Sugar-free sweets contain significantly fewer calories and do not cause sharp blood sugar spikes, making them a healthier alternative. However, they are still sweets and should be consumed in moderation. Quality options also provide protein, fibre, and healthy fats that are absent from conventional sweets.

Quality sugar-free chocolate tastes very close to regular chocolate, especially when made with good cacao beans and using erythritol as the sweetener. Some people detect a slight cooling aftertaste from erythritol. High-cacao dark chocolate (70%+) works particularly well because the cacao flavour itself dominates the taste profile.

Yes, most sugar-free sweets are suitable for diabetics as they do not significantly raise blood sugar. Erythritol and stevia have a glycaemic index of 0. However, check the total carbohydrate content, as some ingredients like flour and milk contain carbohydrates. Consult your doctor regarding individual suitability for your specific condition.

The higher price of sugar-free sweets comes from more expensive raw ingredients. Quality sweeteners like erythritol and stevia cost considerably more than sugar. Additionally, better ingredient combinations are often used — more nuts, higher-quality cacao, and natural flavourings — which increase production costs compared to conventional sweets.

Moderation is key. It is recommended to limit yourself to 1-2 portions per day. While they contain fewer calories, sugar alcohols in large amounts can cause digestive discomfort. Sugar-free products also contain calories from fats and other ingredients. Enjoy sweets mindfully as part of a balanced overall diet.