Have you ever had Tiger Butter? Trust me, you are going to love this keto peanut butter white chocolate fudge. 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.
Ever a lover of all things chocolate, hearing that a new speciality chocolate store had opened made my heart flutter in excitement. And it was a beautiful sight to behold, all those ridiculously oversized turtles and peanut butter cups stacked row upon row. It was my idea of heaven.
One of the treats I purchased that day was a big round of Tiger Butter. I wasn’t really sure what it was, but it was a pale creamy confection swirled with dark chocolate, and it was in the shape of a very large peanut butter cup. 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 now I can indulge in my own delicious sugar-free keto tiger butter!
What is tiger butter?
In case you’ve never heard of it, tiger butter is a peanut butter confection made with white chocolate, and then swirled with dark chocolate. 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.
So if I was ever going to enjoy tiger butter again, I had to come up with a whole new way of making it.
A sugar-free tiger butter recipe
I first took it upon myself to create this sugar-free version in 2015. At that point, no one had successfully made truly good keto white chocolate, so I used a combination of cocoa butter and coconut butter to mimic the white chocolate texture and flavor.
That version was absolutely delicious, but the white chocolate peanut butter portion was very liquid and thin when warm, and it was hard to swirl the dark chocolate in properly without it all sinking to the bottom of the pan. It was also quite firm when chilled, so it wasn’t truly like the tiger butter I remember.
Of course, now ChocZero has created their fantastic 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.
The old version was very good. The new version is off-the-charts delicious!
Tips for making keto tiger butter
This is a delightfully simple recipe, especially now that we can use keto white chocolate chips! A few tips for getting the tastiest low carb tiger butter:
- The recipe still uses a bit of cocoa butter, to help it be more firm at room temperature. It also adds some extra healthy fats and keeps the carb count down. If you don’t have this, you can use another ounce of the white chocolate chips.
- Choose your peanut butter wisely! As creamy as possible and if it’s the kind with a lot of oil, mix it in very well. I prefer natural brands that don’t require mixing, such as Justin’s.
- The dark chocolate swirl is really just a small amount of my keto chocolate ganache. Since it’s such a small amount, watch your cream carefully. It will simmer very quickly.
- Drizzle the dark chocolate right into the corners of the pan, so that every piece of tiger butter has a nice swirl of chocolate.
- Don’t skip lining the pan with parchment! It’s the only way to get the bars out in one piece.
How to store tiger butter
Once you’ve chilled and cut the tiger butter into bars, you will want to store it in the fridge in a covered container. It’s fine out of the fridge for an hour or two, but can get a bit too soft after that. Especially if you live in a warm climate.
It’s great both straight of the fridge and and at room temperature, and it will keep for a week or two, as long as your cream is fresh!
Ready to make some delicious keto tiger butter?
More keto white chocolate recipes
- White Chocolate Macadamia Nut Cookies
- White Chocolate Panna Cotta
- Keto Cranberry Bliss Bars
- White Chocolate Caramel Cups
- White Chocolate Macadamia Nut Blondies
Sugar-Free Tiger Butter
Ingredients
- ¾ cup creamy peanut butter
- 4 ounces sugar-free white chocolate chips
- 1 ounce cocoa butter chopped
- ¼ cup powdered Swerve Sweetener divided
- ¼ cup heavy whipping cream
- 2 ounces unsweetened chocolate chopped
- ½ teaspoon 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 whisk in 2 tablespoon of 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.
- Whisk until smooth, then whisk in the remaining 2 tablespoon of powdered sweetener and the vanilla extract.
- 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.
Melanie says
You mention your old recipe not using the white chocolate chips, could you please give me the measurements that you used to make your own white chocolate??
Carolyn says
– 4 ounces cocoa butter
– 4 ounces coconut butter or creamed coconut
– 1/2 cup creamy peanut butter almond butter would work well too
– 1/4 cup powdered Swerve Sweetener
– 1/2 tsp vanilla extract
– 1/8 tsp xanthan gum
– 4 ounces sugar-free dark chocolate such as Lily’s chopped (could also use 85% or 90% dark chocolate, although that may raise the carb count a little bit)
Instructions
1. Line a square baking pan (9×9 or 8×8) with parchment paper, allowing paper to come up the sides for easy removal.
2. In a medium saucepan, combine cocoa butter, coconut butter, peanut butter and sweetener over medium low heat. Stir until melted and well combined.
3. Whisk in vanilla and xanthan gum (the gum is to help emulsify the mixture, to keep the oil from separating out and floating on top).
4. Pour into prepared baking pan and spread to the edges. Refrigerate 10 to 15 minutes to start firming it up.
5. Set a heatproof bowl over a pan of barely simmering water. Add chopped dark chocolate and stir until melted and smooth.
6. Drizzle chocolate over peanut butter mixture in pan and swirl gently with a knife (some will sink to the bottom as it is heavier than the peanut butter mixture).
7. Refrigerate until firm and then cut into 16 bars or break into chunks with your hands.
Julie D says
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!
Jessica says
I used to work at a Rocky Mountain Chocolate Factory in High School! 😭 This was one of my favorite treats that we made! I’ll have to try it!
Susan L says
Just made these and they taste just like Reese’s Peanut Butter Cups! Amazing! Thank you for another amazing recipe!
Mary says
So I’m looking for cocoa butter… the link in the post doesn’t take you to a specific item for Amazon …. also I don’t see coconut butter in the recipe that people are talking about in the comments. A what am I missing ?
Carolyn says
Updated recipe! Read the blog post, it will clarify that…
Mary says
Got it thanks! Where do you purchase you r cocoa butter? When I goto the grocery store. I’m not sure what I’m looking for … something solid? Packages in a jar? Can you provide a picture ? Thanks again
Carolyn says
I buy mine on amazon. https://amzn.to/2LWtTmX
Gretchan says
Are these also gluten free?
Carolyn says
Yes.
Rebecca T says
Where do you get your white chocolate chips?
Carolyn says
It’s link in both the blog post and the recipe but here it is as well: http://shop.choczero.com/?utm_campaign=fooddreamer&utm_source=leaddyno&utm_medium=affiliate#_a_fooddreamer
Priscilla says
I will be making this soon! After 29 years of living in Colorado Springs, my daughters will be totally elated to find this wonderful sugar free Tiger Butter. Thank-you so much!
Chris says
Can I use all cocoa butter instead of the white chocolate bits?
Carolyn says
My old recipe did so, but I’ve really changed things here so although it does work, the peanut butter layer is quite liquid at first. Most of your chocolate swirl will fall to the bottom. Still tasty!
Essiance says
I have made this twice both times I am struggling with the chocolate becoming a thick paste like substance and trash it and end up melting chocolate in the microwave but that makes it hard to cut into nice squares. What am I doing wrong that the HWC and chocolate are becoming this weird paste?
Carolyn says
Tell me what brand of unsweetened chocolate you are using? Also, it may be your pan/stove, if the heat is too high and the pan is not good quality, it may get overheated. Are you taking the cream off the heat before adding the chocolate?
Robert Belinski says
Good morning Carolyn! I’m at work at the moment, I imagine the answer to my question may already be in your thread. I just don’t have time to search. This question is in regards to the Tiger Butter. Are the 5.1 grams of carbs the net carbs, or straight carbs? I noticed 2.6 grams of fiber. Thank you! Blessings!
Carolyn says
Total carbs.
Annalisa says
Hi Carolyn, since it’s almost impossible to find white choccolate sweetened with erythritol or stevia here in Italy (I cna only fin white chocolate sweetned with maltitol, which gives me GI distress), would be ok to use a homemade sugarfree white chocolate? Otherwise, what could I use in place of the white chocolate?
Thank you!
Annalisa
Carolyn says
Sure, it should work fine.
Heather K. says
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!
Carolyn says
Glad to hear it!
Nicole says
Is there something I could use to substitute for the cocoa butter?
Carolyn says
Not in this recipe.
Erica B says
Exhausted but in the mood for something sweet yesterday…this was so simple to make and pop into the refrigerator! I used 6-7 ounces of chocolate, because my husband has a rule about minimum chocolate:peanut butter ratios in desserts. 😄 Tasty and quite pretty too. After refrigerating for several hours, I didn’t taste coconut in the finished product at all, and my husband barely detected any coconut flavor—pretty cool! Now I want to try a coconut version using more coconut butter in lieu of peanut butter…zebra butter! 😄 Thanks, Carolyn!
Carolyn says
Glad you like it!
Yazmin says
While this is definitely an older recipe, and I have made it so many times I have lost count, I feel obliged to share our takes on this most excellent recipe. First off, the seed butters, particularly tahini (sesame seed butter) are fabulous in this recipe. The tahini seems to change the texture to something with uber happy mouth feel. I think if Umami was about “the feels”, this would qualify. (& sesame butter may actually be Umami. ..) Now for this week’s excitement, and I hope Carolyn will apprecite this as it is distinct Canadiana… We made…wait for it.. Tiger Tiger Tiger butter!!! 😆 If Tiger Woods had made it, we would call it a hole in one!! Tiger Tiger (sometimes called Tiger Tail, or Tiger Stripe) is a flavor of icecream found mostly in Canada, that incorporates both licorice and orange.-hence the Tiger! We used the milder almond butter, 1/4 tsp of star anise extract and 3-5 drops of orange essential oil. Wowza. Chocolate. Orange. Licorice. Creamy cocoa butter. All in one place. Yes, there is a God because this must be the food He must be eating. Thank you for all your good work Carolyn☺
Tammy says
Is there a substitute for the coconut butter? I don’t care for the taste of coconut & avoid it any time I can.
Debi says
Yeah, me too. Suggestions, Carolyn?
Carolyn says
Use butter.
spaceranger says
Mmmm. I had 4 ounces of cocoa butter that had been in my cupboard long enough that I wanted to use it, and I stumbled onto this recipe. Yum! These are delicious. I used Lilly’s chocolate chips for the chocolate, which made them ridiculously easy to whip-up. Thank you! (Oh, and I forgot to add the xanthan gum–I had it out on my counter intending to put it in, but forgot–it didn’t cause any problems for me.)
Carolyn says
So glad to hear it!
Amalie says
These are so good! Thank you for the terrific recipes!
Court~ says
This looks great! I have native forest brand unsweetened organic coconut cream premium. Will this work in place of creamed coconut? TIA
Carolyn says
No, I believe what you are referring to is the creamy stuff that is like the cream on top of a can of coconut. You need coconut butter, which is solid at room temperature.