Hi, DaisyDawn. My ballpark method is to count 1 gram of carb per each ounce of cooked green vegs.

I count egg yolks at .5 per yolk, and heavy cream at .8 per ounce.

I eat yoghurt. Made with whole milk, 8 grams of carbs per cup (8 ounces).

A cup of yoghurt + a cup of cooked vegs = 16 g. carbs (CHO)

3 eggs is 1.5g,

plus my supplements =

ca. 30g/CHO/day (d).

As Bob, says, once you find a menu you can live with, it is easy to track without having to count, weight, measure and write everything.

If the food plan isn't working out well, then one can adjust it.