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
Indian meals can be delicious and diabetes-friendly when you build them the right way. The key is to pair familiar staples like roti, rice, idli, poha, and dosa with fiber-rich vegetables and protein-rich foods so glucose enters the bloodstream more slowly. Why this works Fiber slows digestion, which helps reduce post-meal sugar spikes, while protein improves satiety and supports steadier blood sugar levels. This is especially useful in Indian meals, where refined grains or large portions of starch can otherwise raise blood sugar quickly. Smart Indian food pairings Roti + dal + sabzi. Rice + rajma/chole + salad. Idli + sambar + chutney with peanuts or coconut. Poha + sprouts + peanuts + vegetables. Dosa + sambar + paneer or egg on the side. Upma + curd + mixed vegetables. Khichdi + extra dal + salad + curd. These combinations add fiber and protein to the plate, which makes the meal more balanced and slower to digest. Easy plate rule A simple rule is to keep half the plate non-starchy vegetables, one quarter protein, and one quarter starch or grain. For example, instead of eating only rice, add dal, a vegetable sabzi, and salad so the meal is more filling and blood-sugar friendly. Best swaps Choose whole grains like brown rice, millets, barley, or whole wheat instead of refined flour or polished rice. Add legumes such as moong, masoor, chana, rajma, and kala chana for both fiber and protein.nveda Use vegetables like bhindi, lauki, palak, methi, cauliflower, and cabbage to increase volume without a big sugar load.nveda Include nuts and seeds such as almonds, walnuts, flaxseeds, chia seeds, and sesame seeds for extra fiber and healthy fats.nveda
How Different Cooking Methods Change the Glycemic Index of Indian Foods
The way you cook Indian food can change its glycemic index quite a bit. Boiling, steaming, roasting, frying, and even storing food after cooking can all affect how quickly starch turns into glucose in the body. That means the same ingredient may behave very differently on your plate depending on how it is prepared. Boiling and steaming are often better than deep frying because they usually preserve more water and can increase the amount of slowly digestible starch in some foods. For example, common Indian wheat products like dalia and chapati can have a lower glycemic impact than fried options such as poori, especially when they are freshly cooked and not overloaded with oil. In rice, cooking style also matters: one study found microwave-cooked basmati rice had a lower GI than rice cooked in a rice cooker. Deep frying can make foods more calorie-dense and may reduce resistant starch, which can lead to a faster glucose rise. This is why foods like puri, bhatura, pakora, and fried snacks are more likely to spike blood sugar than boiled or lightly roasted versions of similar ingredients. Even when the ingredient is the same, the cooking method can change the body’s response. Cooling cooked foods can also help. Stored wheat products showed more resistant starch and a lower glycemic response compared with freshly prepared ones in one study. That is one reason why leftover rice or cooled starch-based foods may sometimes raise blood sugar more slowly than freshly cooked versions, though portion size still matters.pubmed.ncbi.nlm.nih For daily eating, the best approach is to choose gentler cooking methods more often. Boil, steam, roast, or lightly sauté when possible, and pair carbs with protein, vegetables, and fiber to slow glucose absorption. A simple meal of chapati, dal, and sabzi is usually more blood-sugar-friendly than a meal of fried breads and potato-heavy sides.
Top Indian Foods That Spike Blood Sugar Levels
Top Indian Foods That Spike Blood Sugar Levels Blood sugar control is not only about cutting sugar from tea or sweets. In Indian diets, several everyday foods can raise glucose very quickly because they are made from refined flour, polished rice, potatoes, or added sugar. For people with diabetes, prediabetes, or insulin resistance, knowing these foods helps prevent energy crashes, cravings, and post-meal spikes.recipes. 1. White rice White rice is one of the most common Indian staples, but it can raise blood sugar rapidly because polishing removes the bran and germ, leaving a starch that digests quickly. Bigger portions can make the spike even stronger, especially when the meal has little protein or fiber. Swapping part of the rice with millets, brown rice, dal, vegetables, or curd can reduce the impact. 2. Maida-based breads Foods made with maida, such as naan, bhatura, pav, and many bakery items, are fast-digesting and usually low in fiber. They can cause a quicker rise in glucose than whole-grain options, especially when paired with potato-heavy gravies. Better choices include roti made with whole wheat, multigrain flour, or millet flour. 3. Fried snacks Samosa, kachori, puri, bhatura, pakora, and vada pav are popular Indian snacks that can trigger blood sugar spikes because they combine refined flour or potatoes with frying. These foods are easy to overeat and often lack enough fiber or protein to slow digestion. If you eat them, keep portions small and pair them with salad, sprouts, or curd. 4. Potato-heavy dishes Potatoes are common in aloo sabzi, samosa filling, pav bhaji, and chaat, and they can raise blood sugar quickly because they are starchy and easy to digest. Even dishes that look balanced may spike glucose if potato is the main filling or base. Mixing potatoes with legumes, vegetables, and protein helps lower the overall glycemic load. 5. Sabudana dishes Sabudana khichdi and sabudana vada are often considered fasting foods, but they are high in rapidly digestible starch. Even when served with curd, the spike may still be significant because sabudana itself is carbohydrate-dense. Adding peanuts, vegetables, and a protein source can improve the meal, but portion control remains important. 6. Sugary drinks Sodas, sweetened lassi, packaged juices, milkshakes, frappuccino-style drinks, and masala cola can push glucose up very fast because liquid sugar absorbs quickly. These drinks often deliver a large sugar load without much fiber or satiety. Water, sparkling water, unsweetened buttermilk, or plain tea/coffee are better everyday choices. 7. Indian sweets Jalebi, gulab jamun, laddoo, rasgulla, and other mithai are high in sugar and refined carbs, so they can cause sharp glucose rises. Even small servings can matter if they are eaten after a carb-heavy meal. For special occasions, eat a smaller portion after a protein-rich meal rather than on an empty stomach. 8. Refined breakfast foods Plain rava upma, dosa with potato filling, and some commercial breakfast mixes can lead to spikes depending on ingredients and portion size. Breakfast foods are often underestimated because they seem light, but they can still be glucose-heavy if they are mostly starch. Adding dal, paneer, curd, nuts, or vegetables helps slow absorption. 9. Ripe fruits in large portions Banana, mango, and grapes can raise blood sugar faster than lower-GI fruits, especially when eaten in large quantities or alone. Fruit is still nutritious, but portion size matters more than many people realize. Pairing fruit with nuts, seeds, or unsweetened yogurt can make it gentler on glucose. 10. Processed snacks and biscuits Biscuits, chips, namkeen, and packaged snack foods often contain refined flour, starches, sugar, and unhealthy fats. These foods are easy to snack on repeatedly, which makes blood sugar control harder. Replacing them with roasted chana, nuts, makhana, or sprouts can be a smarter option. Better swaps To reduce sugar spikes, build meals around fiber, protein, and healthy fats. For example, replace white rice with a smaller portion of millet or brown rice, replace maida breads with whole-grain rotis, and replace sugary drinks with unsweetened beverages. A simple plate with dal, vegetables, salad, and curd usually works better than a plate dominated by starch. Final note The biggest problem is usually not one food alone, but the combination of refined carbs, large portions, and low fiber in the same meal. Small changes like adding protein, reducing portion size, and choosing less processed foods can make a real difference in post-meal blood sugar.
Impact of Legumes Like Dal or Rajma on Post-Meal Glucose Spikes
Legumes such as dal, rajma, chana, and other pulses are among the best Indian foods for steadier blood sugar after meals. Unlike refined grains, they digest slowly and release glucose more gradually, which helps reduce sharp post-meal spikes. A classic study found that bengal gram dal and rajma lowered the peak rise in post-meal glucose much more than wheat or rice, with the biggest reduction seen in bengal gram dal. More recent reviews also support legumes as a helpful food group for improving post-meal glucose control in people with type 2 diabetes. This makes dal and rajma especially useful when they replace part of a high-carb meal instead of being added on top of one. For the best effect, pair legumes with vegetables and a moderate portion of rice or roti. Pressure-cooking is fine, but avoid making them too watery or serving them with excess oil, cream, or fried sides. Portion size still matters, because even healthy carbs can raise glucose if the meal becomes too large. In short, dal and rajma are smart carb choices for blood sugar stability. They work best as part of a balanced plate with fiber, protein, and controlled portions.