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5% Nutrition

5% Nutrition Knock The Carb Out 10/Box

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5% Nutrition Knock The Carb Out 10/Box

Knock the Carb Out aka KTCO Bars are a favorite snack among the 5% Nation. These low carb, high fat, whole food bars are an excellent source of protein from all natural ingredients like peanuts, sunflower seeds, and egg whites. Typically low carb bars are lacking in flavor and texture, however 5% Nutrition  has created a low carb bar that not only tastes great, but also packs 20 grams of premium high quality egg white protein.

5% Nutrition Knock The Carb Out Highlights

  • Great for Keto Dieters
  • 20g Protein Per Bar
  • 14g Fiber Per Bar
  • All Natural
  • Made with Protein Rich Egg Whites

5% Nutrition Knock the Carb Out Flavors

  • Double Dark Chocolate Chip
  • Peanut Butter Chocolate Chip
  • Chocolate Coconut Almond
  • Chocolate Chip Cookie Dough

Directions/Dosage

Just enjoy a Knock the Carb Out Bar (1 serving) anytime you need a boost of protein. 

5% Nutrition Knock the Carb Out Supplement Facts & Ingredients

Serving Size: 1 Bar

Servings Per Container: 10

Calories 290

Total Fat 21g

Saturated Fat 8g

Trans Fat 0g

Cholesterol 0mg

Sodium 250mg

Total Carbohydrate 19g

Dietary Fiber 14g

Sugars 4g

Protein 20g

Vitamin A 0%

Vitamin C 0%

Calcium 10%

Iron 10%

Other Ingredients: Egg Whites, Prebiotic Fiber (from Tapioca), Sunflower Seeds, Chocolate, Chocolate Chips, Sunflower Lecithin, Red Palm Oil, Purified Water, Cocoa Powder, Vanilla, Orange Pulp, Sucralose, Sea Salt

Warnings

Allergen Warning: Contains Peanuts, Milk, Eggs, Soy

References

Hida A, Hasegawa Y, Mekata Y, et al. Effects of egg white protein supplementation on muscle strength and serum free amino acid concentrations. Nutrients. 2012;4(10):1504–1517. Published 2012 Oct 19. doi:10.3390/nu4101504

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3497008/

Matsuoka R, Takahashi Y, Kimura M, Masuda Y, Kunou M. Heating Has No Effect on the Net Protein Utilisation from Egg Whites in Rats. ScientificWorldJournal. 2017;2017:6817196. doi:10.1155/2017/6817196

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5346405/

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