Dr. Yolked Salted Custard Protein Bar 12 Pack

$39.99

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Salted Custard is our original Michelin inspired flavor. Inspired by popular Hong Kong dessert (custard buns), this bar is a delicious blend of sweet and salty. 12 Pack

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Categories: Health Supplement
Description

OUR MISSION

Create the tastiest Protein bars in the world using only healthy, natural ingredients

DANK FLAVORS

With the help of a Michelin star dessert chef - we were able to create delicious and unique flavors worth craving.

NATURAL INGREDIENTS

Better ingredients, better bars! We carefully source every ingredient and take pride in using only quality, natural ingredients.

NO ARTIFICIAL BS

Your long term health matters. We never use any chemical or artificial ingredients often used by traditional brands..

THE YOLKED DIFFERENCE

If protein bars are meant to be a healthy treat, why do most bars taste like cardboard and use a million artificial ingredients?

We took matter into our own hands by assembling an all star team of food scientists, nutritionists, and Michelin star chef to create the perfect protein bar.

After years of sourcing quality ingredients and perfecting our recipe, Dr Yolked was born!

WHAT'S INSIDE?
Our bars feature heart-healthy almond butter, which lowers LDL cholesterol, regulates blood sugar with its low glycemic index, and offers essential nutrients like vitamin E. Cocoa butter, a recognized superfood, supports heart and brain health, enriched with Vitamin E. Chicory root fiber, an ancient medicinal herb, detoxifies the liver, reduces anxiety, and strengthens gut health as a prebiotic. Sunflower lecithin, derived from sunflower seeds, ensures brain and heart wellness, while countering oxidative stress. Our natural sweeteners include zero-calorie stevia leaf, with its antioxidant properties; monk fruit extract, known for its anti-inflammatory benefits; and erythritol, a natural sugar alcohol. Complementing these are mineral-rich sea salt, prebiotic tapioca fiber, standard whey protein, and health-optimized whole egg powder.
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