Glycerine is indeed muscle fuel. In fact, glycerine, glucose polymer and polydextrose are very popular in sports drinks for long-distance athletes ... cyclists come to mind .. for the fact that it does not require insulin in order to be taken up into the muscle cells to be used as fuel. An insulin spike in the middle of a race can cause cramping, nausea, vomiting, etc, etc ..
For some people who are sensitive, these chemicals and the sugar alcohols such as maltitol or sorbitol .. can indeed cause an insulin and sugar spike. But it's mediated by indirect means, such as cortisol and adrenaline which are stimulated by the sweet taste receptors.
But the point you're asking, and it's a good one ... if the muscles are using the glycerine, what happens to ketones? Well, the ketones still in the system at the time the glycerin is consumed will just be excreted in the urine. However, since the muscles will have this wonderful source of quickly absorbed fuel .. there's no need to burn fat to make more ketones, until the glycerine is used up.
Because insulin isn't released, fat isn't being burned, but on the flip side, it isn't being stored either. The fat you EAT will just be passed out of the body as ketones. So, someone testing with the ketones sticks might continue to get positive readings but it's dietary fat, NOT body fat.
Bottom line: these bars, and chocolates and candies containing glycerine, sorbitol and other polymerized sweeteners ... have the potential to make blood sugar and insulin rise for some sensitive people, and will most surely put bodyfat-burning on hold.
A Rant
In our fast-paced world, where everything has to be done 10 minutes ago, people want fast food that they can just grab and eat on the run. These meal-replacement type bars are very, very popular in the high-carb world too. Translation: they mean big profits and money to the companies that produce them. Of course the low-carb industry wants to cash in on this lucrative market. The trouble is, the truly no-carb sweeteners (sucralose, aspartame, AceK, etc) will not give the bulk and texture as sugar, which is required to make these things edible. So, they use glycerine and sorbitol, which are thick, bulky syrups.
Up till now, the companies that manufacture the low-carb bars weren't required to declare the glycerine, sorbitol, maltitol, etc. except to hide it in the list of ingredients. Who would pay attention to the word glycerin, when the other ingredients read like a science experiment! In the last year however, the FDA's of many countries are cracking down and forcing companies to reveal and declare these things as carbohydrates (which they are). Of course the companies are posting all kind of defensive position statements ... their shareholders' profits are threatened!
Phew! OK, I'm stepping down off the soapbox.
Doreen