In recent years, there has been an increasing interest in designing low calorie functional foods that might have health benefit against development of obesity and T2D. However, researches on developing low calorie foods in Turkey are quite insufficient. Even if the products are developed, in vitro and in vivo approaches to design low calorie foods are not carried out properly. Thus, we aimed to test diabetic features of newly formulated low calorie and no-added sugar containing cake, almond paste and pudding in intestinal cell culture system. Cake, almond paste and pudding were developed by “Egepak Gıda ve Ambalaj San.” and same type foods were chosen from market to use as reference. We modeled human carbohydrates digestive systems in test tube and relative glucose efflux were measured from rat enterocyte cells that were grown on bicameral cell culture system. Bioaccessibility of glucose was found at least 61%, 89% and 64% lower in cake, almond paste and pudding respectively relative to references. The levels of cellular glucose efflux were significantly lower from 30min (for cake 1.9 fold; for almond paste 4.3; for pudding 3.3 fold) to 120 min (for cake 2.2 fold; for almond paste 3.7 fold) to 180 min (for pudding 2.0 fold) in products than their references. To the best of our knowledge, this is the first exemplary study in Turkey to develop newly formulated foods by analyzing their diabetic features in in vitro model of human intestine system.