Mulberries are known to be rich in hypoglycemic active substances such as anthocyanins and dietary fiber, which primarily aid in regulating gut microbiota. However, their high sugar content, such as fructose, hinders their application in hypoglycemic functional foods. This research utilized microbial fermentation technology to remove the fructose and glucose in mulberries (FM), subsequently evaluating their hypoglycemic properties and balancing gut microbiota. Results indicated that administering varying doses of FM to type 2 diabetic mice for five weeks notably decreased blood sugar and insulin levels, improved dyslipidemia and insulin resistance, enhanced antioxidant capacity, repaired organ damage, and regulated hypoglycemic activity by influencing mRNA expression of key signaling factors in the PI3K/Akt and AMPK pathways. Analysis of the intestinal microbiota composition revealed that FM can modulate specific bacterial populations, increasing beneficial bacteria like