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Easy Low Glycemic Dessert Recipe 2 Ingredient Fudge made using a silicone mold

Easy Low Glycemic Dessert Recipe: 2-Ingredient Fudge

Beth Bollinger of Nest Wellness
This recipe checks every box above: no flour, smart chocolate, healthy fat from nut butter, naturally portion-sized. It takes only five minutes, uses two ingredients, and genuinely satisfies a chocolate craving.
I tested it on my CGM. The glucose response? Barely a blip.
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Course Dessert
Servings 1

Equipment

Ingredients
 

  • 1 tbsp peanut butter or almond butter (just nuts — no added sugar or oil)
  • 2 tbsp chopped dark chocolate or sugar-free chocolate chips (recommendations in recipe notes)

Instructions
 

  • Place nut butter and chocolate in a small microwave-safe bowl.
  • Microwave 20–30 seconds until chocolate begins to soften.
  • Stir until smooth and fully combined. Microwave an additional 5–10 seconds if needed.
  • Pour into a small silicone mold or onto parchment paper.
  • Refrigerate or freeze for at least 5 minutes, until firm.
  • Store leftovers in the fridge for up to 2 weeks, or freeze for up to 3 months.

Notes

Easy swaps: Try cashew, sunflower, or macadamia nut butter. Add a pinch of cinnamon or cayenne, a few drops of liquid monk fruit, or a sprinkle of flaky sea salt before chilling.
Dark chocolate recommendations: Taza dark chocolate, Beyond Good 92%, or Lindt 90%
Batch cooking: Visit my Substack to download instructions for a larger batch (8 x 8 pan)
Keyword blood sugar friendly, blood sugar friendly recipes, chocolate, chocolate dessert, chocolate peanut butter, chocolate peanut butter recipe, chocolate recipe, gluten free, low glycemic recipes, no refined sugar, REFINED SUGAR FREE, single serving, sweet treat
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