No, but I bet I could. The carb content is dependent on how much sugar is left over after the yeast feast on it. That's determined by the type of sugars in the malt, and by the strain of yeast. I'd have to find a malt very high in fermentables, and a very "thorough" yeast.

The slight problem is that much of the flavour comes from those leftover complex sugars, ie carbs.

I inadvertantly made a very low carb cider a few years back. It was so dry, you could hardly taste any apple flavour. Maybe I should recreate that.