In the current study, the possibility of preparing Nan-e berenji enriched with inulin as a functional compound was investigated and the effect of replacing sucralose and isomalt sweeteners as sugar substitutes on the microbial, physical, and chemical characteristics of Nan-e berenji was evaluated. Nan-e berenji samples were prepared with similar formulation and cooking method, the only difference being the type of sweeteners and prebiotic utilized. In the Nan-e berenji formulation of the control group, 9 kg rice flour, 1.125 kg oil, 500 g shortening oil, 13 eggs, 1.25 g saffron, 3 kg sugar and 500 ml water were used. To prepare Nan-e berenji without sugar, by reducing the amount of sugar to 70%, 129 g sucralose and 2.7 g isomalt were replaced. 1% inulin was added to the Nan-e berenji as a functional compound. Microbial properties including, the total microbial count, Enterobacteriaceae, coagulase-positive Staphylococcus aureus, and molds/yeasts, along with physico-chemical characteristics including, moisture, fat, protein, sugar, and acid-insoluble ash, were evaluated. The results of this experiment indicated that by using a mixture of sucralose and isomalt and incorporating inulin as a functional compound, it is possible to replace 70% of the amount of sugar used in the formulation of Nan-e berenji, without adverse effect on the microbial, physical, and chemical properties of the product.