine.utoronto.ca/news/post-meal-insulin-surge-not-villain-says-new-research https://www.sciencedirect.com/science/article/abs/pii/S0026049512001953 https://www.masteringdiabetes.org/high-protein-diets-impair-insulin-sensitivity/ https://news.weill.cornell.edu/news/2015/06/food-order-has-significant-impact-on-glucose-and-insulin-levels-louis-aronne
Does Protein Mask the Aftertaste of Sugar Alternatives? Science Explained
Ever noticed how protein bars with stevia still taste "off"? Or how adding Greek yogurt to erythritol-sweetened coffee makes it smoother? You might be wondering: Does protein actually mask the aftertaste of sugar alternatives? Let's break down the science. The Aftertaste Problem: Why Sugar Alternatives Taste Weird Most non-sugar sweeteners—stevia, aspartame, saccharin, acesulfame K—bind to bitter taste receptors (TAS2R31 and TAS2R43) instead of just sweet ones. This creates that metallic, bitter, or chemical aftertaste that makes people reject reduced-calorie foods. For example: Stevia: The easiest-to-isolate compound has a "metallic aftertaste" Saccharin & Acesulfame K: Detected by bitter receptors, causing persistent aftertaste Artificial compounds: "Synthetic sweeteners have failed to give the same sensation as natural sugars" What Protein Actually Does (The Science) Protein doesn't directly block bitter receptors. Instead, research shows two mechanisms: Salivary Protein Interaction: Sweeteners may interact with salivary proteins called mucins, which delay taste perception. This creates a smoother mouthfeel but doesn't eliminate aftertaste. Flavor Masking Through Texture: When you combine protein-rich foods (yogurt, nuts, legumes) with sugar substitutes, the protein creates a thicker texture that dilutes the concentration of sweeteners hitting your taste receptors. This creates a "masking effect" by reducing intensity, not by blocking bitter signals. Key point: "Sweeteners or sugar substitutes... can be used to mask the detectable aftertaste of some artificial sweeteners" when combined with other ingredients. Protein is one ingredient in this mix, not the magic solution. What Actually Works Better Than Protein Recent research reveals compounds that directly inhibit bitter receptors: Solution How It Works Best For (R)-(-)-Carvone (spearmint compound) Inhibits TAS2R31 and TAS2R43 bitter receptors Saccharin, acesulfame K Menthols Reduces TAS2R31 responses Saccharin Newer Stevia Versions Modified molecular structure avoids metallic aftertaste Pure stevia extracts Sodium Ferulate Patented by Kraft Foods to mask acesulfame's aftertaste Acesulfame K Scientists are creating "newer versions of Stevia that don't have an unfortunate aftertaste" by understanding the 3D protein structure responsible. Practical Tips for Your Diabetes Diet If you're using sugar alternatives for blood sugar control: Pair sugar substitutes with protein-rich foods: Add erythritol-sweetened coffee to Greek yogurt, or stevia-desserts with nuts. The protein creates better texture and reduces aftertaste perception. Choose newer formulations: Look for "rebamium" or "newer stevia" versions that have been modified to eliminate metallic aftertaste. Use natural flavor inhibitors: Add spearmint extract or mild menthol to bitter-tasting sweeteners. Combine sweeteners: Mix stevia with erythritol or monk fruit. Different sweeteners complement each other and reduce individual aftertastes. Don't overuse: "A little sugar would be okay" if you're leading a healthy lifestyle—sometimes blending 50% sugar + 50% alternative works better than 100% substitute. Bottom Line Protein alone doesn't mask sugar alternative aftertaste through receptor blocking. It helps by: Creating better texture that dilutes sweetener intensity Interacting with salivary mucins to delay taste perception Being part of a "flavor package" that masks bitter notes Better solutions exist: Spearmint carvone, modified stevia versions, and bitter receptor inhibitors directly eliminate aftertaste. For diabetes management, focus on newer sweetener formulations and strategic food pairing rather than hoping protein will solve the aftertaste problem. https://www.sciencedaily.com/releases/2025/08/250825015638.htm https://www.discovermagazine.com/closing-in-on-a-non-sugar-sweetener-one-without-a-weird-aftertaste-40844