Just a personal note. I have data (sdLDL-C and oxLDL) that very materially increase when I increase saturated fat. Doesn't mean I'm not all on board about avoiding hyperinsulinemia - I am. My genetics put me in a spot. I have an increased risk for both heart and Alzheimer's disease. Reduced glucose processing in the brain of people with my genetics has been detected as early as their 3rd decade of life. Interestingly, there is a small study where those with my genetics who are insulin sensitive have 1/5 the cardiovascular risk of normals, but 2-2.5 x the risk of normals if they are insulin resistant, a 10x range and a strong incentive to stay insulin sensitive.
I've been keto adapted since 2009, but maintain this with little saturated fat. I do it with time restricted eating, fasting, a high monounsaturated fat diet. No grains, processed foods and no seed oils (soy, corn, canola & the like). I actually eat a fair amount of plants and my carb intake is fairly high for someone who is keto.
Not criticizing what NLAMA posted. Just saying the optimal answer may be more nuanced for certain genetics.