I am pesceratian ( eat fish) as I also do not much like meat (although I will very occasionally eat a steak or bacon ) I am also dairy intolerant so I only very occasionally have any dairy which rules out LCHF staples like cheese and cream
I find it fairly easy to do low carb within these constraints, but then again Ive been doing it a long time and would admit it wasnt so easy to start with - took quite a bit of research and experimentation
.In terms of what I eat:-
I use eggs quite a lot - omelettes, frittatas, crustless quiches etc
I include soya in my diet - unsweetened soya milk, Smoked Tofu, Natto ( Japanese fermented soya beans) Im aware tho that soy has question marks against it for some people who find it inteferes with thyroid function - have a thyroid function test coming up so Ill see then if theres anything amiss
I eat a lot of nuts and nut butters - mainly almods, almond butter, brazils and hazelnuts. I also use nut flours in baking - mainly almond, hazelnut and coconut flours
I incorporate the following into dishes chia seeds, shiritaki / konjac rice & noodles, psyllium , and heba pap (south african LCHF staple) as low carb high fibre sources of (mainly) soluble fibre
I also eat a lot of berries, avocados and green veg so also make things like berry and chia seed puddings, jams, compotes etc as well as veg curries with shiritaki rice etc
I also use low carb pittas / wraps (josephs brand- and carbzone low carb bread so things like scrambled eggs, smoked salmon and 1 slice low carb toast appear on the menu
I eat Korean kimchi too - spicy fremented white radish or cabbage.
Also quite a few seeds - pumpkin, sunflower and toasted sesame seeds in particular. You can also make a flour from sunflower seeds