Considering your carb allotment, you'll be fine with the protein to fat ratio you currently have. If you were to take the carbs down to keto level, then you you'd definitely want to get the fat intake higher. It's actually not as difficult as it sounds, so long as you can tolerate mayo, butter, and various oils. Hell, there are even some really good cheeses that are notably higher in fat grams than protein, for future reference.

I'm pretty new to this myself (less than 2 months). I've done a lot of reading and experimenting to find what works best for me. For weight loss, I have to keep my carbs under 20%. My ratios at this time are 5%/15%/80% (carb, protein/fat). My weight loss is slow, but as long as I keep on point with my macros (carbs, proteins and fats), weight does come off. Do you know if you are insulin resistant? If your fasting blood or plasma glucose is elevated in the morning, then you are but insulin resistance is building before it actually shows up in elevated fbs.

Hunger didn't disappear for me until I was actually in ketosis. I don't know how that has worked for others. The same with my DH who has joined me in lchf WOE.

I would suggest you experiment with what works and doesn't work for you. If hunger doesn't disappear (and it does virtually disappear), you might consider lowering your carbs down until below 50. I found it took almost a week before hunger really disappeared for me. I used about 3 ketogenic calculators to see how well they agreed (which they all didn't). IF hunger is not an issue and you're getting the weight loss you want, then all is good.

One thing I would also suggest is staying away from fast foods. Even though you left off the bun, fillers, sugars, etc., are often added to these products. For McDonald's, it is a science to find ways to make their food such that people crave it and keep eating more. The other fast food chains have followed suit. It is a business, and it's business is making money. On the weekend, I pre-prepare some foods I will be using during the week, like making a bowl of salad and chopping any low carb veggies I have planned. For breakfast, I have a "keto-coffee" (2 TBL coconut oil, 1 tsp cocoa, 2 TBL cream, and a flavor syrup if I want) and 2 oz of meat protein. This week, it is ribeye steak, so I cut that up into 2 ounce portions which I froze and then put into a freezer safe container. For saving even more time, I have pan fried my breakfast meat so it only takes a couple minutes to reheat in a pan with a tsp of butter (YUM!). Being prepared has saved me many times already. This way, I actually know what I am getting in the food I eat.

Good luck to you!

I think for your first day, you're doing excellent! Weeks 1 and 2 are the toughest to get through because you're still experimenting. The first time I "discovered" low carb, I didn't even know it was low carb. I was mimicking somebody's meal plan who was doing a weight loss challenge without realizing it until a couple of weeks later. Then after heavy amounts of research, I ran into keto and it changed the game for me. But my first low carb day was much rougher than yours!

The toughest part is figuring out what you can and cannot eat. Eventually, you'll get to the point where you become comfortable with these things. Somebody posted a link the other day for a picture guide of things that are good for low-carb. If I find it I'll post it here. (Originally posted by Sabine_Stroehm: dietdoctor.com/low-carb/

Where I go to discover some new recipes is actually Pinterest. I even went ahead and created a "cookbook" of things that I wouldn't mind eating or for me to reference later. There's a lot of stuff on my list I'll probably never cook because I need to keep things simple. But you can reference my cookbook and then branch out to other similar ones from there to get started and keep things interesting: goo.gl/QByOq6