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
What They Are Stevia Extracted from leaves of the Stevia rebaudiana plant; active compounds are steviol glycosides (e.g., Reb A). Extremely sweet, so only tiny amounts are needed; many commercial powders blend stevia with bulking agents (which can affect tolerance). Erythritol A sugar alcohol found naturally in some fruits/fermented foods; commercially made by fermenting glucose. Provides bulk like sugar, making it popular in keto/diabetic baking and “sugar-free” products. Key Differences at a Glance Feature Stevia Erythritol Source Plant extract (Stevia rebaudiana) Sugar alcohol (polyol) Sweetness vs sugar 200–400× sweeter ~60–80% as sweet Calories Essentially 0 in typical use Very low (~0.2 kcal/g) Glycemic impact GI = 0; no meaningful rise in glucose/insulin GI = 0; negligible glucose/insulin effect Taste profile Can be bitter/licorice-like; often blended Closest to sugar in taste/texture Digestive tolerance Generally good; GI upset usually from blends High doses → gas, bloating, diarrhea in some Safety highlights Purified stevia considered safe; animal data raise theoretical liver/kidely concerns at very high doses Observational links between high blood erythritol and 3-year MACE risk; mechanism may involve platelet activation (more research needed) Best uses Beverages, yogurt, light sweetening Baking, bulk replacement, sugar-free candies Blood Sugar & Diabetes: Which Is Better? Both have GI = 0 and do not meaningfully raise blood glucose or insulin when used instead of sugar, making them suitable for diabetes and prediabetes. Stevia: A 2025 meta-analysis (26 studies, 1,439 participants) found stevia modestly reduced fasting blood glucose, especially in people with higher BMI/diabetes, but did not significantly change HbA1c or insulin.scispace Erythritol: Trials show no significant effect on glucose, insulin, or cholesterol even at 50 g doses; however, recent observational data associate high circulating erythritol with higher 3-year cardiovascular event risk. Practical pick: If you have diabetes and elevated cardiovascular risk, many clinicians currently lean toward stevia or monk fruit as the first choice, using erythritol in smaller amounts or blended forms. Side Effects & Safety Stevia Generally well tolerated; possible mild GI upset, nausea, or bitter aftertaste at high concentrations. alth+1Watch labels: some “stevia” products contain erythritol, maltodextrin, or dextrose, which can affect tolerance or glucose.acibademinternational Erythritol Most common issue: dose-dependent GI symptoms (gas, bloating, diarrhea), though better tolerated than other sugar alcohols. Cardiovascular signal: Observational studies link high plasma erythritol to increased risk of heart attack/stroke over 3 years; causality is unproven, but it has prompted caution with very high daily intakes. How to Use Them (India-Friendly Tips) Chai/coffee: Use purified stevia drops/powder; start small to avoid bitterness. Baking (cakes, cookies): Erythritol (or erythritol–stevia blends) gives better bulk and browning; combine with a little stevia to boost sweetness. Mithai/desserts: For sugar-free versions, erythritol works well in texture; for drinks and curd-based sweets, stevia is often enough. Label check: Choose “100% stevia extract” or “erythritol” without added maltodextrin/dextrose if you’re strictly controlling carbs. Which Should You Choose? Choose stevia if you want: plant-based, ultra-low calorie, minimal impact on glucose, and you’re okay adjusting for aftertaste. Choose erythritol if you want: sugar-like taste/texture for baking and are comfortable limiting large daily doses, especially if you have heart disease risk. Many people do best with a blend (e.g., erythritol + a touch of stevia/monk fruit) to balance taste, texture, and total intake.
A Beginner’s Guide to Choosing Better Desserts
Start With Added Sugar Added sugar is one of the first things to check when choosing packaged desserts. It may appear on ingredient lists under names such as sugar, syrup, glucose, fructose, honey, jaggery, maltose, or concentrated fruit juice. A dessert with a long ingredient list that begins with sugar, refined flour, or fat is usually best treated as an occasional food. This does not mean it is forbidden; it simply means that a smaller serving is often the wiser choice. When comparing two similar products, choose the option with: Less added sugar per serving A shorter, more recognisable ingredient list More fibre or protein Lower amounts of saturated fat, when possible Look Beyond Calories Calories matter, but they do not tell the whole story. Two desserts may have similar calories but affect hunger and blood sugar very differently. For example, a small bowl of plain Greek yogurt with berries and nuts may provide protein, fibre, and healthy fats. A similarly sized serving of cake may contain mostly refined flour and added sugar. The yogurt-based dessert is more likely to keep you full for longer. A better dessert often includes at least one of these nutrients: Protein: Greek yogurt, curd, paneer, milk, nuts, seeds, or nut butter Fibre: Fruit, oats, chia seeds, nuts, seeds, or whole grains Healthy fats: Almonds, walnuts, peanuts, pistachios, chia seeds, or flaxseeds These ingredients can slow digestion and make a sweet dish feel more satisfying. Choose Fruit-Forward Options Fruit can be a naturally sweet base for dessert because it also provides fibre, water, vitamins, and plant compounds. Whole fruit is generally more filling than fruit juice, sweetened fruit drinks, or fruit-flavoured desserts. Try simple options such as: Fresh fruit with unsweetened curd Apple or pear slices with peanut butter Chia pudding topped with berries or chopped mango Frozen banana blended into a soft-serve-style dessert Baked apple with cinnamon and a few nuts Homemade fruit-and-yogurt popsicles without added sugar For people with diabetes, fruit can still be included in a balanced diet. Pairing it with protein or fat, such as curd or nuts, may help reduce a rapid rise in blood glucose compared with eating sugary foods alone. Watch Portion Size Even a nutrient-rich dessert can become less suitable when portions are very large. Restaurants, bakeries, and packaged products often provide more than one serving in a single portion. A useful beginner strategy is to serve dessert in a small bowl or plate rather than eating straight from a tub, packet, or box. Slow down, notice the flavour, and stop when the dessert feels satisfying rather than when it is finished. If ordering a rich dessert outside, consider: Sharing it with someone Choosing the smallest available portion Eating it after a balanced meal instead of on an empty stomach Skipping extra toppings such as syrup, caramel sauce, whipped cream, or sugar-heavy sauces Be Careful With “Healthy” Labels Terms such as “natural,” “organic,” “sugar-free,” “guilt-free,” and “made with jaggery” do not automatically mean a dessert is low in sugar or appropriate for everyday eating. Jaggery, honey, coconut sugar, dates, and maple syrup may sound more natural, but they still contribute sugars and can raise blood glucose. They may add small amounts of certain nutrients, but they should not be viewed as unlimited substitutes for regular sugar. Similarly, sugar-free desserts may contain sugar alcohols or other sweeteners. Some people tolerate these well, while others experience bloating, gas, or loose stools. Checking the nutrition label and noticing your own response is more useful than relying on front-of-pack claims. Build a Balanced Dessert Plate One simple way to make desserts more balanced is to combine a sweet food with protein, fibre, or healthy fat. For example: A small piece of dark chocolate with almonds Kheer made with milk, millets, or oats and served in a small bowl Unsweetened curd with fruit, cinnamon, and seeds A date-and-nut ladoo paired with plain milk or curd A homemade oats-and-nut bar with no added syrup This approach can help prevent the “sweet craving cycle,” where a high-sugar dessert causes a quick energy rise followed by hunger or another craving soon afterward. Homemade Often Gives More Control Making dessert at home allows better control over sugar, serving size, and ingredients. You can reduce the sugar in a recipe gradually, add fruit for sweetness, use nuts and seeds for texture, and choose whole-grain ingredients where suitable. Small changes can make a difference: Use fruit puree or mashed banana to reduce added sugar in baking Add cinnamon, cardamom, vanilla, cocoa, or saffron for flavour without extra sugar Replace part of refined flour with oats or whole-wheat flour Add chopped nuts, seeds, or unsweetened coconut Make individual portions instead of one large dessert The aim is not to turn every dessert into a health food. It is to make everyday choices more supportive of long-term health while leaving room for foods enjoyed purely for taste.
7 Common Myths About Sugar You Should Stop Believing
1. Myth: Sugar Alone Causes Diabetes Truth: Type 2 diabetes is not caused by sugar alone. It develops from a combination of genetics, overall diet, physical inactivity, and excess body weight. While high sugar intake can contribute to weight gain (a risk factor), it is not the sole or direct cause. Type 1 diabetes is an autoimmune condition unrelated to sugar consumption. 2. Myth: You Must Cut Out All Sugar If You Have Diabetes Truth: People with diabetes do not need to eliminate sugar completely. The key is moderation, portion control, and monitoring blood glucose. Small amounts of sugar can fit into a balanced meal plan when paired with fiber, protein, and healthy fats to blunt spikes. 3. Myth: Sugar Makes Children Hyperactive Truth: Multiple studies have found no consistent link between sugar intake and hyperactivity in children. The “sugar rush” is largely a placebo effect influenced by expectations and environment (like parties or holidays). Sleep disruption and excitement are more likely culprits than sugar itself.independent.co 4. Myth: Natural Sugars (Honey, Jaggery, Fruit) Are “Healthy” and Don’t Affect Blood Sugar Truth: Natural sugars still raise blood glucose. Honey, jaggery, maple syrup, and fruit sugars (fructose) are metabolized similarly to table sugar and can spike blood sugar if consumed in excess. Whole fruits are healthier due to fiber, but juices and concentrated sweeteners should still be limited—especially for those managing diabetes. 5. Myth: Sugar Is as Addictive as Cocaine Truth: This claim is based on rodent studies under restricted access conditions and does not translate to humans. Human evidence for “sugar addiction” is weak, and sugar is not classified as an addictive substance like nicotine or alcohol. Cravings are real, but they reflect habit, reward pathways, and emotional eating—not pharmacological dependence. 6. Myth: Eating Sugar Gives You a “Rush” Followed by a “Crash” Truth: The body tightly regulates blood glucose, so there is no true “sugar high” or dramatic “crash” in healthy individuals. What people feel as a “crash” is often due to large, unbalanced meals, dehydration, or skipping protein/fiber—not sugar alone. 7. Myth: All Sugars Are Equally Bad Truth: Not all sugars affect health the same way. Added sugars in sodas, candies, and processed foods are linked to metabolic issues when overconsumed. In contrast, sugars in whole fruits come with fiber, vitamins, and antioxidants, which slow absorption and support health. Context, dose, and food matrix matter. Quick Takeaway Sugar doesn’t directly cause diabetes, but excess calories and weight gain do raise risk. People with diabetes can include small amounts of sugar with proper planning. Natural sweeteners still affect blood glucose—use them mindfully. “Sugar addiction” is not supported by strong human evidence. Focus on overall diet quality, not just sugar avoidance. Medical Disclaimer This blog is for informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Always consult your doctor or a registered dietitian before making significant changes to your diet, especially if you have diabetes, prediabetes, or other metabolic conditions.
Jaggery vs Honey for Diabetes – Which Is Safer?
What the science says Glycemic impact Jaggery: GI ≈ 84–94 – causes a rapid, sharp spike in blood glucose, similar to or even faster than white sugar. Honey: GI ≈ 45–60 on average (varies by type; acacia honey can be as low as ~32). It raises blood sugar more gradually than jaggery, but still significantly. For diabetes, lower GI is preferable, which gives honey a slight edge. Clinical evidence on honey A 2025 meta‑analysis of 69 randomized trials found that about 10 g/day (½ tablespoon) of honey as a sugar substitute was associated with a small reduction in HbA1c, but higher intakes worsened fasting glucose, triglycerides, blood pressure, and liver enzymes. Other trials in type 2 diabetes show that large amounts of honey (e.g., 50 g/day) can worsen glycemic control compared with control diets. So, tiny, measured amounts of honey may be acceptable for some people, but more is not better. Nutrients: does “natural” make them safe? Jaggery retains small amounts of iron, magnesium, and potassium, but it’s still ~85% carbohydrate with a very high GI. Honey contains trace vitamins, minerals, and antioxidants, but at realistic teaspoon doses, the glucose/fructose load dominates the metabolic effect.. You would need to eat unhealthy amounts to get meaningful micronutrients, which would badly affect blood sugar and weight.linkedin Practical guidance for diabetes Best choice: Minimize all added sugars. Consider zero‑calorie sweeteners (e.g., stevia, monk fruit) for regular use If you must choose between jaggery and honey: Prefer small amounts of honey (ideally low‑GI types like acacia), and avoid jaggery if your sugars are not well controlled. Keep portions tiny and infrequent (e.g., ≤½–1 teaspoon, not daily), and monitor your post‑meal glucose to see your personal response. Never treat jaggery or honey as “free foods” for diabetes. They still count as sugar and can worsen HbA1c if used liberally. Medical disclaimer (MD) This article is for general information only and is not medical advice. Diabetes management is individual. Always consult your doctor or registered dietitian before changing your diet, especially if you have diabetes, are on glucose‑lowering medications, or have other health conditions. Do not start, stop, or adjust any treatment based on this content.