This is a big grey area for me as well.
Lots of experimenting and trying.
Scott’s recommends splitting diet by 1/3 for protein, fats and carbs.
However, the easy way for me was to cut all carbs at all, keeping carbs only for days with Strength workout. The trick helping me to sustain the diet is meal prep for a week, i.e. all meals prepared on weekend, to battle the snacks – best is to keep some nuts handy. And do not keep any carb snacks at home.
The main challenge for me was to calculate and measure if I eat enough fat. I.e. how to ensure that enough amount is there with eggs, avocados, some butter,olive oil, meat, etc.
For me, it seems to impossible to calculate this.