Keto Tiger Butter is a delicious marbled candy made with white chocolate, peanut butter, and dark chocolate. So creamy and so easy to make, it’s a low carb treat your whole family will enjoy. This post is sponsored by ChocZero.
The first time I was introduced to the joys of tiger butter was at the Rocky Mountain Chocolate Factory, back when I was in university. I wasn’t really sure what it was, but it looked like a creamy peanut butter base swirled with dark chocolate. One bite and I was in love.
I shudder now to think about how that treat took my blood sugars for a wild ride. But the memory of it stayed with me for decades, and now I can indulge in my own delicious sugar-free tiger butter. I make this delicious keto candy a few times a year and it always disappears faster than I would like.
If you love desserts like my Keto Peanut Butter Fudge and my creamy Chocolate Keto Fudge, you are going to SWOON for this recipe!
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Why you will love recipe
Tiger butter is a peanut butter candy bark made with white chocolate, with dark chocolate swirled in like tiger stripes. It’s on the soft side, so it’s a little like fudge but not quite. It’s truly rich and delicious, and a little goes a long way.
Most conventional recipes for tiger butter call for copious amounts of white chocolate and dark chocolate chips. Needless to say, the sugar content is through the roof.
Of course, now ChocZero has created keto white chocolate chips and the game has changed entirely. I can’t get enough of finding new fun ways to work with them. And re-working my keto tiger butter recipe was high on my list.
This sweet treat is incredibly easy to make. You simply melt the white chocolate with some creamy peanut butter and spread out in a pan. Then swirl in some keto chocolate ganache and refrigerate. The hardest part is waiting for it to set.
But once it’s ready, you have an easy sugar-free candy bark that tastes as good as the original. And each square has only 2.5g net carbs. Now that’s my kind of treat.
Reader Reviews
“Absolutely delicious! Very satisfying when you have a sweets craving. I taste to my husband who isn’t on a keto diet plan and he liked it as well. He is very picky so, this is a good thing!” — Julie D.
“Just made these and they taste just like Reese’s Peanut Butter Cups! Amazing! Thank you for another amazing recipe!” — Susan L.
“I made this yesterday and it is delicious! I also have a sweet tooth and this is like peanut butter chocolate fudge. I never thought I’d have something like this on the Keto diet but I was wrong. I’m thrilled!” — Heather K.
Ingredients you need
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- Creamy peanut butter: I recommend a good natural peanut butter like Santa Cruz. If you are allergic to peanuts, you can use almond butter but it tends to be a bit softer.
- Sugar-free white chocolate chips: I used ChocZero white chocolate chips for this recipe.
- Cocoa butter: A little cocoa butter helps firm up the tiger butter so that it’s not too melty at room temperature.
- Sweetener: A powdered sweetener is key to avoiding a gritty texture. I use Swerve Confectioners, but any good powdered sweetener should work.
- Heavy whipping cream: Dark chocolate ganache is swirled into the peanut butter mixture.
- Unsweetened chocolate: Choose a higher quality unsweetened chocolate like Guittard or Ghirardelli. They are less likely to seize and they taste far better.
- Vanilla extract
Step-by-step directions
- In a medium saucepan over medium heat, combine the peanut butter, white chocolate chips, and cocoa butter. Whisk until melted and smooth. Then remove from heat and whisk in 2 tablespoons the powdered sweetener until smooth.
- Pour the peanut butter mixture an 8-inch square baking pan lined with parchment paper and spread to the edges.
- In a small saucepan over medium heat, bring the whipping cream to a simmer. Remove from the heat and add the chopped chocolate. Let sit a few minutes to melt.
- Add the remaining 2 tablespoons of sweetener and the vanilla extract and whisk until smooth.
- Drizzle the dark chocolate over the peanut butter mixture and swirl with a knife. Refrigerate until firm. Lift the tiger butter out of the pan by the overhanging parchment and use a sharp knife to cut into 16 bars.
Expert tips
Cocoa butter helps white chocolate melt more smoothly and it makes the tiger butter more firm. It also adds some extra healthy fats and keeps the carb count down. You can use coconut oil but the candy will be much softer at room temperature.
Choose your peanut butter wisely! Make sure it is as creamy as possible and not too drippy. Mix in any oils VERY well. I like natural brands that don’t require mixing, such as Santa Cruz. If the peanut butter you use is unsalted, consider adding 1/8 tsp of salt as you melt it with the white chocolate.
Since the cream for the chocolate ganache is such a small amount, watch it carefully. It will simmer very quickly.
Recipe FAQs
Tiger butter is a peanut butter white chocolate confection with swirls of dark chocolate like tiger stripes. It’s on the soft side, so it’s a little like fudge. It’s truly rich and delicious, and a little goes a long way!
Once you’ve chilled and cut the tiger butter into bars, store in the fridge in a covered container for up to 10 days. It’s fine out of the fridge for an hour or two, but can get a bit too soft after that. You can also freeze it for several months.
This sugar-free tiger butter recipe has 5.1g of carbs and 2.6g of fiber per serving. That comes to 2.5g net carbs per square.
Keto Tiger Butter Recipe
Ingredients
- 3/4 cup (193.5 g) creamy peanut butter
- 4 ounces (113.4 g) sugar-free white chocolate chips
- 1 ounce (28.35 g) cocoa butter, chopped
- 1/4 cup (45.5 g) Swerve Confectioners, divided
- 1/4 cup (59.15 ml) heavy whipping cream
- 2 ounces (56.7 g) unsweetened chocolate, chopped
- 1/2 tsp vanilla extract
Instructions
- Line an 8-inch square baking pan with parchment paper, allowing paper to come up the sides for easy removal.
- In a medium saucepan over medium heat, combine the peanut butter, white chocolate chips, and cocoa butter. Whisk until melted and smooth. Then remove from heat and whisk in 2 tablespoons the powdered sweetener until smooth.
- Pour the peanut butter mixture into the prepared baking pan and spread to the edges.
- In a small saucepan over medium heat, bring the whipping cream to a simmer. Remove from the heat and add the chopped chocolate. Let sit a few minutes to melt.
- Add the remaining 2 tablespoons of sweetener and the vanilla extract and whisk until smooth.
- Drizzle the dark chocolate over the peanut butter mixture and swirl with a knife. Refrigerate until firm.
- Lift the tiger butter out of the pan by the overhanging parchment and use a sharp knife to cut into 16 bars.
Notes
Nutrition
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Love this recipe! Easy to make, quick, and wonderful flavor. Brought it to an event and everyone liked it! It was such a great alternative to all the sugary treats at the event.
Yummy, reminds of the peanut butter chocolate bars, only this is better, less peanut butter . I love that you can freeze them. Another winner 🏅
I love chocolate and peanut butter. Together and sugar free. Yum.
Will this work if I make my own confectioners out of allulose or an allulose/monkfruit blend?
I really can’t say for sure.
This looks amazing! Definitely going on the holiday short list.
Hi Carolyn, do you think I could sub refined coconut oil for the cocoa butter?
Yes BUT…. they will be much more melty at room temp so just be aware of that.
Thank you for your recipes! I love white chocolate but really hate regular chocolate (I know I’m weird). I would like to omit the dark chocolate swirl completely- my question is should I add the vanilla and additional sweetener to the white choc/peanut butter mixture or omit that as well? Thanks again for sharing all your recipes, you’ve been a literal life saver for me on this journey.
Keep everything in the white chocolate part the same.
Would you be able to make this dairy free? What would you recommend trying?
White chocolate contains dairy as it is, so there really isn’t a way to make this DF.
Hi What are the carbs per bar?
Thank you.
Nutritional information is already in the recipe.
My son and I just made this. When we did the dark chocolate it turned into a big clump. There was no drizzling it. What did we do wrong. We followed the directions. I just mixed it in and called it good. Now it’s siting in the fridge.
Sounds like your chocolate seized! What brand were you using? The cheaper Baker’s brand often seizes, in my experience. Did you make sure it was off heat before you added the chocolate?
Would unsweetened chocolate baking chips work? Such as Guittard or Lilys? (I want to make this immediately and its all I have, lol) I’m looking forward to trying the Choc Zero when I get my hands on some.
So Lily’s isn’t unsweetened. It’s sugar-free, which is very different… it’s sweetened, it’s just not sweetened with sugar. Guittard sells both unsweetened and sweetened (with sugar). So I am not quite sure which one you plan to use.