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
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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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.
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??
– 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.
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!
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!
Just made these and they taste just like Reese’s Peanut Butter Cups! Amazing! Thank you for another amazing recipe!
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 ?
Updated recipe! Read the blog post, it will clarify that…
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
I buy mine on amazon. https://amzn.to/2LWtTmX
Are these also gluten free?
Yes.
Where do you get your white chocolate chips?
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
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!