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.

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    • Rebecca says:

      Peanut butter is one of the foods I’ve been missing as well! These tigernut butters have definitely been a great substitute. Hope you enjoy Gretchen 🙂

      • Polly says:

        This stuff is the BOMB! It tastes like chocolate chip cookie dough without chocolate chips in it. This is my first time doing anything with tigernut flour so the odd “fibrousness” of the mouth feel takes a little getting used to but I’ll take it! Thanks for a delicious recipe.

  1. Amanda says:

    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.

    • Rebecca says:

      Hi Amanda!

      Ours gets eaten up waaaayy too quickly around here, but my guess is it would last at least a couple weeks when stored in the fridge. Hope your peanut butter fans approve! 😀

    • Rebecca says:

      Hi Irene! I’m not quite sure what swerve is but any keto-friendly sweetener should work OR you could just omit it! It doesn’t really need the extra sweetness! 🙂

  2. Janice Sullivan says:

    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 🙂

  3. Erin says:

    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.

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