Very probably not.

The yogurt/kefir works because the good bacteria are added to the milk and the product is then fermented, giving the distinct "acid" taste and aroma, as lactic acid is the byproduct of those bacteria going to town a.k.a. fermenting. The carb count is taken of the products going into the container, not of the yogurt coming out (generally speaking).

The milk is not fermented. "Buttermilk", OTOH, generally is.

LOTS of good information in the Health and Technical - Candida / Yeast forum, IIRC, and quite possibly in the Kitchen Forum as well - did you have a gander in there? (this being more a discussion on the composition or process than the actual end product).