If you have the time and the inclination, I really think it is a positive thing to look at a detailed analysis of how the 'low fat' advice came about, what is its history, what is the science that it was based on. The most definitive description of this is a superb book by Nina Teicholz, The Big Fat Surprise. It is very hard, when we have boon bombarded with the low fat message for decades, based on virtually no 'real science' to start to introduce fat as you eliminate carbs, but that is what makes your food satisfying / tasty. The food you describe doesn't really sound low carb to me. And neither does it sound very tasty or satisfying.
My meals yesterday were bacon eggs tomato and mushroom (fried in, though not smothered in a little bit of lard / butter) a handful of nuts for lunch, baked salmon with large portion of stir fried cabbage, a little onion and garlic, half a bunch of asparagus for dinner. Drinks were water, several cups of black tea, one coffee with a tablespoon of double cream, treat, a square of 85% chocolate. I can't tell you what my BG readings were, I have to buy my own strips and test once a week at random times and never have any readings above 7.