You'll find many of us on the forum follow a set of priciples rather than a specific 'diet'. Having said that, each of us will tailor these principles based on the effect various foods have on our own blood sugars. That only really comes from trial and error, which is why a food log will really help in the long term.
Our low-carb diets are basically founded on the principles that carbs elevate blood sugars unacceptably, protein much less, and fats hardly at all. On that basis, low-carb meals require much less insulin, which limits the possibility of high or low blood sugars, greatly reduces the pancreas's workload, and simultaneously promotes weight loss to reduce insulin resistance.
So, a typical low-carb diet will include protein at every meal, with (in my case) any fats other than hydrogenated oils, and non-starchy vegetables. For example, eggs, fish, all meats, nuts, cheese, butter, cream, olive oil, and all vegetables other than the starchy ones (potatoes, parsnips etc.) are fine. Most low-carbers will eliminate all grains too, in other words, out goes the bread, pasta and rice. I know it sounds a bit extreme at first, and somewhat lacking in 'comfort foods'. But on closer examination it's much closer to the sort of diet that our ancestors would have eaten for millions of years and therefore one our bodies have evolved to be much better suited to. Personally speaking, this approach has allowed me (type 1) to enjoy normal blood sugars, a healthy weight, and a diet I honestly really enjoy. Think more French haute cuisine than caveman diet! I wouldn't trade it for the sugars and starch even if you paid me!
All the best,