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Carborite Low-Carb Candy Bars


While it's wonderful to eat healthily, sometimes it's nice to treat yourself to a candy bar. With Carborite, they are actually very tasty with between 0.2 and 1.3g carbs!



I'm a big fan of Nestle Crunch, so I immediately went after the "chocolate crisp bar". Sure enough, it looks just like a Nestle Crunch, and the taste is amazingly similar! It is perhaps a touch too sweet, as if someone dusted powdered sugar over the top. But it is still very tasty and I would gladly eat these as a treat.

The chocolate peanut butter bar has a thin layer of peanut butter within each chocolate square. You would think it's not enough to give a good flavor, but it works really well! This is best when kept in the fridge so the bar is nice and cool.

The milk chocolate bar is just regular milk chocolate. I'm personally not a big fan of plain milk chocolate, but we keep this one frozen and break it into bits for our Homemade Chocolate Chip Ice Cream. It's delicious in that. They also have a chocolate almond bar.

All bars are flavored with Splenda, and have a great texture and flavor with no aftertaste.

The bars are only 1oz, so they're less than half as big as the normal low-carb bars. But again, they are "candy bars" and not chewy bars like the others. And they are nice and filling, and very tasty. They go for $1.39 each at our local store, which again is about half the cost of a normal low-carb bar but more than the typical candy bar would be.

NOTE: CarboRite has now come out with "thicker" bars that are less like chocolate bars and more like 3 Musketeers size. One is the Cirspy Caramel Bar which I like a lot. These have a great chocolate flavor but can be on the chewy side when they get cool.

I wouldn't eat these things daily, but for an occasional treat, they hit the spot!

UPDATE: Carbolite/Carborite have now adopted the more PC / all-diet friendly company name of "Health Smart Foods".


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Content copyright © 2014 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.

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