Who is this for?

Bakers looking for a strictly sugar-free option

You want a biscuit that meets the threshold for the ‘sugar-free’ claim, not just a product with no added sugar. To check, compare the ‘of which sugars’ figure per 100 g on the packaging.

Cake makers choosing a biscuit flavour

You might be looking for a digestive, coconut or speculoos flavour for your cake. A small trial with your recipe will help you decide whether the crushed biscuit works for the base or other use you have in mind.

Bakers who need to choose ingredients carefully

As well as sugar content, polyols and allergens may matter to you or your guests. Check the exact variety: the products listed contain different ingredients, including wheat, almond, egg, milk and soya.

What should you look for?

When choosing biscuits for a cake, first decide which sugar claim you’re looking for. Then consider the flavour and ingredients that will work with your recipe.

What to consider What to check when buying Who it matters to
Sugar-free or no added sugars Check the ‘of which sugars’ figure per 100 g. Under EU Regulation (EC) No 1924/2006, biscuits must contain no more than 0.5 g per 100 g to qualify for the ‘sugar-free’ claim. When choosing a biscuit for my cake, I want to know whether its sugar content is within the limit, not just whether no sugar has been added. For around 46% of consumers, being strictly sugar-free is the priority.
Flavour and how it works in the cake Choose the digestive, coconut or speculoos flavour you want, and try a small amount in the base or mixture for your own recipe. For my cake, I want a biscuit flavour that goes with the other ingredients, without making a whole base straight away. For around 36% of consumers, how well it suits their cake idea matters most.
Polyols and allergens Check the ingredients and allergens for the exact variety, including maltitol or isomalt and, where listed, wheat, almond, egg, milk or soya. When I’m baking for others, the ingredients need to be suitable for what they can eat. For around 18% of consumers, polyols or allergens are the first thing to consider.

Common mistakes

  • Assuming ‘no added sugars’ means ‘sugar-free’

    A biscuit can have no added sugar and still contain sugars that occur naturally. Albert Heijn lists 1.7 g of sugar per 100 g for Verkade San Francisco Zero, which is above the EU limit of 0.5 g per 100 g for the ‘sugar-free’ claim.

    If you’re specifically looking for a sugar-free biscuit, compare the claim with the ‘of which sugars’ figure per 100 g.

  • Reading only the front of the packaging

    The biscuits listed may contain polyols and ingredients such as wheat, milk, egg, almond or soya. Ingredients vary between varieties.

    Read the ingredients and allergen information for the exact biscuit you’re going to use, especially if you’re baking for others.

  • Assuming ‘sugar-free’ describes the whole cake

    The claim describes the sugar content of the biscuit, not the nutritional value of all the ingredients combined. For example, Albert Heijn lists 465 kcal per 100 g for AH Digestive 0% Sugar.

    As well as sugar, check the nutritional information per 100 g, how much biscuit you’re using and the other ingredients in your recipe.

  • Making a whole cake base straight away

    The stated sugar content or flavour description won’t tell you how crushed biscuits will work in your recipe.

    Try a small portion using your recipe’s method before making the whole base or mixture.

Brands to consider

Albert Heijn

Albert Heijn describes AH Digestive 0% Sugar as a sugar-free biscuit and also suggests using it in cheesecake.

  • Albert Heijn lists 0.3 g of sugar per 100 g for this digestive biscuit.
  • The ingredients include wheat, maltitol and isomalt. Check the current packaging if these ingredients matter to you.

Céréal

The Céréal biscuits without sugars listed by Jumbo include a coconut variety and a speculoos variety with almond.

  • Jumbo lists 0 g of sugar per 100 g for Coconut and 0.4 g per 100 g for Speculoos with Almond.
  • Both varieties use maltitols. The speculoos variety lists ingredients including almond, barley, egg, milk, soya and wheat; check the allergens for each variety.

Verkade

Verkade San Francisco Zero is a biscuit for anyone specifically looking for a product with no added sugars.

  • The product information from Albert Heijn states 0% added sugar.
  • According to that information, the product contains naturally occurring sugars: 1.7 g per 100 g. It also contains maltitol and lists cereals containing gluten, milk, soya and wheat.

Related Joybuy products

Related products coming soon.

Frequently asked questions

Does ‘no added sugars’ mean the same as ‘sugar-free’?

No. Under EU Regulation (EC) No 1924/2006, a biscuit carrying the EU ‘sugar-free’ claim must contain no more than 0.5 g of sugar per 100 g; a product with no added sugars may still contain sugars that occur naturally. Albert Heijn lists 0% added sugar for Verkade San Francisco Zero, but 1.7 g of sugar per 100 g.

Which of the biscuits listed are below the ‘sugar-free’ limit based on their nutritional values?

According to the figures listed by Albert Heijn and Jumbo, AH Digestive 0% Sugar, Céréal No Added Sugar Coconut and Céréal No Added Sugar Speculoos Flavour with Almond Pieces are below the EU limit of no more than 0.5 g of sugar per 100 g. They list 0.3 g, 0 g and 0.4 g per 100 g respectively. Check the nutritional information on the exact pack when you buy.

Why should I check polyols in sugar-free biscuits too?

The varieties listed may contain sweeteners such as maltitol or isomalt. Voedingscentrum notes that labels must warn that excessive consumption of foods containing more than 10% added polyols may have a laxative effect. Check the ingredients and any warning on the packaging of your biscuit.