Nothing scientific outside of I’m not afraid of fats and I think carbs are over-rated. I attempted to go lower on carbs using various methods (coconut flour, less and less corn masa, etc.) but found that taste/texture/mouth feel took a big hit. I am an athletic weight lifter so I also need significantly more protein then the RDI. Over the last 4 months of recipe modification I ultimately ended up with something very close to “the zone” diet without actually having that goal.
Ideally I wanted to get carbs as close to 100-120 as possible (currently at 171g). Right now my recipe gets me 166 grams of protein and stays under 2000 calories a day (my other loose “target”). So yeah, not an exact science, just me playing with different ratios and ingredient levels to find something that is lower in carbs, higher in protein, yet still tastes and feels good enough that I WANT to eat it instead of forcing myself to it it.