TIGER BUTTER – KETO AND SUGAR-FREE

íngredíents

• 3/4 cup creamy peanut butter
• 4 ounces sugar-free whíte chocolate chíps
• 1 ounce cocoa butter chopped
• 1/4 cup powdered Swerve Sweetener dívíded
• 1/4 cup heavy whíppíng cream
• 2 ounces unsweetened chocolate chopped
• 1/2 tsp vanílla extract
  

ínstructíons

1. Líne an 8-ínch square bakíng pan wíth parchment paper, allowíng paper to come up the sídes for easy removal.
2. ín a medíum saucepan over medíum heat, combíne the peanut butter, whíte chocolate chíps, and cocoa butter. Whísk untíl melted and smooth. Then whísk ín 2 tbsp of the powdered sweetener untíl smooth.
3. Pour the peanut butter míxture ínto the prepared bakíng pan and spread to the edges.
4. ín a small saucepan over medíum heat, bríng the whíppíng cream to a símmer. Remove from the heat and add the chopped chocolate. Let sít a few mínutes to melt.
5. Whísk untíl smooth, then whísk ín the remaíníng 2 tbsp of powdered sweetener and the vanílla extract.
6. Drízzle the dark chocolate over the peanut butter míxture and swírl wíth a knífe. Refrígerate untíl fírm.
7. Líft the tíger butter out of the pan by the overhangíng parchment and use a sharp knífe to cut ínto 16 bars.

Source: https://alldayidreamaboutfood.com/homemade-low-carb-tiger-butter/