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 (Stevia Sweetened) | Keto, Vegan & Diabetic Friendly Sweet | No Maltitol
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 mithai and English bakery items may belong to different food traditions, but they have one thing in common: they are easy to overeat. A few pieces of gulab jamun, a slice of cake, or a handful of biscuits can quickly add a large amount of sugar, fat, and calories. That is why both deserve portion control. Indian mithai is often made with sugar syrup, khoya, ghee, or fried ingredients. English bakery items usually contain refined flour, butter, sugar, cream, or frosting. In both cases, the combination of sugar and refined ingredients can raise blood sugar quickly and leave you wanting more. The issue is not just whether the sweet is Indian or Western. The bigger issue is portion size. A small serving may fit into a balanced diet, but larger servings can easily lead to excess calorie intake and blood sugar spikes. This matters even more for people with diabetes, prediabetes, PCOS, or insulin resistance. Another reason portion control matters is that desserts are usually eaten in social settings. At weddings, birthdays, festivals, or celebrations, people often eat more than they plan to. One sweet can quickly turn into several, especially when the dessert is small and easy to keep picking at. The best approach is not to ban sweets completely. Instead, enjoy them mindfully. Choose a small portion, eat slowly, and avoid making desserts a daily habit. If possible, pair them with a meal that contains protein and fiber, which may help soften the blood sugar rise. Indian mithai and English bakery items are both fine as occasional treats. But when it comes to blood sugar and weight management, portion control is the real rule.
Sugar Syrup vs Frosting: Comparing the Blood Sugar Impact of Popular Desserts
Desserts come in many forms, but two of the most common sweet finishes are sugar syrup and frosting. In Indian sweets, sugar syrup is often used in items like gulab jamun, jalebi, and rasgulla. In bakery items, frosting is common on cakes, cupcakes, donuts, and pastries. Both are delicious, but both can also push blood sugar up quickly. The real question is not which one tastes sweeter. It is which one has a greater effect on blood glucose, especially for people managing diabetes, prediabetes, PCOS, or insulin resistance. The answer depends on the recipe, the portion, and the other ingredients in the dessert. Still, there are some clear patterns worth understanding. Why desserts raise blood sugar Blood sugar rises when carbohydrates are digested into glucose and absorbed into the bloodstream. Sugar, syrups, and refined flour are broken down relatively quickly, so desserts made with these ingredients can lead to a rapid rise in glucose. The effect is often stronger when the dessert contains little fiber or protein. According to diabetes nutrition guidance, the total amount of carbohydrate matters most for blood glucose control. Sugar-containing foods can be included occasionally, but small portions are important because sweets are often high in calories and fat too. Glycemic index guidance also shows that foods that raise blood sugar quickly tend to cause a sharper post-meal glucose response. What sugar syrup does Sugar syrup is a concentrated form of sugar dissolved in water, and it is often used to soak fried or milk-based sweets. Because the syrup is already liquid and highly sweet, it can be absorbed quickly once eaten. That makes syrup-based desserts especially likely to cause a fast glucose rise. Common examples include: Gulab jamun. Jalebi. Rasgulla. Cham cham. Imarti. These sweets can be deceptive because the portion may look small, but the sugar load is often high. If the dessert is fried before soaking, the calorie density becomes even higher. That makes it easy to eat more sugar than expected. What frosting does Frosting is usually made from sugar, butter, cream, shortening, or whipped toppings. It is often paired with cake or pastry, which means you get a combination of refined flour, added sugar, and fat in one bite. That combination can still spike blood sugar, even if the dessert does not contain visible syrup. Frosting-based desserts include: Birthday cakes. Cupcakes. Cream-filled pastries. Donuts. Swiss rolls. Frosting may not soak into the dessert the way syrup does, but it still adds a large amount of sugar. In many cases, the bigger concern is the overall dessert, not just the frosting itself. A thick layer of icing on a refined flour base can deliver a strong blood sugar response. Which spikes more There is no one-size-fits-all answer, but some general patterns are useful. Sugar syrup desserts often cause a faster spike because the sugar is concentrated and easy to absorb. Frosting desserts can also cause a big rise because they usually combine sugar with refined flour and large portions. Portion size matters a lot, and bakery desserts are often bigger than a single mithai piece. Fat can slow digestion, but it does not remove the blood sugar impact of sugar or flour. In practical terms, a small piece of rasgulla may spike glucose quickly, while a large slice of frosted cake may deliver more total sugar and calories overall. The stronger blood sugar effect depends on whether the dessert is syrup-dense, flour-heavy, or simply oversized. Why the whole dessert matters People often focus only on the sweet topping or coating, but the base matters just as much. A dessert with syrup may have a lower flour load, while a frosted dessert may contain refined flour, eggs, butter, and sugar all together. That means the blood sugar impact is determined by the full recipe, not just one ingredient. For example: A syrup-soaked sweet may digest quickly because the sugar is already concentrated. A frosted cake may digest more slowly because of fat, but still deliver a high glucose load. A dessert eaten alone on an empty stomach often raises blood sugar more than one eaten after a balanced meal. This is why desserts should be judged by ingredients, portion, and timing together. Better ways to enjoy sweets You do not need to avoid sweets completely to manage blood sugar better. A few simple habits can reduce the spike. Keep portions small. Choose desserts with nuts, seeds, or milk solids instead of heavy syrup or thick frosting. Avoid eating sweets on an empty stomach. Pair dessert with a meal containing protein and fiber. Walk after eating. Save rich desserts for special occasions. If you are choosing between a syrup-based sweet and a frosted bakery item, pick the smaller portion and avoid the one that combines more refined flour, more sugar, and a larger serving size. Practical takeaway Sugar syrup and frosting can both raise blood sugar, but they do it through different dessert structures. Syrup-heavy sweets usually deliver sugar in a fast, concentrated form, while frosting-based desserts often combine sugar with refined flour and fat. Either way, the result can be a significant glucose rise, especially if the portion is large. For anyone watching blood sugar, the best approach is not to treat one dessert type as harmless. The smarter approach is to check the ingredients, control the portion, and keep desserts occasional rather than everyday food.
Indian Sweets vs English Bakery Items: Which Spikes Blood Sugar More?
Indian Sweets vs English Bakery Items: Which Spikes Blood Sugar More? Sweet foods are a big part of celebrations, comfort eating, and everyday cravings. In India, that often means mithai like gulab jamun, rasgulla, jalebi, and barfi. In Western-style eating, it often means cakes, pastries, donuts, muffins, and biscuits. The common question is simple: which one spikes blood sugar more? The short answer is that both can spike blood sugar significantly. The exact rise depends on the type of sweet, the amount of sugar, the presence of refined flour or syrup, fat content, and portion size. For people trying to manage diabetes, prediabetes, PCOS, or insulin resistance, understanding these differences can help make better choices. Why blood sugar rises after sweets When you eat carbohydrates, your body breaks them down into glucose. Sugary foods and refined flour products are digested quickly, so glucose enters the bloodstream fast. This leads to a sharper blood sugar rise, especially when the food is low in fiber and protein. The problem is not just sugar alone. A dessert made with refined flour, sugar, ghee, or butter can still cause a meaningful spike because it is calorie-dense and easy to overeat. The more processed the sweet, the less it slows digestion. Indian sweets: why they spike fast Many Indian sweets are made with sugar syrup, milk solids, khoya, ghee, or fried dough. That combination can make them very rich and very easy to overconsume. Examples include: Gulab jamun, which is fried and soaked in sugar syrup. Jalebi, which is deep-fried and coated in syrup. Rasgulla, which is often syrup-based and soft enough to eat quickly. Barfi and peda, which may seem small but can be calorie-dense. Ladoo, especially when made with sugar, ghee, or refined ingredients. These sweets may not always contain flour, but many are high in sugar and easy to digest. That means they can raise blood glucose quickly, especially when eaten on an empty stomach or in larger portions. English bakery items: the hidden spike English bakery items often look lighter, but many are made with refined flour, sugar, butter, icing, and sweet fillings. They may contain less syrup than Indian sweets, but they can still cause a strong glucose response. Common examples include: Cakes Pastries Donuts Muffins Cookies and biscuits Cinnamon rolls These items often combine refined carbohydrates with sugar and fat. That can make them highly energy-dense and easy to eat in large amounts. A slice of cake or a pastry may also come with frosting or filling, which adds even more sugar. Which one spikes more There is no single winner because the spike depends on the exact item and portion size. But in general: Syrup-based Indian sweets often cause a very fast rise in blood sugar. Refined flour bakery items can also spike blood sugar sharply, especially if they are sweetened and eaten in large portions. Portion size matters a lot, because one bakery item may be much larger than one mithai piece. Fat can slow digestion a little, but it does not cancel the sugar load. If we compare a small piece of barfi with a large slice of frosted cake, the cake may deliver more total sugar and calories. If we compare gulab jamun with a plain biscuit, the gulab jamun usually has a much stronger sugar impact. So the answer is not about the category alone; it is about the recipe. What matters more than the label Many people assume Indian sweets are always worse than bakery items, or vice versa. In reality, a dessert’s blood sugar effect depends on several factors: Sugar content Refined flour content Fiber content Fat content Portion size Whether it is eaten alone or with a meal How active the person is Individual insulin sensitivity A sweet eaten after a balanced meal may cause a smaller spike than the same sweet eaten on an empty stomach. Walking after eating can also reduce the rise in blood sugar. Better choices for blood sugar control If you enjoy sweets but want to reduce the spike, the goal is not total deprivation. It is smarter selection and portion control. Try these approaches: Choose smaller portions. Prefer sweets with more nuts, seeds, or milk solids and less syrup. Avoid eating sweets alone on an empty stomach. Pair dessert with a meal that contains protein and fiber. Walk for 10 to 15 minutes after eating. Save sweets for special occasions instead of everyday habits. For bakery items, avoid heavily frosted cakes, sugary pastries, and oversized muffins. For Indian sweets, be cautious with syrup-soaked and fried options. Dry-fruit-based sweets may be a slightly better option, but they still need portion control. Practical takeaway If the question is, “Which spikes blood sugar more?”, the honest answer is: both can spike it strongly, and the exact effect depends on the type and amount. Syrup-heavy Indian sweets are often very fast-spiking, while cakes, pastries, and cookies can also raise glucose quickly because of refined flour and added sugar. For anyone managing blood sugar, the smartest rule is simple: enjoy sweets rarely, keep the portion small, and never assume one traditional sweet is automatically safer than a bakery item. Short conclusion Indian sweets and English bakery items are both best treated as occasional foods rather than everyday snacks. The most blood-sugar-friendly choice is usually the one with the smallest portion, least refined flour, less syrup or frosting, and better pairing with protein and fiber.
Foods That Help Regulate Blood Sugar for Better Tissue Repair
When your blood sugar swings up and down too often, healing can become less efficient. Stable blood sugar helps support circulation, immune function, and collagen formation, all of which matter for tissue repair. The good news is that many everyday foods can help. The best choices are not just “low sugar” foods; they are foods that also provide protein, fiber, and healing nutrients. Best foods to include Beans and lentils. These are rich in fiber and protein, which help slow digestion and reduce post-meal blood sugar spikes. Nuts and seeds. Almonds, walnuts, pistachios, flaxseeds, and pumpkin seeds can help keep glucose steadier while adding zinc and healthy fats. Eggs. Eggs provide high-quality protein and nutrients needed for tissue building. Fish and seafood. These offer protein, zinc, and healthy fats that support skin and wound repair. Greek yogurt or curd. Unsweetened dairy can provide protein and help prevent blood sugar spikes when paired with fiber-rich foods. Leafy greens. Spinach, kale, and other greens supply magnesium, antioxidants, and micronutrients that support recovery. Berries. These are lower in sugar than many fruits and provide fiber and antioxidants. Whole grains. Oats, brown rice, quinoa, and millets are better options than refined grains because they digest more slowly. Vitamin C-rich foods. Amla, guava, citrus fruits, and capsicum support collagen production. Zinc-rich foods. Pumpkin seeds, chickpeas, lentils, eggs, and seafood help the body rebuild tissue. Simple meal ideas A balanced plate makes the biggest difference. Try combining protein, fiber, and healthy fat in each meal. Examples: Moong dal with vegetables and a small portion of millet. Curd with chia seeds and berries. Egg bhurji with whole-grain toast and salad. Paneer or tofu with sautéed greens and quinoa. Fish with roasted vegetables and brown rice. Foods to limit To support healing, it helps to reduce foods that cause quick blood sugar spikes. Sugar-sweetened drinks. Packaged sweets and desserts. Refined bread, biscuits, and bakery items. White rice or maida-based meals in large portions. Frequent snacking on sugary foods. Final note If tissue repair is the goal, blood sugar balance matters just as much as calories. A diet built around protein, fiber, and healing nutrients can help the body repair itself more effectively.