I'm interested in this thread because I'm trying to/needing to reduce my alcohol consumption. I'm more interested in low-ABV beers than low-carb beers per se, but they often go hand in hand. The problem is that since alcohol itself contributes an important flavor component to a beer, low-ABV beers taste watery and insipid to me, no matter how dressed up they are with hops or whatever. It calls for a complete re-calibration of my palate.
The exception is American/International pale lagers and light lagers, which I really enjoy and brew a lot of. My latest sits at 4.4% ABV and while it's delicious, I think that going lower will make it bland and flavorless. But I'll try. I simply make a more concentrated wort and then, pre-boil, dilute with water to hit my target OG. It waters down the beer but it works for these styles.
It seems to me that the focus should be on reducing ABV rather than carbs per se, given that gram for gram, alcohol has nearly twice the calorie content of a carbohydrate. Thus, using a diastaticus strain or glucoamylase enzyme would reduce carbs, but wouldn't it increase ABV and thus calories?
I used to travel to Utah on business in the mid-90s. Beers then were capped at 3.2% ABV by law. And yet the beers were really full and tasty. To achieve this, however, breweries used a LOT of crystal malts to beef up the beers. It's a reasonable strategy as long as you're aware of a potential side-effect: gastrointestinal distress from unfermentable carbs that ultimately get broken down in the small intestine.