Low Carb PROCESSED products are intrinsically expensive because of the
specialized appeal -

Products like bread substitutes (low carb) have a currently smaller
consumer interest and there is a substantially higher shelf spoilage
rate, unless the distributor only puts out a small amount of product.
Then customers get angry because the store ran out of the product before
they could buy theirs.

Many Wal-Marts carry low carb flatbreads called FlatOut in the deli
section. The low carb versions are called CaarbDown, and there are
several flavors. The package contains 11 ounces of product - 6 large
elongated flatbreads.

Wal-Mart sells the regular and low carb versions for $2.00 (locally).

One Wal-Mart sells fresh made deli sandwiches on FlatOut flatbreads.

Other food stores appear to want to carry just the regular FlatOut
products. And they charge more than Wal-Mart.

I often take these low carb flatbreads on week long bicycle camping
trips. They last the week unrrfrigerated (and more) with no evicent
problems.

Most stores no longer want to bother much with Low Carb products. One
way to make it worthwhile is to have a high retail price on the items
allowing either a higher markup percentage or just the regular markup on
 the higher price.

Shelf spoilage isn't good for the product and isn't good for the profit
margins either.  Perhaps, if we were to make them out of stuff that
won't spoil so fast.... remember hydrogenated vegetable oils that
wouldn't spoil --- and gave a long shelf life?

Three times? You exaggerate. Or maybe you would prefer NO low carb products!
That'll show 'em.