Grenade Carb Killa Protein 12bars

Carb Killa Protein Bars are made using a specially selected baking process for exceptional taste resulting in a softer, crunchier texture. Carb Killa® is high in complete proteins, low in impact carbs and loaded with tons of fibre.

Carb Killa Protein Bars are available in a range of flavours, including Caramel Chaos, Cookies & Cream, Fudge Brownie, White Chocolate Cookie, Dark Chocolate Mint, Chocolate Crunch, White Chocolate Mocha, Banana Armour, Peanut Nutter, Jaffa Quake and Chocolate Chip Cookie Dough each made up from delicious triple layers, filled with crunchy ‘crispies’ all coated in chocolate. With low sugar and low calories, this bar really is the perfect high-protein snack.

Carb Killa is a delicious high protein snack to enjoy either after my workout or as a midmorning lowcarb treat Melissa Haywood

“Carb Killa is a delicious high protein snack to enjoy either after my workout or as a mid-morning low-carb treat!” – Melissa Haywood

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Delivering over 23 grams of protein per bar*, Carb Killa® is a high protein bar that has been designed to provide balanced complete sources of protein, while limiting the level of simple, processed refined sugars.

The benefits of protein are well known and the role it plays as a key macro nutrient within the body mean it’s vital we consume enough to meet our goals.[1] In addition to that, the added benefits of a high protein low carb diet are much more widely documented, suggesting they are more reliable way to reduce body fat and improve muscular body composition. [2],[3]

* Protein content depends on flavour.

Ideal for those; on a low carb diet and avoiding sugar and processed carbs, those wanting to gain lean muscle mass with a high protein, low carb snack, or those on a serious mass gain “bulking” diet, supplementing with other high carb mass gain foods/supplements.


1 Tipton KD, Ingestion of casein and whey proteins result in muscle anabolism after resistance exercise. Med Sci Sports Exerc. 2004 Dec;36(12):2073-81.

2.Westman EC, et al. SD (1 August 2007). “Low-carbohydrate nutrition and metabolism”. The American Journal of Clinical Nutrition 86 (2): 276–84. PMID 17684196.

3.Merchant, Anwar T.; et al. (2009). “Carbohydrate Intake and Overweight and Obesity among Healthy Adults”. Journal of the American Dietetic Association 109 (7): 1165–72. doi:10.1016/j.jada.2009.04.002. PMC 3093919. PMID 19559132.

Commission of the European Communities. Reports of the Scientific Committee for Food concerning sweeteners. Sixteenth Series. Report EUR 10210 EN. Office for Official Publications of the European Communities, Luxembourg, 1985.

European Economic Community Council (EEC). Directive on food labeling. Official Journal of the European Communities. No. L 276/40 (Oct. 6, 1990).

Joint FAO/WHO Expert Committee on Food Additives, IPCS Toxicological evaluation of certain food additives and contaminants: Maltitol, WHO Food Additives Series: 32, 1993, pp. 101-104.

Life Sciences Research Office. Evaluation of the net energy value of maltitol. April 1999. (unpublished)

Office of the Federal Register, General Services Administration, Code of Federal Regulations, Title 21, Section 101.80, Health Claims: dietary sugar alcohols and dental caries. Washington, DC, U.S. Government Printing Office, 1998.

Modderman JP. Safety Assessment of Hydrogenated Starch Hydrolysates. Regulatory Toxicology and Pharmacology, 18:80-104, 1993.

Petition to Affirm Generally Recognized As Safe (GRAS) Status of Maltitol As A Food Ingredient, by Towa Chemical Industry Co., Ltd., filed December 23,1986 with the United States Food and Drug Administration.

Additional information


Cookie Dough, Cookies and Cream, Jaffa Quake, Peanut Nutter, White Chocolate Cookie


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