These are interesting comments. My normal diet of mostly starchy carbs leaves me without any cravings for sugary things even if they're just lying around near me. The moment I start eating sugary things I get hungry so fast, not just for sugary things but anything and it's hard to concentrate.
I also have a weird condition where I'll forget to eat to the point of low blood sugar, sometimes drastically so--speech or vision impairment. I've learned to recognize physical changes associated with very low blood sugar (e.g. nausea, feeling hot/cold/sweaty at normal room temp, extreme indecision) to remember to eat. Haven't found a way to stay in a normal middle ground.
You might try the keto diet for a while and see how you like it. There are two ways in which it might help you.
1. Very low carb means your blood sugar never rises sharply, and then your body doesn't over-correct which can lead to that hypoglycemic feeling.
2. Adapting to utilize primarily fat means that blood sugar largely doesn't enter into the equation and urgent eating to raise blood sugar can go away. It usually takes people days to weeks to get adapted and feel back to normal.
It's a pity there aren't many foods with a sugar level that tastes well to people who aren't acclimated to eating sugary things. The food industry has decided it's either no sugar or lots of sugar, so it seems.
Try Korean/Asian markets. I worked with a few Koreans and they thought treats sold in the USA were way too sweet. They had sweet bean curd things that tasted great when I was doing Keto and while it wouldn’t be good to eat every day they were a nice snack sometimes.
It's surprising to look at the nutrition labels for anko/sweet red bean paste. It seems like it'd be a healthy alternative, but it's basically concentrated sugar cake.
I live in Japan. I've eaten plenty of it. It's the health equivalent of cake frosting in Asia.
Make it yourself. Make all of your food yourself. My regular gym routine, which was part of my life for years until a few months ago when I was forced to stop, involved lifting heavy weights followed shortly afterwards by a bowl of porridge. It's a big bowl of porridge and I would put about 2 tsp of sugar in it to sweeten it. I considered this sweet because it was, in fact, the only sugar I was consuming. Now since lockdown I've had to stop my porridge because my muscle was becoming replaced with fat. I've had to lose weight to stay lean. But I've replaced that small amount of sugar I had regularly with other sweet things and noticed that I'm consuming far more sugar now. I've decided to stop completely now. If you consume ready-made things with sugar, it very quickly becomes an addiction.
I also have a weird condition where I'll forget to eat to the point of low blood sugar, sometimes drastically so--speech or vision impairment. I've learned to recognize physical changes associated with very low blood sugar (e.g. nausea, feeling hot/cold/sweaty at normal room temp, extreme indecision) to remember to eat. Haven't found a way to stay in a normal middle ground.