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
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
How Millets Reduce Blood Sugar Spikes by 20% Compared to Rice
The Science Behind Millet's 20% Lower Blood Sugar Spike When you eat the same amount of carbohydrates from rice versus millet, millet causes a 20 percent lower surge in blood sugar. This isn't just a small difference—it's a game-changer for people managing diabetes or prediabetes. But how exactly does millet achieve this? Let's break down the science. Stomach Emptying: The 5-Hour vs 1-Hour Difference The most remarkable difference between millet and rice is how long they stay in your stomach: Food Emptying Starts Halfway Empty Full Emptying White Rice ~1 hour 2-3 hours 3-4 hours Boiled Potatoes ~1 hour 2-3 hours 3-4 hours Pasta ~1 hour 2-3 hours 3-4 hours Millet/Sorghum 2-3 hours 5 hours 8-10 hours Why this matters: When stomach emptying is delayed, glucose enters your bloodstream gradually instead of in a sudden spike. This means your pancreas doesn't need to pump out massive amounts of insulin all at once. Interestingly, whether you eat millet as thick porridge or couscous, both are equally slow in stomach emptying. This suggests there's an intrinsic property of millet itself that slows digestion. Resistant Starch: Feeding Your Gut Microbiome A substantial portion of starch in millet is resistant starch—meaning it resists digestion in your small intestine and reaches your colon intact, where it feeds beneficial gut bacteria. Which millets are richest in resistant starch? Proso millet (highest) Kodo millet (highest) Foxtail millet (high) This resistant starch supports gut health and directly improves insulin sensitivity. Protein Matrix + Polyphenols: Natural Starch Blockers Millet has two powerful mechanisms working together: 1. Protein Matrix as Physical Barrier The protein structure in millet acts as a physical barrier that sequesters starch, making it harder for starch-digesting enzymes to access the carbohydrates. 2. Polyphenols as Natural Enzyme Blockers Millet polyphenols themselves act as starch blockers, directly inhibiting the enzymes that break down carbohydrates into glucose. This dual mechanism is why millet outperforms even other whole grains. Low Glycemic Index: Gradual vs. Rapid Release Millet is lower on the glycemic index (GI) than many other grains including rice, wheat, and corn. What does low GI mean? High GI foods (white rice, white bread): Blood sugar spikes rapidly within 30-60 minutes Low GI foods (millet): Blood sugar rises slowly and gradually over 2-3 hours High-fiber, low-GI foods like millet: Keep blood sugar steady Lower cholesterol Help with weight management Prevent post-meal glucose spikes Clinical Evidence: Real-World Results Study 1: Prediabetes Reversed in 6 Weeks Participants: Prediabetic individuals Dose: ¾ cup millet per day Duration: 6 weeks Result: Insulin resistance dropped so much that prediabetic fasting blood sugars became non-prediabetic Study 2: A1C Dramatically Improved Participants: Type 2 diabetes patients (randomized crossover study, hundreds of participants) Dose: 1⅓ cups millet per day Duration: Few months Starting A1C: 8.37% Ending A1C: 6.77% (below ADA target of <7%) Study 3: Breakfast Swap Test Participants: People with type 2 diabetes Intervention: Switching from rice to foxtail millet at breakfast Result: Lower post-meal blood sugar levels Direct Comparison: Rice vs. Millet Parameter White Rice Millet Difference Parameter White Rice Millet Difference Blood Sugar Surge 100% (baseline) 80% 20% lower Stomach Emptying Start 1 hour 2-3 hours 2-3x slower Halfway Emptying 2-3 hours 5 hours 2x slower Glycemic Index High (73+) Low (54-68) Significantly lower Fiber Content Low (stripped) High (whole grain) 3-4x more Insulin Needed 100% (baseline) ~50% Half the insulin Who Should Be Cautious? People with thyroid disorders: Millets contain goitrogens; consult your doctor First time trying millet: Start with small portions (¼ cup) to assess tolerance Best Varieties for Diabetes Foxtail millet - Most research-backed Proso millet - Highest resistant starch Kodo millet - Highest resistant starch Sorghum (Bajra) - Classic Indian choice, well-studied https://nutritionfacts.org/blog/what-about-millet-and-diabetes/ https://www.webmd.com/diabetes/millet-diabetes-blood-sugar