This study investigates the optimization of the process for making low-calorie Shrikhand enriched with cinnamon (Cinnamomum verum) powder and coconut sugar. The primary objective is to develop a healthier alternative to traditional Shrikhand by replacing cane sugar with coconut sugar (low-calorie) and incorporating cinnamon for its potential health benefits. The study examines various treatments, focusing on sensory evaluation, physicochemical properties, microbiological analysis, and shelf life. The results indicate that the optimized herbal Shrikhand with 2% cinnamon powder achieved the highest overall acceptability. Additionally, the incorporation of coconut sugar reduced the calorie content while maintaining the flavor and texture of the product.