I'm also trying out intermittent fasting alongside the low carb.
Intermittent fasting plus lower-carb is what worked for me, stubblestache.
I finish my evening meal by 6:30, then don't usually eat again until 12:30. It took a month or so to get used to this eating pattern, and now it's no hardship at all.
I went lower-carb by dropping all, pasta, rice and potatoes. This was not too hard. Instead of the white carb, I cooked an extra vegetable with the evening meal. Once a week I will eat sweet potatoes, which are as satisfying as any white carb but contain more vitamins.
I dropped bread completely. For lunch now I make a substantial salad, which usually includes a whole avocado so it's very satisfying. I follow that up with some leftover protein from the previous night's meal, or if there isn't any then I make up a Miso soup.
I dropped all sugar and sweeteners. Having previously been a chocoholic (often eating a whole block at once), this took a bit of adjusting to. This sorted itself out after I got used to plain unsweetened yogurt. I discovered that I could mix yogurt, macadamia nut pieces, a finely-sliced banana, and a sprinkle of unsweetened cocoa powder, to make a delicious and satisfying dessert. Now that I'm eating less sugar, my taste has adjusted. A banana would be far too sweet by itself, but when "diluted" with nuts and yogurt it's perfect. I also sometimes mix yogurt with sunflower seeds, other nuts, other fruits, or interesting spices.
As you can see from the fact that I'm having a banana (almost every day), I haven't stopped eating high-carb fruits. But I've cut down on them now that I'm more aware of the carb content of different fruits. It was wonderful to discover that one of my favourites, blueberries, is fairly low-carb, and I have a couple of blueberry bushes in the garden which produce as many blueberries as I can eat when they are in season.
Eating lower-carb doesn't just mean cutting out on things. In place of the carbs, you can eat more of many previously-disparaged foods. I use butter liberally in my cooking. I eat full-fat yogurt and full-fat greek yogurt. I eat chicken with its skin on (it is cheaper and tastier to eat chicken drumsticks and thighs with the skin on, than to eat low-fat skinless chicken breast). I eat nuts freely (within reason), and I eat all sorts of creamy sauces with my main meals.
If I'm hungry, I'll eat eggs (boiled or scrambled), or cheese, any time and as much as I like.
I started this diet a year ago, dropped to my target weight within 3 months, and have stayed at a weight that is acceptable to me since then. I'm not obsessive about diet, so occasionally I disregard it, but it's only sugar that tempts me, never starchy carbs.