When timing your fats, there are a few basic guidelines to keep in mind.
For reference, we are mainly focusing on starchy carbs in the context of this article, not fiber as that will not significantly elevate blood glucose or insulin.
First, large amounts of fats are not recommended with large amounts of carbs. Generally you will want your meals to be either carbohydrate OR fat dominant with an appropriate serving of protein.
Of course, a “large” serving is relative to the size of the meal but an easy guideline to start out with is a 4:1 ratio. For example, if you have 60g of carbohydrates then you would try to limit your fats to 15g or less. This accounts for the trace amounts of fats that you might have from even lean protein sources and some carb sources (like oatmeal).
Conversely, if you were having a fat dominant meal with 40g of fat then you would try to limit carbs to 10g. This usually isn’t a problem though if you’re just having a source of protein and perhaps some additional fats as not many of those contain carbohydrates as well. Keep in mind that we are not counting carbs from fibrous vegetables or the trace amounts that you might get from nuts.