I understand the need to be specific. When I first start anything, I am the same way. One has to get the definitions clear in order to hold a workable mental model.
When I began low carb, I weighed everything on a gram scale and then even got a micro-gram scale for spices. 
I carefully removed carrot shreds from salad blends. I tracked everything to the second or third decimal in a multi-tab workbook in Excel, and I spent more time on the USDA nutrition counts website than a teenager spends on social media.
As time went on, my need to have everything add up and nail down grew. I ranted about people who called what they were doing low-carb when by my chosen expert’s definition it was not. I was exasperated with people allegedly doing the plan… wrong. (You cannot possibly already be having nuts at this stage of Atkins! )
There was plenty of ranting fodder in research. Studies would deliberately choose more carbs than could be keto for most people and ‘allegedly’ replicate. Studies would deliberately use the first three weeks of keto during ‘adaptation’ and then compare that to people on a calorie deficit diet and conclude with drama about low-carb’s problems. And the media was a never-ending propaganda machine in favor of Big Carb.
As it turns out…
Nobody died from eating nuts during induction. For that matter, some people didn’t even DO induction and went straight to about 35 or so net carbs. People did all kinds of things. And as it turns out… it often worked for them. If something was going wrong and it wasn’t working, maybe they’d find out they can’t eat that much cheese in a day without stall for example, but it was a N=1 experiment for every individual.
The single best phrase about lowcarb eating I have learned in all these years:
Don’t let perfect become the enemy of good.
And my personal saying about the ‘details’: Live to do better another day.
Salami is not as good as steak, but it will keep you eating on plan at least.
Keto desserts are not as good as steak, but they address a lot of body and psych and social issues while keeping you eating on plan at least.
The modern food supply is far lower in fats than keto finds ideal. This is enough of an effort to deal with on a daily basis. It is far more complicated to deal with on a per-meal basis.
And the important question is: how much does it matter? If you eat more than 20 carbs in 22 hours vs. in 35 hours, how much does it matter? If you eat one meal that is massive fats and another two meals that are mostly protein, how much does it matter? I’m not saying merely ‘matters’ because everything makes some kind of difference, but that doesn’t mean the difference is critical.
Does the person shift into and stay in fat-burning mode regardless? Are they satiated enough to make the eating plan workable and enjoyable so they stay on it? Does it give them sufficient nutrients in whatever timeframe? Does it make the eating plan uncomplicated enough that they can maintain it, without it becoming such a pain in the ass bother that they end up finally saying screw it, it’s so hard to do everything “right” and I just don’t have the gumption to care enough anymore?
Here’s a funny thing: Do you know that some people actually do their macros by WEEK, not by day, let alone by meal? Aside from keeping carbs “generally” under 20 – it varies, that macro is more of a 1.5 day fluctuating range – all their macros are weekly. And the amazing thing is – it works out for them.
Other people do it daily.
Other people do it by meal.
You do whatever works for you. Initially by meal might work for you. You might just want to keep a stick of butter with you at all times because you’re likely to need it in that case. 
Bring on the non grass fed beef, any thing non organic, and please pass me the Sucralose 
).