Low Carb Tiger Butter Bars
Low carb • Sugar-free tiger butter bars — 15 minutes, sixteen squares
These are low-carb tiger butter bars, not candy-shop fudge. Natural peanut butter, sugar-free chocolate, and a white swirl set into stacked squares, like the photo. Fifteen minutes of work. No sugar, no graham crust.
Sixteen bars. Chill until the swirl is firm before you cut.
Chill: 30
Bars: 16
Why you’ll love these bars
- 3g protein per bar — peanut butter and chocolate
- 3g net carbs — sugar-free chocolate, not candy melts
- About 15 minutes active, one pan
- Dark base, tan swirl, stacked squares, like the photo
- No boxed mix, no sugar
- They snap clean if you chill before cutting
Health notes
- Protein: Modest. This is a candy square, not a meal.
- Lower carb than classic tiger butter: Sugar-free chocolate. Close to keto at 3g net.
- Sixteen bars: Macros are per square, not the stack.
- Sweetened peanut butter or milk chocolate will jump the carbs. Stay unsweetened.
Key element — two melts, one swirl
A muddy bar got over-stirred. Melt the chocolate layer, melt the peanut butter layer, then drag a knife once so the top looks like the photo.
Diabetic-Friendly
Low Carb Tiger Butter Bars
- Prep15 min
- Total15 min
- Calories140 kcal
Ingredients
Instructions
- Line. Line an 8-inch pan with parchment.
- Base. Melt dark chocolate, butter, and 2 Tbsp peanut butter. Spread in the pan.
- Swirl mix. Melt peanut butter, white chocolate, butter, and salt until smooth.
- Swirl. Spoon the tan mix over the dark layer. Drag a knife 4 or 5 times. Do not mix it flat.
- Chill. Fridge 30 minutes until firm. Cut 16 bars, like the photo. One square is one serving.
Notes & Tips
- Natural peanut butter with oil on top mixes smoother than dry jars.
- Melt on low so the chocolate does not seize.
- A few knife drags make tiger stripes. Extra stirring muddies them.
- Chill before cutting. Warm bars smear.
- Wipe the knife between cuts for clean squares.
Variations & serving ideas
- Almond butter: Same amounts.
- Monk fruit blend: Use it if you make the white layer from cocoa butter.
- Sweetened peanut butter or regular chocolate: Skip them. That is how carbs jump.
- Almond: Swap almond butter for peanut butter.
- Sea salt: Sprinkle flaky salt on the swirl before chilling.
- Mini: Set in a silicone candy mold instead of a pan.
- Thicker: Use a loaf pan and cut 12 larger bars.
Storage
- Refrigerator: Up to 1 week (Covered)
- Room temp: 2 hours (They soften)
- Freezer: Up to 1 month (Thaw 5 minutes)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 140 kcal |
| Total fat | 13 g |
| Sodium | 45 mg |
| Total carbohydrate | 6 g |
| Fibre | 3 g |
| Protein | 3 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Are these bars keto-friendly?
Yes. About 3g net per bar with sugar-free chocolate and natural peanut butter.
Why did the swirl disappear?
It was stirred too much. Drag a knife a few times and stop.
Can I use regular chocolate?
Regular chocolate adds sugar. Stay sugar-free so each bar stays at about 3g net.
Why chill before cutting?
Warm bars smear. A short chill gives the clean stacked squares in the photo.
Do I bake these?
No. Melt, swirl, and chill. Fifteen minutes of work is the whole method.
How do I store leftovers?
Fridge up to 1 week, or freeze 1 month. Thaw 5 minutes.
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