The fructose component of table sugar is metabolised straight to fat as soon as it hits the liver, so it's really sugar rather than fat to be cutting back on. (Unless you have a medical condition like gallstones that needs low fat). If you have a look in the Sweet Poison Quit Plan by David Gillespie, there's lots of recipes at the back for substituting glucose in sweet treats in place of sucrose.
Disclaimer... you'll need to wean yourself off sucrose first as glucose is less sweet than you're used to. And you'll need to follow specific recipes, as glucose behaves differently from sucrose as an ingredient.
Have a read of the primary book by DG, Sweet Poison, or watch Sugar the Bitter Truth on youtube to understand the science.
Basically fructose is a turbo charged fuel that instigates a huge insulin release & tells your body to lay down large amounts of fat. Fine in autumn when there's abundant fruit and you're a hibenatory animal who needs to survive the winter. Not so much if you're a modern human with 24/7/365 access to supermarkets with aisle upon aisle of sugary breakfast cereals, pop, juices, biscuits, cakes, yoghurts, ready meals you name it. Glucose is your workaday fuel for the body & is fine to eat in moderation, unless you're doing low carb. The east Asians like Japanese & Koreans have traditionally eaten a high carb diet with tons of rice, but never suffered obesity & t2 diabetes (til recently). Americans & Europeans also eat high carb yet suffer from all these metabolic maladies... the crucial difference in the diet is fructose with the latter.
Fructose is fine to eat if the delivery system it comes with is a piece of fresh fruit, as the fibre in the fruit slows the absorbtion of the fructose so that it's harmless. But juices, fruit concentrates, dried fruit, table sugar, honey, agave, maple syrup etc all lead to a sudden insulin spike. As well as telling your body to lay down fat, it dulls the appetite control hormone leptin, so your brain doesn't get the message that you're full & to stop eating.