Diabetes Mellitus is a chronic disease caused by high blood sugar, necessitating stringent dietary management to prevent hyperglycaemia and its associated complications. One of the challenges diabetic patients faces is the limited availability of sugar-free alternatives for common confectionery items, including lozenges. Lozenges are often used for throat relief, cough suppression, and delivering active pharmaceutical ingredients. Traditional lozenges, however, are typically made with sucrose or other sugars, making them unsuitable for diabetic patients. This study focuses on the formulation and evaluation of sugarless lozenges specifically designed for diabetic individuals. The primary the aim of this research is to create a sugarless lozenge that not only caters to the dietary restrictions of diabetic patients but also maintains the efficacy and sensory qualities of conventional lozenges. The formulation replaces sucrose with non-glycaemic sweeteners such as stevia, xylitol, and erythritol, which do not elevate blood sugar levels. These sugar alcohols and natural sweeteners are selected for their low caloric content and minimal impact on blood glucose. Additionally, their properties contribute to the desired texture and mouthfeel of the lozenge. The formulation process involves several key steps: selecting appropriate sweeteners and active ingredients, determining the optimal ratios, and conducting trials to achieve the desired balance of sweetness, efficacy, and stability.