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.Β Although, try not to eat the whole batch with the spoon, k? Β 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)

Yield: 1.5 cups

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

Prep Time:
5 minutes
Total Time:
5 minutes


    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.


  1. I miss peanut butter SO much and am excited to try this ????

    • 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 πŸ™‚

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

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

    • You could melt the coconut oil, but I usually measure both while soft and not fully melted. πŸ™‚

      • 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.

  4. Is there a substitution for palm oil?

  5. 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.

    • 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! πŸ˜€

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

  7. 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™‚

  8. Can this be put in a smoothie?

  9. 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.

  10. 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.

    • Hi Bev,
      Tigernut flour is made from tigernuts, which aren’t actually a nut but a tuber! They are a great substitute for those on AIP or for those with nut allergies/sensitivities. Yes Lichen Planus is related to LS. Sarah Ballantyne (The Palem Mom), author of The Paleo Approach, also has Lichen Planus. Personally, paleo/aip has definitely done wonders for my LS. πŸ™‚

  11. This is amazing. Thanks for sharing!

  12. 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.

  13. 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?

  14. Christina Say

    Mine turned out gritty! Is it supposed to be like that?

    • Hi Christina,

      It definitely has a little grit to it, more so than nut butters. I find it’s best to use a high powered blender to reduce the grittiness. You can also add more coconut oil and shortening to see if it makes a difference. Hope this helps!

  15. Omg this is gorgeous; I’ve just made it. It was so quick in my vitamix and tastes gorgeous! I’m off to try your recipe which makes the chocolate coated balls; all in a hope of getting off of refined sugar and dairy again as I fell off the wagon…..

  16. I purchased tiger nuts on amazon instead of tigernut flour. Do I just put those in food processor to make the flour for this recipe for making the butter?

    • No I wouldn’t use whole tigernuts in this recipe. I’ve never made the flour out of the whole tigernuts, they are pretty tough, so I’d be worried they would damage your blender. Definitely get the flour for this particular recipe!

  17. Cynthia Hass Bishop

    What a wonderful recipe – Tiger Nut Butter 2.0!
    Because I NEVER make a recipe – exactly – as created, I modified yours with the addition of a 1/2 teasp of Saigon Cinnamon and only ONE Tblsp of Maple Syrup.
    YUM! Thank you so much. In this pandemic/lockdown situation, I am unable to obtain almond butter, so tried this and found it to be a more-than-suitable replacement option for my dessert treats.

  18. Just found your recipe and tried it. It’s good but I’m not a fan of coconut taste (which is quite a struggle on AIP elim ????). Has anyone tried it with just the palm shortening or substituting a different oil for the coconut? If so, which would be recommended?

  19. This looks yummy I will definitely try! You say it will only last a few days though, but there are no ingredients in it that will go “bad” right?

    • Right, it gets eaten quickly here! The only ingredient that could possibly go “bad” at room temp is the maple syrup, so past a week, I’d store in the fridge! Hope this helps πŸ™‚

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