It’s just the way it naturally evolved for me. I had time to prepare a protein rich breakfast in the winter. Also, the more I learned, the more it just fit naturally. The body is basically designed to do keto in the winter. I live above the 37th parallel, and by keeping my home cooler in the winter, I am both saving money, and encouraging more brown/beige fat to help me burn more calories.
Also I have begun to feel that muscle building is more effective in spurts. There are things the body does that tends to shut down muscle growth if pursued over a long period.
In the spring I change out some protein at breakfast for a lesser protein in a PB, banana, raisin sandwich which I started eating as a teenager - instead of having eggs. Yes, it’s more carbs, but exercising post-prandial walking prevents spikes in blood sugar and insulin, and I do plenty of walking come April. My dinner is the same or some slightly carbier fare. I have adopted things like chickpea noodles for spagetti. I even do a sweet potato - lentil soup my wife loves. All legumes are now organic, as sometimes they have more glyphosate/RU than GMO crops, unfortunately, unless they’re organic.