Just you watch, there will be many good cooks, and Chefs that will develop great replacements for the familiar carb flavors.. Next, major corporations will put their vast resources to create fabulous low cost, low carb foods.
Until that happens, within 5 years, there exists is vacuum that will be filled by enterprising entrepreneur, and we will all make them wealthy.. Been there, and done that.. :)
There is also a potential to reduce sugar greatly, but still take advantage of a small amount. For instance, when I locarb bake cookies(and I hardly ever)--I cream the butter with about a teaspoon of sugar to break down the butter and add air--also put in the salt at this point. Then use faux sugar, but sprinkle some sanding sugar on the finished cookie. Next time I make my sugar-free brulee, I'm going to add a bit of sugar to the top and try broiling it.
People on maintenance can have more carbs than when in the weight-losing stage--