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Glycaemic Index of Sugar-Free Sweets: Full Breakdown
A complete, evidence-based guide to GI scores across every sweetener and product category, with verified Diablo product data
Glycaemic Index of Sugar-Free Sweets: Key Numbers
Not all sugar-free sweets have the same GI. The sweetener used is the single most important factor. Here is what you need to know at a glance:
- Isomalt (hard candy, boiled sweets): GI approximately 9. Very low blood sugar impact.
- Erythritol (dark chocolate, keto products): GI 0 to 1. Negligible blood sugar impact.
- Stevia (gummies, mixed confectionery): GI 0. No blood sugar impact.
- Maltitol powder (most sugar-free chocolate): GI approximately 35 to 36. Use in moderation.
- Maltitol syrup (budget sugar-free chocolate): GI approximately 52. Avoid if managing diabetes.
- Sucrose (regular sugar): GI 65. The benchmark all these products improve on.
- For lowest blood sugar impact, choose: isomalt hard candy, then stevia gummies, then erythritol or maltitol powder chocolate.
You have seen the label: sugar free. You assumed it was safe for your blood sugar. Here is the problem: not all sugar-free sweets are created equal. The glycaemic index of the sweetener used makes an enormous difference, and choosing the wrong product can still cause blood glucose to rise.
Whether you are managing type 2 diabetes, following a low-carb or keto lifestyle, or simply trying to make smarter choices about sugar, understanding the glycaemic index of sugar-free sweets is one of the most actionable things you can do. This guide breaks it all down, sweetener by sweetener and product category by product category, so you can shop and snack with confidence.
This guide references peer-reviewed research published in PMC, the BMJ, and the American Journal of Clinical Nutrition, alongside verified Certificate of Analysis (COA) nutritional data from the Diablo Sugar Free product range. It is for educational purposes only. Always consult your physician or registered dietitian for personalised dietary advice.
What is the glycaemic index, and why does it matter for sweets?
The Glycaemic Index (GI) is a scale from 0 to 100 that measures how quickly a food raises blood glucose levels after consumption, relative to pure glucose, which is set at 100. Foods with a GI of 55 or below are classified as low GI. Medium GI runs from 56 to 69, and high GI is 70 and above.
The GI score indicates how quickly the carbohydrates in a food get digested into glucose, which then enters the bloodstream causing an increase in blood sugar levels. Foods with higher GI scores cause dramatic spikes in blood glucose. Those with a low GI take more time to break down and result in a more gradual, controlled rise.
For people eating sweets, whether a chocolate bar, a hard candy, or a gummy, this matters enormously. Traditional sugar (sucrose) has a GI of approximately 65. The goal with sugar-free alternatives is to reduce this figure significantly, ideally well below 35, and ideally to near zero.
For people with diabetes or pre-diabetes, consistently choosing low-GI foods is one of the most evidence-supported dietary strategies for maintaining stable blood glucose and reducing postprandial (post-meal) hyperglycaemia.
GI vs Glycaemic Load: the difference that changes everything
Most articles on this topic stop at GI. That is a mistake. Glycaemic Load (GL) is the more useful number for real-world eating decisions because it accounts for both the GI and the actual amount of carbohydrate per serving.
The formula is straightforward:
GL = (GI x grams of carbohydrate per serving) divided by 100
Here is why this matters in practice. A hard boiled sweet sweetened with isomalt has a GI of approximately 9. But a single sweet weighs only around 4g, with about 3.7g of polyols. The resulting GL per sweet is less than 1, which is essentially negligible from a blood sugar perspective.
Contrast that with consuming 50g of a maltitol-sweetened chocolate bar (GI approximately 35), which might deliver 25g of carbohydrate. The GL works out to approximately 8.75, which is still technically in the low range (below 10), but is no longer trivial for a person carefully managing blood sugar.
Always consider both GI and portion size together. A lower GI does not give you a free pass to eat unlimited quantities. Glycaemic load compounds with every additional serving.
The sweeteners used in sugar-free confectionery, and their GI scores
Sugar-free sweets and chocolates are sweetened with a range of sugar substitutes, but not all are equal. The sweetener used makes a significant difference to how a product affects your blood sugar, your energy levels, and your digestive comfort. Here is the complete, authoritative breakdown.
Stevia
Extracted from the leaves of the Stevia rebaudiana plant via steviol glycosides. Glycaemic index: zero. No impact on blood glucose or insulin. Approximately 200 to 300 times sweeter than sugar, so only trace amounts are needed. Widely regarded by diabetes healthcare professionals as one of the safest sweetener options available. Used by Diablo in its full gummy range, including the Diablo SF Gummy Bears 75g and Diablo SF Cola Bottles 75g, often blended with other sweeteners to optimise flavour balance.
Erythritol
Calorie free and ranks at zero to one on the glycaemic index. Unlike many other sugar alcohols, erythritol is mostly absorbed before reaching the colon, which is why people generally experience fewer digestive issues compared to other polyols. Increasingly common in premium sugar-free dark chocolates and keto-focused products. One preliminary 2023 study from Cleveland Clinic raised questions about a possible association between elevated erythritol blood levels and cardiovascular risk markers. This research has not established direct causation, and major food safety agencies including EFSA and the FDA continue to classify erythritol as safe for consumption.
Isomalt
Derived from beet sugar and contains roughly half the calories of sucrose with very little impact on blood glucose. Extremely stable at high temperatures, typically above 150 degrees Celsius, which makes it the ideal sweetener for hard-boiled sweets. It has zero net carbs and is one of the most diabetic and keto-friendly sweeteners available. Because isomalt does not caramelise, it is less suitable for toffees but is the industry standard for hard candy and boiled sweets. Diablo uses isomalt across its entire hard candy range: Diablo SF Lemon and Cream Sweets 75g, Diablo SF Butter Sweets 75g, Diablo SF Mint and Cream Sweets 75g, Diablo SF Strawberry and Cream Sweets 75g, and Diablo SF Cappuccino and Cream Sweets 75g.
Maltitol powder
A sugar alcohol derived from maltose, with a sweetness approximately 75 to 90% that of regular sugar and roughly half the calories. It is the most widely used sweetener in sugar-free chocolate because it closely replicates sugar's texture and mouthfeel in manufacturing. The glycaemic index of crystalline (powdered) maltitol is 36, with an overall glycaemic response of approximately 29. This is significantly lower than sucrose at GI 65, but it is not zero. Diabetics should use maltitol-based products in moderation and monitor their individual blood glucose response. Diablo uses powdered maltitol across its No Added Sugar chocolate range.
Maltitol syrup
This is the distinction most consumers and articles completely miss. Maltitol comes in two forms: powdered maltitol (GI 35) and maltitol syrup (GI 52). The syrup form is used in many cheaper sugar-free chocolates because it is less expensive to produce. At GI 52, it sits almost as high as regular sugar at GI 65, and significantly higher than the powdered form. If a product labelled "sugar free" tastes unusually similar to regular chocolate, this is often the reason. Always check whether the label specifies the form of maltitol used.
Xylitol
A sugar alcohol with a GI of 7, containing 2.4 calories per gram. Beneficial for dental health and used widely in sugar-free chewing gum and dental care products. Less commonly used in confectionery due to a cooling sensation and potential for digestive discomfort at moderate quantities. Important note: xylitol is highly toxic to dogs. Keep any xylitol-containing products well away from pets at all times.
Sorbitol
A sugar alcohol found naturally in some fruits with a low GI of approximately 9. Used in certain confectionery products and generally well tolerated at small servings. It tends to have a stronger laxative effect than other polyols at higher doses, so portion awareness is important for digestive comfort.
Sucralose, aspartame, and acesulfame K
Artificial sweeteners with a GI of zero. Sucralose is approximately 600 times sweeter than sugar, so only trace quantities are required in any recipe. These are often used in combination with sugar alcohols to achieve the desired sweetness intensity without adding calories or GI impact. They provide no carbohydrate contribution and have no meaningful effect on blood glucose.
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Master GI reference table for sugar-free confectionery sweeteners
| Sweetener | GI Score | Kcal per gram | Commonly used in | Diabetic suitability |
|---|---|---|---|---|
| Stevia | 0 | ~0 | Gummies, chocolates, drinks | Excellent |
| Erythritol | 0-1 | ~0.2 | Dark chocolate, keto products | Excellent |
| Sucralose | 0 | 0 | Mixed confectionery, drinks | Excellent |
| Aspartame | 0 | Negligible in use | Gum, mints, drinks | Good |
| Acesulfame K | 0 | 0 | Mixed confectionery | Good |
| Xylitol | 7-13 | 2.4 | Gum, some hard candy | Good (moderate quantities) |
| Sorbitol | ~9 | 2.6 | Hard candy, coating | Good (watch portions) |
| Isomalt | ~9 | 2.0 | Hard boiled sweets, lollipops | Excellent |
| Maltitol powder | 35-36 | 2.4 | Chocolate, soft candy | Use in moderation |
| Maltitol syrup | ~52 | 3.0 | Budget sugar-free chocolate | Avoid if diabetic |
| Sucrose (regular sugar) | 65 | 4.0 | Conventional confectionery | Not recommended |
| Glucose | 100 | 4.0 | Reference standard | Maximum GI |
Sources: PMC peer-reviewed research; International Glycemic Index Database, University of Sydney; GoodRx; Diabetes Canada. GI values are reference figures and may vary by product formulation.
GI by sugar-free sweet category: full breakdown
Understanding sweetener GI scores in isolation is useful. What really helps shoppers is knowing what to expect by product category. Here is how different types of sugar-free confectionery stack up in practice.
Hard boiled sweets and cream sweets
This is one of the best-performing categories for blood sugar safety. Hard boiled sweets require a sweetener that can withstand very high manufacturing temperatures, and isomalt is the dominant choice because it remains stable where other sugar alcohols would break down or crystallise.
Each Diablo SF cream sweet weighs approximately 4.2g, with around 3.7 to 3.8g of polyols per piece. This delivers approximately 11 kcal per sweet and a GI-weighted glucose impact close to zero. At just 11 kcal and a GL well below 1, a serving of two to three sweets makes a negligible contribution to daily blood sugar load.
Estimated effective GI for isomalt-sweetened hard sweets: approximately 9. Glycaemic load per two to three sweet serving: less than 1. This is the lowest blood-sugar-impact confectionery category available.
Sugar-free chocolates
This is the most variable category. The GI of a sugar-free chocolate bar is almost entirely determined by which sweetener was used in manufacture. Premium products using powdered maltitol sit at an effective GI of approximately 35. Budget products using maltitol syrup can reach a GI of approximately 52, which is close to regular milk chocolate.
A randomised crossover clinical study (PMC, 2022) found that sugar-free dark chocolate sweetened with stevia, erythritol, and inulin led to a 65% lower incremental blood glucose area under the curve compared to conventional dark chocolate in people with diabetes. The clinical significance of the sweetener choice is well established.
As a general rule, dark chocolate with higher cocoa content (70% and above) has lower carbohydrate density per 100g, which means a lower overall glycaemic load per serving regardless of the sweetener used.
Maltitol powder (GI approximately 35): low GL per standard 14 to 25g serving. Maltitol syrup (GI approximately 52): potentially significant blood sugar impact. Always check the form of maltitol used.
Gummy sweets
Gummy sweets present a strong profile when made with stevia or erythritol. Because of their gelatin base and lower fat content, their carbohydrate proportion is relatively high, but when sweetened with near-zero-GI sweeteners, blood glucose impact remains minimal.
The Diablo SF gummy range, including the Diablo SF Gummy Bears 75g, Diablo SF Cola Bottles 75g, and Diablo SF Gummy Drops 75g, are sweetened with stevia and sugar alcohols. All three products contain 0.1 to 0.2g of sugar per 100g, confirming that the sweetening system contributes no meaningful glucose load.
Estimated GI for stevia-sweetened gummies: approximately 0 to 5. Follow label guidance on serving size, typically 5 to 8 pieces per occasion.
Wafers and cookies
Wafer products combine a wheat-based biscuit structure with a cream filling sweetened with maltitol. The wheat flour adds a modest GI contribution from the starch itself, which means the overall effective GI is slightly higher than pure candy products.
The Diablo NAS Cream Filled Milk Chocolate Wafers 150g delivers 10g of carbohydrates per 18.6g serving, of which 6g are polyols and 0.96g is sugar. Net active carbohydrate impact is approximately 4g per serving. The estimated effective GI, blending wheat and maltitol contributions, falls around 40 to 45. The glycaemic load per serving sits between 2 and 4, which remains in the low range.
Cookies and wafers sit higher than hard candy or gummies due to the wheat flour base. Standard single-serving portions remain within an acceptable GL range for most adults including those managing diabetes. Avoid larger informal portions.
Toffees and chewy candies
Toffees are among the more technically challenging sugar-free formats because the conventional recipe relies heavily on sugar's browning and texture-forming properties. Sugar-free toffees typically use a blend of maltitol and other polyols as a functional substitute.
The Diablo SF Fruit Flavoured Toffees 75g contains 3.5g of polyols per 4.2g piece (from a total polyol content of 83.2g per 100g) and 0.2g of sugar per 100g. At just 12 kcal per piece and a high polyol ratio, the blood glucose impact per piece is minimal. A reasonable serving of two to three pieces delivers under 5g of effective carbohydrate.
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Diablo Sugar Free in practice: GI across the range
Understanding how Diablo's sweetener choices map to GI categories gives you a ready-to-use reference for every product in the range. Every figure below is sourced from verified COA (Certificate of Analysis) documents.
| Product category | Example Diablo products | Primary sweetener | Est. GI | GL per serving |
|---|---|---|---|---|
| Hard candy and cream sweets | SF Lemon and Cream, SF Butter, SF Mint and Cream, SF Cappuccino and Cream, SF Strawberry and Cream | Isomalt | ~9 | Less than 1 |
| Gummy sweets | SF Gummy Bears, SF Cola Bottles, SF Gummy Drops | Stevia + polyols | 0-5 | Less than 1 |
| Dark chocolate bars | SF Dark Chocolate 85g, NAS Dark Chocolate 85g, NAS 80% Dark Chocolate 75g, NAS Dark Chocolate with Orange 75g | Maltitol powder | ~35 | ~2 |
| Milk chocolate bars | NAS Milk Chocolate 85g, NAS Milk Chocolate with Hazelnuts 75g, NAS Milk Chocolate with Almonds 75g | Maltitol powder | ~35 | ~2.2 |
| Wafers | NAS Cream Filled Milk Chocolate Wafers 150g, NAS Chocolate Cream Flavour Wafers Thins 150g | Maltitol | ~40-45 | ~3 |
| Cookies | SF Chocolate Chip Cookies 130g, NAS Butter Cookies 135g | Maltitol + wheat flour | ~40-50 | ~4 |
| Cakes and muffins | SF Chocolate Muffin 45g, SF Vanilla Muffin 45g | Polyols | ~40-50 | ~5-8 |
| Toffees | SF Fruit Flavoured Toffees 75g, NAS Butter Filled with Chocolate Sweets 75g | Polyol blend | ~35-40 | ~1.5 |
| Spreads | NAS Hazelnut and Chocolate Spread 350g, NAS Duo Hazelnut and White Choco Spread 350g | Maltitol | ~35 | ~2.8 |
GI estimates are based on the primary sweetener's published GI values and blended with flour/base ingredient GI where applicable. Per-serving GL calculated using verified COA carbohydrate data.
Hard candy (isomalt-based) and gummy products (stevia-based) offer the lowest GI and glycaemic load per serving across the entire Diablo range. Chocolate bars sit firmly in the low-GI bracket at approximately 35. Cakes and bakery products carry higher GL per serving due to their flour base, where portion awareness becomes more important.
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How to read a sugar-free sweets label for GI impact
Many shoppers pick up a sugar-free product, see 0g sugar on the label, and assume it is GI-zero. It is not. Here is a practical five-step framework for decoding any label before you buy.
Ingredients are listed in descending order by weight. If maltitol appears first or second, it is the primary sweetener. If isomalt, erythritol, or stevia appears first, you are in better territory for blood glucose management.
In EU-format nutrition labels, polyols are listed separately under carbohydrates. A high polyol proportion, for example 80 to 90% of total carbs, indicates the product relies heavily on sugar alcohols. These have a significantly lower GI than the total carbohydrate figure alone implies.
For sugar alcohols other than maltitol and sorbitol, you can roughly halve the polyol figure to estimate actual blood glucose impact. For maltitol specifically, count approximately half the polyol grams as active glucose-raising carbohydrate. For isomalt and erythritol, the contribution is negligible.
A GI of 35 on a 5g piece is very different from a GI of 35 on a 100g bar. Always multiply the GI by the serving-size carbohydrate content to estimate the glycaemic load per portion. Serving sizes on sugar-free products can be deceptively small.
Maltodextrin, glucose syrup, and dextrose sometimes appear in products claiming to be low-sugar. These have GI scores above 70 and will significantly raise blood sugar regardless of the sugar-free claim on the front of the pack. They should appear nowhere near the top of any ingredient list in a product intended for diabetics.
Tips for diabetics: choosing the safest sugar-free sweets
In most cases, sugar-free sweets are a significantly better option for people with diabetes than traditional sugar-containing sweets. The key qualifier is which sweetener is used. Products sweetened with stevia, isomalt, or erythritol have negligible impact on blood glucose. Products containing maltitol powder have a moderate glycaemic index of around 35, meaning they can still raise blood sugar, particularly in larger quantities.
- Prioritise isomalt, erythritol, or stevia-based products for minimum blood sugar impact. This means hard candy and premium gummies are often your safest confectionery options across the Diablo range.
- Maltitol-based chocolates are acceptable in moderation. A 14 to 25g serving of Diablo dark or milk chocolate is well within a low-GL serving for most adults, including those managing type 2 diabetes.
- Monitor your personal response. Everyone's blood glucose response to sugar alcohols varies. Use a continuous glucose monitor (CGM) or post-meal finger prick test 90 to 120 minutes after eating a new product for the first time.
- Avoid maltitol syrup entirely. If a label lists glucose syrup or maltitol syrup, treat that product more like conventional confectionery from a blood sugar perspective, regardless of the sugar-free claim.
- Set a daily budget for polyols. Consuming more than 20 to 30g of sugar alcohols per day can cause digestive discomfort. This naturally keeps glycaemic load in check as a secondary benefit.
- For Type 1 diabetes, predictability is the key advantage. A consistent, low carbohydrate content makes insulin dosing more manageable. Always check the label for exact net carbs per serving before dosing.
- Pair chocolate servings with protein or fat. Eating a square of sugar-free chocolate alongside a small handful of almonds further slows glucose absorption and improves satiety.
These guidelines are educational and are not a substitute for medical advice. Always consult your diabetes healthcare team before making significant dietary changes. Individual responses to sweeteners vary considerably, and your personal management plan should be tailored by a qualified healthcare professional.
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Common myths about sugar-free sweets and the glycaemic index
Comparison: sugar-free vs regular sweets
| Sweet type | Regular version GI | Sugar-free version GI | Blood sugar difference | Recommended Diablo product |
|---|---|---|---|---|
| Hard boiled sweets | 65-78 | ~9 (isomalt) | Approx. 85% reduction | SF Lemon and Cream Sweets 75g |
| Gummy bears | 70-80 | ~0-5 (stevia) | Approx. 95% reduction | SF Gummy Bears 75g |
| Milk chocolate | 43-49 | ~35 (maltitol powder) | Approx. 20-30% reduction | NAS Milk Chocolate 85g |
| Dark chocolate (70%+) | 22-30 | ~15-22 (erythritol-based) | Approx. 20-30% reduction | SF Dark Chocolate 85g |
| Toffees | 65-75 | ~35-40 (polyol blend) | Approx. 40-50% reduction | SF Fruit Flavoured Toffees 75g |
| Wafers | 50-60 | ~40-45 | Approx. 15-25% reduction | NAS Cream Filled Milk Chocolate Wafers 150g |
| Cookies | 55-65 | ~40-50 | Approx. 15-25% reduction | SF Chocolate Chip Cookies 130g |
Frequently asked questions
It depends on the sweetener. Sugar-free sweets made with isomalt, erythritol, or stevia have negligible impact on blood glucose. Those made with maltitol powder (GI approximately 35) can cause a modest rise, and products containing maltitol syrup (GI approximately 52) can cause a more significant increase, though still lower than regular sugar. Always check the full ingredients list before assuming a product is blood-glucose-safe.
The glycaemic index of crystalline (powdered) maltitol is approximately 35 to 36, with an overall glycaemic response of approximately 29. Maltitol syrup has a higher GI of approximately 52. This distinction is critical when shopping for sugar-free chocolate: premium brands use the powder form (GI approximately 35), while budget products often use the syrup form (GI approximately 52). Diablo uses powdered maltitol across its chocolate range.
Sugar-free dark chocolates sweetened with erythritol, stevia, or a combination of both have the lowest GI, close to zero from the sweetener component, with minimal residual GI from the cocoa solids. Higher cocoa content (70% and above) further reduces carbohydrate density. A randomised crossover clinical study (PMC, 2022) found that sugar-free dark chocolate sweetened with stevia, erythritol, and inulin resulted in a 65% lower incremental blood glucose area compared to conventional dark chocolate in participants with diabetes.
For blood glucose control, yes. Erythritol has a GI of 0 to 1 and passes through the body largely unmetabolised, causing no meaningful blood sugar response. Maltitol has a GI of approximately 35 to 36 in powder form, or approximately 52 in syrup form. Erythritol is also mostly absorbed before reaching the colon, which tends to mean fewer digestive issues compared to other sugar alcohols. For strict blood sugar management, erythritol is the more conservative and evidence-supported choice.
Yes, in most cases. Products sweetened with stevia (gummies) or isomalt (hard candy) have negligible impact on blood glucose. Products in the chocolate range containing maltitol powder have a moderate glycaemic effect (GI approximately 35) and should be consumed in moderation as part of a managed diet. Always consult your healthcare team for personalised dietary advice, and check individual product labels for sweetener type and exact net carbohydrate content.
"No Added Sugar" (NAS) means no sucrose or other free sugars have been added during manufacturing. The product may still contain naturally occurring sugars, for example from milk powder in chocolate, and will be sweetened with polyols (sugar alcohols). This is distinct from "Sugar Free" (SF), which means the total sugar content is below 0.5g per 100g. Diablo uses both claims across its range. Always check which applies to the specific product you are purchasing, as this affects the small residual sugar figure shown on the nutrition label.
In moderation, yes. The main considerations are polyol tolerance (children have lower digestive tolerance for sugar alcohols; excess intake can cause loose stools or abdominal discomfort) and portion guidance. Sugar-free sweets are generally safer for teeth than sugar-containing equivalents, which is a genuine advantage for children. Treat sugar-free sweets as occasional snacks rather than dietary staples, and follow the serving guidance on the individual product label.
Glycaemic load (GL) combines the GI of a food with the actual amount of carbohydrate in a realistic serving. A food can have a moderate GI but a very low GL if the serving size is small. This is exactly the situation with most sugar-free sweets: an isomalt hard candy has a GI of approximately 9, but because each sweet weighs only around 4g with 3.7g of polyols, the GL per piece is less than 1. GL is a more actionable number for practical food choices.
References and Sources
- Davison K. et al. (2022). Sugar-free dark chocolate consumption results in lower blood glucose in adults with diabetes. PMC. PMC8832613
- Grembecka M. (2020). Maltitol: analytical determination methods, applications in the food industry, metabolism and health impacts. PMC. PMC7400077
- Atkinson F.S. et al. (2008). International tables of glycemic index and glycemic load values. Diabetes Care.
- Ahmad S.Y. et al. (2019). Recent evidence for the effects of nonnutritive sweeteners on glycaemic control. Current Opinion in Clinical Nutrition and Metabolic Care.
- GoodRx Health. The best and worst sweeteners ranked by GI index. September 2025. goodrx.com
- The Dietitian Prescription. Glycemic index sweeteners chart. January 2024. thedietitianprescription.com
- Mayo Clinic. Artificial sweeteners and other sugar substitutes. Updated 2025. mayoclinic.org
- University of Sydney. International Glycemic Index Database. glycemicindex.com
- Diablo Sugar Free. Product nutritional data. Verified Certificate of Analysis (COA) documents, 2024 to 2025.
Conclusion
Not all sugar-free sweets are equal, and the glycaemic index tells you exactly why. When you understand that isomalt carries a GI of approximately 9, stevia sits at zero, and maltitol syrup climbs to approximately 52, the choice between two products both labelled sugar-free stops being a guess and becomes a well-informed decision.
The hierarchy for blood glucose safety is clear. Isomalt-sweetened hard candy offers a GI of approximately 9 and a glycaemic load near zero per serving. Stevia-sweetened gummies follow closely. Maltitol powder-sweetened chocolates sit at GI approximately 35 with a low GL in standard portions. Wafers and cookies carry a slightly higher GL due to their wheat flour base, but remain manageable in single-serving portions.
Whether you are managing diabetes, following a keto diet, or simply reducing your sugar intake, the Diablo Sugar Free range is built around these principles. The hard candy range uses isomalt. The gummy range uses stevia. The chocolate range uses powdered maltitol. Every product is formulated to minimise blood glucose impact without compromising on taste.
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Every Diablo Sugar Free product is clearly labelled with its sweetener and full COA-verified nutritional information. Hard candy, gummies, chocolate, cookies, wafers, and spreads, all formulated for real enjoyment with minimal blood sugar impact.
Shop Sweets and Gummies Shop Chocolate BarsNo maltitol syrup. No hidden high-GI ingredients. Just real indulgence, done right.