Try sourdough. The fermentation process utilizes the sugars and the resulting bread usually does not cause a sugar spike. I am not diabetic, but many who are have verified that this is true. In case you don't know, sourdough does not always have to taste 'sour'. Commercially made sourdoughs have additives to enhance the sourness and this leads many people to believe that they don't like sourdough.

I've read that the glycemic index of sourdough is only half that of white bread, and of course, if you used whole grains it would be even lower (and tastier.)

If you are going to make a whole grain bread that calls for sugar/honey sub in Agave Nectar, low glycemic index. It is sweeter than sugar/honey, so you will use less.  You will also have to add a bit more flour. I know I have read in one of my books the suggested ratios. I will see if I can find them.

Betty

Any wholemeal bread better than white - add whole gtrains, oats, seeds to improve further.

Any homemade, wholemeal, wholegrain fresh product better than equivelant mass produced, processed product, same of "white flour" products

The amount of sugar eg 1-2 teaspoons in a loaf is negligable for a diabetic so don't worry about sweeteners, even a "sweet" bread is a relatively low sugar food.

Don't know about low carb but I am diabetic and I have used spelt for years - my clinician approves but it could be hokum.  Google search may provide an answer ... or not. 

Best advice: Eat less, exercise more

DO eat "good" diet of wholegrains, lean protein, fresh veg, fruit and natural oils/dairy in small portions.

DON'T eat anything labelled diabetic, processed or bought from a fast food chain, leave half of everything on your plate in restaurants unless it is an undressed salad or vegetable