In addition to low carb, I also practice intermittent fasting. I don't eat between dinner and lunch to allow my body a full cycle of cellular "house cleaning"
For lunch, I eat approx. 20 grams of carb--1/4 cup pasture raised yogurt with a small organic apple with macadamia and pistachio nuts...or a slightly larger apple with organic peanut butter.
Dinner is my large meal--specifically to help my body reduce cortisol levels for good sleep at night. I will have either a casserole with organic animal protein like chicken or turkey with an assortment of vegetables to bring carbs to 20-25 grams of carb (The key is using vegetables for carbs to prevent bg spike for me) Or, I will have a large salad and some type of organic animal protein--chicken, turkey, or pork primarily. Again, I use veggies to maintain carbs for the most part. Sometimes, I will use a gluten free flour product. For example, tonight I am making a chicken pot pie that will be a sauce of chicken bone broth and cream, and I will make little gluten free biscuits to put on top. I call that a treat meal. HA! During colder months, I will make bone broth stews with pasture raised beef and veggies.
I always use organic fats, pasture-raised if they come from an animal source.
When I want a treat, I either have macadamia nuts with stevia sweetened chocolate chips or I'll make my version of low carb brownies or cookes (I reduce flour--gluten free--by 2/3 with shredded coconut and almond flour, add additional eggs, and sweeten with applesauce (from my orchard) and stevia.
That brings my daily average of carbs to between 45 and 60, and it works really well for me. I started this May when my A1c was 6.8 and last test this month, it was 5.4