I use a little less for keg conditioning than bottling. For darker beers I prefer 3/4 oz per gallon of priming malt. For lighter beers I use the same amount of priming sugar.
I boil it in 2 cups of water for 3-5 minutes, put in the keg, deal with CO2 & cool. The when you rack your beer you already have a layer of CO2 to prevent oxidation. After racking seal again and let it sit at room temp for 2-3 weeks.
Cold crash 24-36 hours, apply CO2 and enjoy.