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No added sugar cookie, sweetened with sugar substitutes
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Sugar-free cookie (18 g) has 85 calories. That works out to 470 calories per 100 g. It contains 11.9 g of carbs, 1.1 g of protein, 3.6 g of fat and 0.8 g of fiber. Its glycemic index is 42 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 18 g
85
KCAL / 18G
Carbs
11.9g
· 4% DV
Protein
1.1g
· 2% DV
Fat
3.6g
· 5% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 56% · Protein 5% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 85 kcal | |
| Total fat | 3.6 g | 5% |
| Saturated fat | 1.48 g | 7% |
| Trans fat | 0.02 g | |
| Sodium | 58 mg | 3% |
| Total carbohydrate | 11.9 g | 4% |
| Fiber | 0.8 g | 3% |
| Protein | 1.1 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 18 g | 85 kcal |
| 1 piece (small) | 12 g | 56 kcal |
| 1 piece (large) | 28 g | 132 kcal |
| 1 serving (small) | 30 g | 141 kcal |
| 2 piece (double) | 36 g | 169 kcal |
| 1 serving (medium) | 45 g | 212 kcal |
| 3 piece (triple) | 54 g | 254 kcal |
| 1 serving (large) | 60 g | 282 kcal |
| 1 pack (mini) | 90 g | 423 kcal |
| 100 g | 100 g | 470 kcal |
Calculated from 470 calories per 100 g.
Not automatically. A sugar-free cookie can still contain refined flour and a substantial amount of fat, so replacing sugar does not make it a nutrient-rich snack. Treat it as a cookie and choose a portion that fits your usual eating pattern.
They can. Sugar substitutes may have less effect than table sugar, but flour and other carbohydrate-containing ingredients can still raise blood glucose. The response also varies by product and person, so “sugar-free” does not mean blood-sugar-neutral.
Yes, some can, especially when they contain sugar alcohols such as maltitol or sorbitol. Larger amounts are more likely to cause gas, bloating, or diarrhea; stevia- or sucralose-sweetened cookies may not have the same effect.
Common options include erythritol, stevia, sucralose, and sugar alcohols such as maltitol. The choice affects sweetness, aftertaste, browning, and texture, so two sugar-free cookie brands can taste and bake quite differently.
Use a recipe developed for the specific sweetener rather than swapping it one-for-one into a regular cookie recipe. Sugar affects moisture and spread; avoid overbaking and let the cookies finish setting on the tray.
Not as a simple one-for-one swap in most recipes. Stevia is much sweeter than sugar and does not provide sugar’s bulk or browning, so use a cookie recipe formulated for stevia or a baking blend designed to replace sugar.
Some sweeteners create that sensation: erythritol can feel cooling, while certain high-intensity sweeteners may leave a lingering aftertaste. The effect depends on the sweetener and its amount, so trying a different formulation may help.
Not necessarily. Sugar substitutes do not remove the carbohydrates in flour or other ingredients, and some products use sweeteners that contribute carbohydrates. Check the cookie’s ingredients and serving-level carbohydrate content before counting it as keto-friendly.
Once completely cool, keep sugar-free cookies in an airtight container in a cool, dry place. Their texture can change more quickly than expected depending on the sweetener; freeze extras in a sealed container if you need to keep them longer.
They can fit into a weight-loss plan, but they do not cause weight loss. Sugar substitutes do not necessarily make cookies low in calories, and the flour and fat still contribute energy; portion size matters.
Vitamins
B1
0.02mg · 2% DV
B3
0.25mg · 2% DV
Vitamin E
0.22mg · 1% DV
Biotin
0.36µg · 1% DV
Minerals
Manganese
0.08mg · 3% DV
Selenium
1.44µg · 3% DV
Sodium
58mg · 3% DV
Phosphorus
17mg · 2% DV
Potassium ⭐
25mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 85 calories in 1 piece (medium) (18 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A sugar-free cookie is a baked biscuit-style treat made with a cookie dough, usually including flour and fat, and sweetened with sugar substitutes instead of added sugar. Recipes vary, and “sugar-free” does not necessarily mean every ingredient is free of naturally occurring sugars.
It may be crisp around the edges and softer in the middle, and is commonly enjoyed with tea or coffee as a snack. Its nutritional profile still depends on the recipe; it can be energy-dense, with 470 calories per 100 g. For a lighter snack, keep to a small portion and pair it with an unsweetened drink rather than treating it as a meal replacement.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.48g
MONOUNSATURATED
1.15g
POLYUNSATURATED
0.74g
Omega 6:3 ratio 68:1
Above the ideal 4:1 (68:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.