The present invention relates to a soft bakery product having a slowly-available-glucose (SAG) content of at least 15 wt% and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: at least 5 wt% sugars by weight of the soft bakery product； and from 0.1 to 15 wt% maltitol by weight of the soft bakery product.
