I mean 3-4% - low for a fan of the Belgians!I note you are trying to make low alcohol and lots of body. If there are still fermentable sugars left at the time of bottling even if ferment is going to occur very slowly you will overcarbonate in the bottle. If you are making say 0.5 % beers then you are really vulnerable to a wild yeast getting in and starting to chew down on those " body " sugars.
I think look at the sugars you've got in the bottle as the cause rather than any you might make with dry hopping and diastase enzyme ( especially as you aren't doing much dry hopping ).
Could consider pasteurising your beer if making a very low alcohol beer.
If you mean session beers say 3-4 percent which are overcarbed make sure ferment is really finished and use a priming calculator found on brewers friend so you don't add too much sugar at the bottling phase.
Is three steady FGs on 3 consecutive days enough, or should I spread those readings out more?