Are sugar-free biscuits ok for diabetics?

December 6, 2025 •

3 min read

According to the British Heart Foundation, products marketed as 'diabetic' are often high in calories and saturated fat, and this often applies to sugar-free biscuits. The decision to include sugar-free biscuits in a diabetic diet is more complex than it appears, requiring a careful look at the entire nutritional profile.

Quick Summary

Sugar-free biscuits can be an occasional treat for diabetics, but they are not risk-free. Many contain hidden carbohydrates, unhealthy fats, and artificial sweeteners that can still affect blood sugar and overall health. Smart choices involve careful label-reading, portion control, and opting for options with whole grains and natural sweeteners.

Key Points

Hidden Carbs Are a Risk: 'Sugar-free' does not mean 'carb-free.' Refined flour and starches can still cause blood sugar spikes, so check the total carbohydrate content.
Not All Sweeteners Are Equal: While some, like stevia, have minimal impact, sugar alcohols (e.g., maltitol) can affect blood glucose and cause digestive issues.
Moderation is Non-Negotiable: Even a low-sugar option can lead to blood sugar issues if overconsumed. Portion control is critical.
Read the Full Nutrition Label: Look beyond the 'sugar-free' claim to examine the fat content, types of sweeteners used, and fiber content.
Choose Whole-Grain Options: Biscuits made with whole grains, millet, or oats can be a better choice as their fiber content helps to slow sugar absorption.
Homemade is Often Healthier: Creating your own diabetic-friendly biscuits with almond flour and natural sweeteners gives you full control over the ingredients.

Understanding 'Sugar-Free': It's More Than Just the Sugar

For many with diabetes, the 'sugar-free' label on biscuits seems like a green light for guilt-free snacking. However, this label only guarantees that the product contains less than 0.5 grams of sugar per serving. It doesn't mean the biscuit is carbohydrate-free or healthy. The total carbohydrate count is crucial for managing blood sugar, and these carbs often come from other ingredients like refined flour.

The Impact of Refined Flour and Fats

Most commercial biscuits, including many sugar-free varieties, are made with refined flours such as 'maida,' which can cause blood sugar levels to spike. These products may also contain unhealthy saturated fats, which contribute to weight gain and heart health concerns—critical issues for those with diabetes. Focusing solely on the sugar-free aspect can be misleading, prompting overconsumption and negating any perceived health benefits.

The Lowdown on Sweeteners and Their Effects

Sugar-free biscuits rely on alternative sweeteners, each with its own effects on blood glucose and the body. These can be categorized into artificial sweeteners and sugar alcohols.

Artificial Sweeteners

Examples: Aspartame, sucralose, saccharin.
Blood Sugar Impact: They provide intense sweetness with little to no calories and generally do not raise blood glucose levels.
Potential Issues: Some research suggests long-term, high-volume consumption may affect gut health and insulin sensitivity, though results are mixed.

Sugar Alcohols (Polyols)

Examples: Erythritol, xylitol, maltitol.
Blood Sugar Impact: These can have a variable effect on blood sugar, as they are partially absorbed by the body. Erythritol has minimal impact, while maltitol can raise blood glucose more significantly.
Potential Issues: Can cause digestive discomfort like gas, bloating, and diarrhea, especially when consumed in large quantities.

Comparison: Sugar-Free vs. Regular Biscuits

To illustrate the key differences, consider this comparison:


Feature	Sugar-Free Biscuits	Regular Biscuits
Sweetener	Artificial sweeteners or sugar alcohols.	Refined sugars like sucrose, corn syrup.
Sugar Content	<0.5g per serving (by definition).	Significantly higher, often a primary ingredient.
Carbohydrate Source	Often refined flour, starches, or sugar alcohols.	Refined flour and sugar.
Blood Sugar Impact	Can still cause a spike due to other carbs; effect is dependent on ingredients.	High glycemic index, leads to significant blood sugar spikes.
Calorie Count	Typically lower than regular biscuits, but not calorie-free.	Generally high due to sugar and refined ingredients.
Gastrointestinal Effects	Sugar alcohols can cause bloating, gas, or diarrhea.	Minimal, unless other ingredients cause issues.
Best For	Occasional, controlled treats with careful label reading.	Best avoided or consumed very rarely, with strict portion control.

The Importance of Moderation and Alternative Choices

Even for the best sugar-free biscuits, moderation is paramount. A small, controlled portion of 1–2 biscuits on occasion is very different from eating an entire pack. Relying on them as a regular snack can lead to hidden carb overconsumption and potential blood sugar issues.

For a truly healthier, more nutrient-dense option, consider these alternatives:

Homemade Cookies: Recipes using almond or coconut flour, natural sweeteners like stevia or monk fruit, and ingredients like oats and flaxseed can offer better blood sugar management.
Nut-Based Snacks: A handful of almonds or other nuts provides healthy fats and protein, which helps stabilize blood sugar.
Veggies with Hummus: A savory, fiber-rich snack that won't cause spikes.
Seeds: Roasted chickpeas or roasted makhana (fox nuts) offer a satisfying crunch.

Conclusion: A Cautionary and Measured Approach

While some sugar-free biscuits are a better choice than their regular, sugar-laden counterparts, they are not a 'safe' indulgence for unrestricted consumption. The 'sugar-free' label is not a synonym for 'healthy,' and it is essential to look beyond marketing claims to the full nutritional information. Careful label-reading, understanding the impact of sugar alcohols and refined flours, and practicing strict portion control are non-negotiable for diabetics. Ultimately, a balanced diet rich in whole foods and natural snacks is the foundation of effective diabetes management, with sugar-free biscuits remaining a rare, mindful treat.

Consider discussing dietary choices with a healthcare professional, as every individual's response to food differs based on factors like medication, activity level, and insulin sensitivity. The best snack is one that supports your health goals without any hidden surprises.

Are you a diabetic seeking healthier snack ideas? Explore more options and tips at Healthline's article on the 20 best snacks for diabetes.

Frequently Asked Questions

No, it is not recommended to eat sugar-free biscuits daily. They should be consumed as an occasional treat due to the potential for hidden carbohydrates, fats, and artificial additives that can still impact blood sugar and overall health.

Sugar alcohols have a variable impact on blood sugar. While some, like erythritol, have minimal effect, others, such as maltitol, can raise blood glucose and cause digestive problems like bloating and diarrhea, especially when eaten in large amounts.

Diabetics should look for a low total carbohydrate count, high fiber content, and minimal-impact sweeteners like stevia or erythritol. It's also important to check for refined flours and unhealthy fats.

Not necessarily. Many products labeled 'diabetic-friendly' or 'sugar-free' can still contain refined flour, high-fat content, and other additives that negatively affect blood sugar and health. It is essential to read the nutrition label carefully.

Healthier alternatives include snacks high in protein and fiber, such as nuts and seeds, roasted chickpeas, veggies with hummus, or homemade cookies using almond or coconut flour and natural sweeteners.

Yes, it can. Many sugar-free biscuits still use refined flours like maida, which have a high glycemic index and can cause blood sugar spikes. Options made with whole grains, oats, or millet are better choices as they contain more fiber.

Children with diabetes can have sugar-free biscuits occasionally and in small portions, but it's important to consult a pediatric dietitian. Some sugar alcohols can be particularly harsh on a child's digestive system.