Tigernut Butter 2.0 (AIP/Paleo/Refined Sugar-Free)

As I was creating a little AIP holiday treat recipe for you all, I discovered the Tigernut Butter 2.0.   My No Nut Tigernut Spread is still a fave of mine, and I know many of you enjoy it – it’s one of my most popular recipes!  But, just wait till you try the second edition, it’s  a whole other level!

In comparison to peanut butter, my first tigernut butter is similar to the natural version- straight up, no added sweetener – and it really is awesome especially for a sugar-less snack! The tigernut butter 2.0, however, is the AIP equivalent of regular, creamy, sweet, oh how we miss you, peanut butter. The kind you used to eat with the spoon while standing in your kitchen. Although, try not to eat the whole batch with the spoon, k?  I had to seriously keep reminding myself of this as I was recipe developing. But man, it feels good to have AIP “nut” butter choices!

Tigernut Butter 2.0 (AIP/Paleo/Refined Sugar-Free)

Tigernut Butter 2.0 (AIP/Paleo/Refined Sugar-Free)



  1. Place ingredients in either a high powered blender (I use the Vitamix) or a food processor.
  2. Blend or process until it looks like a creamy nut butter. You may have to stop and scrape the sides during blending/processing.
  3. Enjoy!


Storage: I store mine in a glass jar at room temperature, however, it doesn’t last past a few days around here since we eat it up so quickly! If you are concerned, and would prefer to keep it in the fridge, you can take it out beforehand and allow it to warm to room temperature OR just warm up what you plan to use for around 10-20 seconds in the microwave to make it spreadable.


Please note: This post contains affiliate links.

This recipe is shared on Paleo AIP Recipe Roundtable,  Allergy Free Thursday.


Leave a Reply

27 Comments on "Tigernut Butter 2.0 (AIP/Paleo/Refined Sugar-Free)"

Notify of
Sort by:   newest | oldest | most voted

I miss peanut butter SO much and am excited to try this 😊


Do you think this would turn out if I use only palm shortening instead of coconut oil and shortening?


Should the coconut oil and shortening be measured melted? I can’t wait to try this. Thanks!


Is there a substitution for palm oil?


Hi Rebecca
Finally getting around to making this. Was wondering how long it would keep whether it’s left in the pantry or in the fridge?
I’ve got BIG peanut butter fans in this house but thought I’d try something new, mainly for me, but for them too.


Any idea what would be a good substitute for maple syrup to make it more keto friendly. Maybe swerve?

Janice Sullivan

Hi Rebecca,
I’ve made this twice and it was great! It’s nice to have a portable occasional sweet treat. (Perfect for air travel) I only used 1 tsp of maple syrup and I found that was enough sweetness for me.

Janice in Ottawa πŸ™‚


Can this be put in a smoothie?


This is supremely divine. Thanks so much for sharing. I won’t waste time w a single batch next time. I don’t know how it lasts more than a day at your house. And I only had coconut oil so suffice to say…still very good if you sub coconut oil for palm.


What is tigernut flour, I don’t think we have it in New Zealand! When I read of your condition it triggered something in me, last year I was diagnosed with Oral Lichen Planus. This condition makes my mouth ‘flare up’ at times and the physicians are unable to tell me why. I wondered about going Paleo to see if it helps. Thanks for your great site πŸ™‚ Bev.


This is amazing. Thanks for sharing!

Jody Sandel

OMGoodness! Thank you so much for creating this recipe. I am working my way towards the complete AIP protocol but have been desperately clinging to my nut and seed butters. Eating a naked apple just feels wrong. The tigernut butter is perfect and I love it.

Rebecca Jonmundsson

Hi there. We dont have Palm shortening in Australia. Wondering if I could substitue for coconut manna or just more coconut oil (so basically 1/2 cup of coconut oil)?? What do you think?