Agree with Margaret here, most of the "flours" you can sub in (coconut, almond, resistant starches) do not rise or bind the way real flour does so more baking powder or more yeast (or even yeast when you wouldn't have used it like in pizza dough - keto dough needs yeast or you end up with flat and hard pancake like products😁

In place of Sugar (brown, table or icing) a product like Swerve is a 1:1 replacement but if you use Stevia or one of the artificial's they are all over the map requiring trial and error and while the Swerve (and Lakanto) products will "caramelize" the others will not

I have found if you want to make a Keto recipe, google the (meal) and get the ingredients list from a (keto) source instead (somebody has worked it out) of trying to take an established recipe and swap things out - it doesn't work out most times because the ingredients sometimes react much differently

Generally the keto recipes have higher ruffage and lower carbohydrates than the original i usually need to up the baking powder as well

Any recipe that I make I plug all the ingredients into fitness pal recipe builder and calculate the nutritional content. I’m notorious for changing up recipes to make it a bit healthier. Cutting back on fat, salt, and I do substitute oat fiber for psyllium as I have issues with psyllium. I sometimes add in sour cream to add moisture.

Thank you dear Graham