Yes, there are less fermentable sugars remaining after carmelization. How much less depends on how heavily you carmelized the honey (and how much you plan on using). Light carmelization and you may be okay; you'd just have to wait longer to drink as it may take longer to carb up after bottling. Heavy carmelization and all the fermentable sugar will be gone. I guess you could add your usual priming sugar along with the carmelized honey, but I'd keep an eye out for bottle bombs for sure (too risky for me to try).
When carmelizing honey, I've frequently done it at the very beginning of the brew and rack the wort from my mash right on top of it before starting the boil so I can ensure all the carmelized honey goes into solution and I don't scorch it during the boil. 1-2 pounds of it adds awesome caramel and toffee flavors to a brew, but doesn't add anything to the expected OG unlike adding regular honey.
