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Enjoy this Low-Carb Tiger Butter recipe during the holiday season or on any special occasion without all the carbs of the traditional version.
With only an hour of your time and four ingredients, you’ll have a delicious sugar-free treat that everyone will love.

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What Is Low Carb Tiger Butter?
Tiger Butter Fudge has been one of my favorite holiday candies for as long as I can remember. It basically a simple fudge-like candy that only requires three ingredients, peanut butter, white chocolate, and milk chocolate.
With just those few ingredients and only a few minutes of your time to throw the recipe together, you’ll have a decadent and delicious candy treat that is perfect for any holiday or special occasion.
Traditional tiger butter recipes I’ve had in the past use white almond butter, peanut butter, and either chocolate chips or chocolate almond bark, but the almond barks are not sugar-free or low-carb.
So those two ingredients get swapped out in this recipe for some sugar-free chocolate options and your favorite natural peanut butter making it more low-carb friendly.
My recipe has four ingredients instead of three, but that ingredient is just a little coconut oil to loosen up the milk chocolate so it incorporates into the peanut butter fudge easier.
Here’s What You’ll Need For This Recipe:
- Lily’s White Chocolate Chips
- Lily’s Milk Chocolate Chips
- Natural Peanut Butter
- A little Coconut oil
- 8×11 baking dish
If you’ve ever had this type of candy before you know just how amazing it turns out and if you are like me you will be thrilled to find out just how easy making a sugar-free version like mine is.
Now, if you’ve never had the joy of trying this candy before then let me put my warning in here, this tiger butter is so yummy and rich and it can be hard to stop at just one piece.
So when I make it I have to watch myself or I’ll have eaten too many pieces to count!
This candy is super rich so a little goes a long way. It only has around 3.5 net carbs per piece making it a great option for keeping our hands off of those traditional candy trays where the tiger butter will run you about 20 carbs per piece.
What Is The Best Peanut Butter To Use In This Recipe?
For this recipe to remain around the 3.5 net carb mark it is best to use good all-natural peanut butter that doesn’t contain added sugars.
When you choose your peanut butter you can opt to use a creamy version as I did here or jazz your tiger butter up some by adding in chunky peanut butter for some added texture.
One important note to remember when working with natural peanut butter in this recipe is that most natural peanut butter will have a good bit of oil on top of the jar from the peanuts.
When you are ready to add your peanut butter to the white chocolates for melting, it is very important to make sure all of that extra oil is mixed back in really well to the peanut butter.
You really don’t want a ton of extra oil in the candy mixture or it will cause textural issues and may cause some separation later on. The way I do this is to mix my peanut butter very, very well while it is still in the jar so that all the oil is completely mixed back in.
Then I’ll measure out the amount needed for the recipe and this helps me avoid any excess oils in my candy. Nobody will enjoy a super-oily candy, trust me.
Natural peanut butter also tends to be more on the savory side than say a Jiff or Peter Pan peanut butter so if you like your candy super sweet you can add in a little extra powdered sweetener to achieve that, but I don’t find that it needs more sweetener since both chocolate chips are really sweet enough for our tastes.
If you don’t mind a little bit of added sugars or a few more carbs you can use your traditional peanut butter just know that if you go with one that isn’t natural, again like Jiff, then the carbs per piece will jump to about 6.8 to 7 net carbs per piece instead only 3.67 as written here.
What Is The Best Chocolate Chips To Use For This Recipe?
When making this type of candy it is best to have a good quality sugar-free chocolate that melts well and keeps a smooth and creamy texture when it solidifies again in the refrigerator.
I love using and highly recommend Lily’s Brand of chocolate chips because I’ve worked with them often and find that they melt nicely and still remain creamy and smooth after being melted and chilled.
I do find that white chocolate chips melt very easily, but not all brands are created equal when it comes to white chocolate chips.
I’ve tried the Bake Believe brand in candies and baking but I don’t like the way they melt and become so thin or runny when melting.
They also almost completely dissolve when baked into things like cookies or muffins, so I always stick to Lily’s or when I have them, ChocoRite when I need a good sugar-free white chocolate.
When it comes to the semi-sweet or the milk chocolate sugar-free chips, I’ve noticed that they do melt well but not quite as smoothly as the white, so to fix that I like to add a small amount of coconut oil to those two varieties so that when they melt, they remain smooth and thin enough to pour.
This extra oil will make the chocolate easier to swirl into this white chocolate later in this recipe and I also do this when I plan to dip other things into Lily’s Milk Chocolate Chips for coating.
Tips and Trips For Making Low-Carb Tiger Butter
- For the best results when melting chocolates for this recipe check out this article on different ways that chocolate can be melted. This post is from the Taste of Home website and is full of great information. I personally use two of these methods: the microwave and the water bath. My favorite is the water bath method in my crockpot because I find that the sugar-free chocolate chips do wonderful this way but the recipe is written using the Microwave for a quick and easy fix.
- Line the baking dish or sheet that you use for your tiger butter. This extra step will make for easier release of the candy and extra easy clean-up when finished. If you have trouble getting your parchment paper to lay flat on your dish you can spray it a little and press the parchment paper onto the spray so it holds it steady and on the bottom of your dish.
- If you or someone in your family has a peanut allergy swap the peanut butter out for another natural nut butter like almond or sunflower butter. Both of those peanut-free butter would be delicious as well.
- Let the tiger butter candy set completely before trying to cut or break it apart. If the candy doesn’t harden enough it will be a huge mess when you go to portion it out. The chilling part doesn’t take long so an hour should be plenty of time for the candy to be hard enough to cut into individual squares.
- Store the candy in an airtight container and keep it in the refrigerator for the best results. This candy will stay fresh for about two weeks in the fridge if it lasts that long around your home because it sure doesn’t here!
- This candy would make a wonderful homemade gift for any holiday or birthday for your friends and family. I love to pick up some cute tissue paper and decorated boxes at Dollar Tree and put this candy in them. It is super pretty and how could anyone not enjoy a box of homemade candy, right?

Easy Low Carb Tiger Butter
A sugar free and lower carb version of the creamy peanut butter and chocolate swirled fudge.
Ingredients
- 1 cup of Lily's White Chocolate Chips
- 1/3 cup natural peanut butter
- 1/3 cup Lily's Milk Chocolate Chips
- 2 teaspoons of coconut oil
Instructions
- Prepare your 8x11 dish by spraying it with cooking spray and then lining it with parchment paper. The spray will help the parchment paper stick and stay down in your dish.
- Place the white chocolate chips and peanut butter into a bowl and melt them together. You do this in the microwave stirring after each 30-second interval or using the double boiler method. Do not overheat as the chocolate mixture will seize up and get super stiff. See the blog post for more tips on melting chocolates for candies.
- Once the chocolate and peanut butter are melted and combined well pour them into the prepared dish and spread the mixture out evenly.
- Next, add the milk chocolate chips and the coconut oil to a small dish and melt in the microwave as you did with the first mixture.
- Now that the chocolate and oil are melted make sure to stir them well and then add the mixture to the top of the peanut butter layer by slowly drizzling it over the top all over.
- Lastly, take a fork and swirl the chocolate later into the peanut butter layer by gently dragging the fork from side to side across the whole dish.
- Chill for at least one hour before cutting it with a sharp knife. I get about 30 small squares from this recipe.
- Keep the Low Carb Tiger Butter in the fridge and pull out as desired.
Nutrition Information
Yield
16Serving Size
3 piecesAmount Per ServingCalories 113Total Fat 8gTrans Fat 0gCholesterol 3mgSodium 32mgCarbohydrates 11.8gNet Carbohydrates 3.67gFiber 4.4gSugar 1.3gSugar Alcohols 3.68gProtein 2.1g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
This recipe looks great! Is there a different oil I could use instead of coconut? Thank you!
I use coconut oil that doesn’t have any coconut flavor because solidifies and helps the candy set. But you could try some flavorless oils, I’m just not sure how it would work since I haven’t tried it yet. Maybe some heavy cream to thin the chocolate a bit. Just a couple of tablespoons at most.
I wish the recipe included a warning not to overheat the white chips and peanut butter. I melted in the microwave and it was almost perfectly melted so I put it in for a a few more seconds and it became a thick consistency. Hopefully it will still taste ok. Maybe my comment will help someone else in the future.
I’m sorry Christine, I shouldn’t have assumed that not overheating was a known thing when melting chocolate. I will go back and add that in case their are others that don’t know that. I really hope it turned out well for you.
Hi Kerri….this sounds absolutely wonderful! I happened to get a few bags of the the Lily’s Pumpkin Flavored chips at Sprouts this week on clearance….YES! Do you think I could sub out the milk chocolate chips with the pumpkin ones or maybe do half and half? I know it won’t have the same “stripes” effect, but I think the peanut butter and pumpkin flavors would maybe work? Your thoughts???
Oh, Patty, that’s amazing you got some on clearance. I love it when we can save money on special items. I think you could absolutely sub them for the chocolate. I haven’t tried them yet (my stores never got the pumpkin ones sadly) so I’m not sure how easily they melt. So if I had to make any suggestions I would say start melting them and see if they are going to melt smooth and be thin enough to pour onto the peanut butter part before you add the coconut oil that I use for the milk chocolate. Then if it looks like they are melting quite as smooth as you want then add the oil and that will help thin them and smooth them out. 🙂