Hi, Alexis. Welcome!
I don't know if this answers your question, but I'll give it a go:
The Critical Carb Level for each of us is different, at different weights, different ages, different levels of stress, etc.
I can tell you what I do to make food planning easy, in case that helps.
Cooked green vegetables: 1 gram of carbs per ounce.
Egg yolk: each yolk at 1/2 gram.
Here is the link to the list of "hidden" carbs, which is useful:
I use the following for calculating protein:
One ounce of meat, fowl, fish, or one egg:
6 - 7 grams of protein.
An easy way to start is to write down what I eat, exactly, --- without trying to force myself to eat more or less of anything.
I write down a food, and then have columns for P (protein), F (fat), C (carbs).
Doing that for a few days gets me in the frame of mind to feel responsible and in the get-healthier groove.
If you notice you eat something you want to leave out, just track what you choose to eat.
Little by little, you will develop a food plan you enjoy living with. That is vital, most vital.
We won't keep doing something that is too hard.
Here are some good descriptions of a few of the Low Carb plans, in case they are of help to you:
I believe in small changes that I can live with for awhile, and then make another.
Check out the sub-forums, or Challenges/Support/Buddies section, and join in wherever you wish.
I thought I had to stay at Atkins Induction levels, too, for years. I was worried that if I strayed, I would not be in control of my weight. I have found out that I can choose. It's nice to have choices.
Best wishes to you.