The paradise roll sugar-free and low glycemic index shows that you don’t need to compromise between health and pleasure. A soft, light sponge cake sheet wraps a velvety filling of ricotta and nuts, sweetened with stevia to keep the glycemic profile under control without sacrificing flavor.
Perfect for those looking for a mindful dessert or who have specific dietary needs, this roll surprises with its texture and balance of flavors. A genuine dessert, elegant in its simplicity, that turns coffee breaks, snacks or the end of a meal into a true moment of well-being. Try it and it will become a “must-have”!
Other sugar-free recipes you’ll love:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Cooking time: 8 Minutes
- Portions: One roll
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients for the paradise roll sugar-free and low glycemic index
- 1 roll low-glycemic sponge cake sheet (sugar-free)
- 11 oz (about 1 1/4 cups) cow's milk ricotta
- 1 oz stevia (or about 3 oz erythritol)
- 0.7 oz (about 2 tbsp) unsalted pistachios
- 0.7 oz (about 2 tbsp) blanched almonds
- 0.5 oz (about 1 tbsp) pine nuts (shelled)
- to taste powdered stevia (optional)
Tools to make the paradise roll sugar-free and low glycemic index
- 1 Bowl
- 1 Spoon
- 1 Air Fryer
- 1 set Air Fryer Tray
- 1 Cutting board
- 1 Knife
- 1 Plastic wrap
- 1 Kitchen scale
Let’s make the paradise roll sugar-free and low glycemic index together
Start by toasting the nuts: put all the nuts on an air fryer tray (do not use parchment paper or silicone) and toast in the air fryer for 4 minutes at 356°F, then let them cool.
In a bowl, add the ricotta and stevia and mix with a spoon until creamy.
Once the nuts are cool, roughly chop them with a knife and add them to the ricotta mixture, mixing well.
Lay the sponge cake sheet on the work surface, spread all the ricotta cream evenly over the surface and then roll up the roll without squeezing too tightly.
Wrap the roll tightly in plastic wrap and chill in the fridge for at least 2 hours before serving.
After chilling, remove from the plastic wrap and serve plain or dusted with powdered stevia (just blend it to make it powdery).
Useful tips
You can add 1 oz of sugar-free dark chocolate, roughly chopped, to the ricotta and nut filling.
You can replace the nuts with grated lemon zest and 1.4 oz (about 1/3 cup) almond flour.
Once sliced, you can put the slices in the freezer for 30 minutes before serving to have a deliciously fresh dessert!
