Low-Carb

Low-carb food contains at least 30% less carbohydrates than conventional equivalent products.
Good to know: A strongly carb reduced diet can counteract many diseases: cancer, Alzheimer’s, migraine, diabetes, multiple sclerosis as well as intestinal and skin diseases.
See:
https://www.dietdoctor.com/low-carb/benefits
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5842847/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4709725/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951260/
A typical distribution of nutrients within the concept of low-carb nutrition is: 25% Carbs – 25% Proteins – 50% Fats.

If a product contains less than 7 grams of carbohydrates per 100 grams: As a rough rule of thumb and according to our experiences this is the amount of carbs that your pancreas usually ignores and thus releases no insulin at all.
(“Insulin – Wichtigster Regulator für unsere Gesundheit”/”Insulin – the most important regulator for our health”, Günter Ulmer, Ulmer. More detailed info: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3907653/ )

No blood sugar peaks, a reduced insulin release and no fatigue! You don’t feel tired after the consumption of low-carb dishes. This after-meal fatigue is always a sign of the blood sugar level dropping after a peak.
Good to know: The glycemic index is a measure of the effect of carbohydrate-containing food on blood sugar levels. The higher the value, the more sugar there is in the blood.
See: https://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/

Yes.
(LOCABA stands for LOw-CArb BAkery.)

Yes! The American Diabetes Association officially acknowledges it.