How “fragile” is fat adaptation?

The concept of fat adaptation really excites me and the desire to prove it works is one of my most compelling reasons I gave up sugar and flour. However, I am finding myself being more restrictive than I created my protocol to be for fear of upsetting the fat adaptation process. How is the process of becoming fat adapted impacted by allowing trace amounts of added sugar (~1g) or by protocol exceptions? The story I am telling myself is that these things are preventing me from reaching my goal. Thanks in advance for your insight!