I just checked my Redwood Hill Farm and Creamery plain unpasturized goat milk kefir and it has 9 grams of fat per 1 cup (6 grams saturated) and 25 mg cholesterol. Total carbs are listed as 11 grams, but due to the law that makes them state how much carbs are in it at processing, that is probably inaccurate as the cultures have probably eaten some of that sugar by now. SInce you can make kefir from fat free milk, that is probably what happened with yours. THey probably bowed to popular 'wisdom' that fat is bad and wanted to sell their product to those many who fear fat.
How do they get the fat out of the milk in the first place (before they use it to make kefir)? Apparently there are a variety of ways. Rumor has it that they often actually take all the fat out of all the milk using a heating centrifuge system that pasturizes at the same time, and then they add some of the fat back in to some of the milk according to the percentage of fat in the desired product, 1%, 2% etc. However, for unpasturized specialty products, methods may vary. Nowadays, I always get whole milk (if I am going to drink any, which I don't often) because when they take out the fat, they take out a lot of vitamins and many of those vitamins do not digest well when not ingested with fat anyway.