I'm diabetic. Have been for 17 years. I eat a low carb diet.
If you're going to reduce your carb intake it is imperative that you keep up the sodium, not reduce it. This is due to a physiological change that causes your kidneys to start flushing out sodium with potassium, which is essential for your health. A high carb diet (150 g or more) offsets this and you can safely reduce your sodium, but not on low carb. If you don't keep up the sodium you will feel lethargic, weak, possibly even nauseous. Also you should find a good source of potassium, like beef broth, because when you cook meat a large amount of potassium is leeched out.
If you continue to eat higher amounts of carbs, even after lowering them more than you ate before, you won't see the benefits of low carb. You must go down below your personal carb intolerance level, which is different for everyone. It's usually around 50 g a day or so for anyone who has metabolic syndrome, is pre-diabetic, or is full-on diabetic. What you are aiming for is for your body to switch to ketogenic (fat using) metabolism.
Also, if you reduce your carbs, you must up your fats so that you get enough calories for the work your body will be doing on the trail. You can't get enough calories from protein, and too much protein is unhealthy. The thing is, it takes your body at least two weeks to adapt to a low carb diet. If you try this in the mountains without giving it the necessary time to change over, you might not have the energy to do much of a walk, or you might feel pretty sick. I'd say stay with the high carbs for now if you don't have time to adapt before hiking, and do the change over when you get back.
If you're going to be doing high energy movement, then make sure you have enough carbs to deal with hypoglycemia. You don't want to pass out on the trail due to depleted glycogen in your muscles. If you are keto-adapted, you should already be able to deal with eating less food, but this is not something you want to discover on the trail.
Since you're pre-diabetic there is a very high possibility that you can reverse your condition if you learn how to eat low-carb. It's insulin resistance that is the culprit, and all that revolves around how much carb you eat. Try reading The Art and Science of Low Carbohydrate Living by Jeff S. Volek and Stephen D. Phinney (and the accompanying book for athletes, The Art and Science of Low Carbohydrate Performance), that will clarify what is happening in your body, and then The New Atkins for a New You, also by the same authors, which tells you how to eat low-carb, and offers recipes. It's a completely revised take on the older Atkins book, based on much more recent and experiential research.
One problem is that there is very little information on low carb recipes for hiking, especially if you want to reduce weight and bring foods which won't spoil. I'm still very much seeking information on this.