Seitan (cooked wheat gluten) is very low-carb! By removing the starch from wheat flour you take away most of the carbs and keep the protein. This method has been used for quite a long time, even by Buddhist monks who wanted a meat substitute for religious reasons.
It's easy to make it yourself - just get some vital wheat gluten, or gluten flour as it's sometimes called, add water and flavoring until you have a sticky dough, and then boil or bake it. Baking takes a little less time but both require at least an hour or so. This is the craziest recipe I've seen for it, but if you nail it is delicious!
http://blog.fatfreevegan.com/2007/0...-pepperoni.html
You can check the nutritional facts here:
http://www.arrowheadmills.com/produ...d=257&cat_id=64. A whole box will make a pretty good amount of seitan.
Sometimes its easier to get it pre-packaged and I prefer this brand:
http://www.tofutown.net/index.php?id=93. They make it very low-carb with the addition of soy and garbanzo bean flour.
If you make it yourself, you can go all the way and coat the finished seitan in nutritional yeast, margarine, and some spices, then bake it and you have "fried chicken!" A recipe a friend of mine gave me a long time ago. There are quite a few interesting tricks with vegan cooking.