Yes, many of us should be careful with certain nuts… But some of us need them at some point, even in bigger amounts - or we just like them and won’t give up our tiny treat, it makes perfect sense to me.
I heard from many people that nuts just aren’t satiating for them (I experienced the same) - it may be very useful for the ones who easily undereat on keto though. I am the opposite, I easily overeat so I go for satiating items like not too fatty pork as too fatty makes me overeating fat (every mistake makes me overeating fat, it’s my life). But very lean protein sources need something fatty to balance them out for most of us (who can’t eat low-calorie without problems even for a while). I prefer the middle ground: not too lean, not too fatty, ideal for my caloric and protein need and tastes. But sometimes I go for lean and enjoy more fatty stuff that I should allow on days with pork chuck as my main dish (the mentioned middle ground as it’s not super fatty but fatty enough. it’s great, I don’t need to add fat to it but it doesn’t generate a ton of lard either. great staple).
I always considered the protein and energy need very very important factors when one think about which items to use. Taste, variety may be very important too. We don’t want to get bored or hate our food (I can’t eat food I dislike).
But even timing matters, at least in my case. I can be way more indulgent if I have one meal per day but if I do it a bit longer term, I need my fattier, less satiating items to be able to eat enough.
If we write lists, me too 
I only write about my diet from here on, you were warned.
My basic list is…:
- eggs
- pork (various cuts, some organs, various processed stuff too. between 5 and 86% fat in my case but only the processed things go over 30%)
- chicken liver
- turkey
- sour cream
- quark
Smaller amounts but important:
- mustard and other condiments and spices. but mostly mustard
- butter
- coconut oil
Rarely consumed items:
- cheese (some nice half-hard one, usually)
- beef (once a month but it’s nice to have)
- fish (less than beef as the variety here is tiny and I am not into the cheap, lean kind. tuna is lovely, I have some tiny tins for emergencies, tuna in brine of course)
- whipping cream (we don’t have heavy)
- greek yogurt (only recently. it’s like a creamy lower-fat sour cream. low-fat sour cream sucks but high-fat yogurt is different :))
- onion (for stews, sometimes for liver)
- tomato
- lemon
But I use almost everything non-green from the original quite small list (no matter how I look at it, it’s pretty small, I couldn’t eat this simple for sure) and several dozens of items more. Just rarely or a tiny bit. Walnuts and poppy seeds are high on my non-carni list as they are awesome. Dozens of different fruits (but most of them are my own)… I wouldn’t buy most vegs and fruits if I lived alone. But if they are here, I taste them here and there. They add variety, juiciness, sometimes crunch.
Lovely things. I just don’t use them as important items and don’t care about their nutrients, it’s mostly negligible. They are for joy.
So I still can’t imagine not having a very long list if we consider everything we eat… I am used to have 30 rows on the tracking site I use and that’s for a single day (some of them were complex meals*)! It changed on carnivore, it’s probably always below 15 now… (Too bad I usually add extra items but they are negligible.)
*My simple veggie soup had maybe 10 ingredients but it’s easy to make a zillion ingredient omelet too. Eating plants is complicated. Meat is way easier as I just add salt most of the time (works for my soups too but those have water as well ;)).
Indeed, cheaper cuts can be great too (and very expensive compared to pork and turkey but it’s fine even for me occasionally), I just fry or cook the hell out of them, it’s personal taste. We usually make beef stew, that’s something special. I love my pork, good pork is the best tasting thing in the world to me but beef stew has a special charm. My favorite stew is beef stew I think (or mutton but I rarely can get some). Yum. And the best cut to make them (according to an article I have read) is the cheapest cut here (lower leg, it has tendons and membranes or what, not so enjoyable to work with it but it really makes a nice stew).
