1 tbsp unflavored gelatin powder

6 tbsp lemon juice (divided)

1/2 cup unsalted butter (or coconut oil for dairy-free)

1/2 cup Besti Brown Monk Fruit Allulose Blend

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp cardamom

3/8 tsp sea salt

5 medium zucchini, peeled and diced (about 6–7 cups)

1 tsp vanilla extract (optional)

1 1/2 cups almonds

1/4 cup Besti Brown Monk Fruit Allulose Blend

3 tbsp unsalted butter (or coconut oil, melted)

1 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp sea salt

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Preheat oven to 350°F (175°C).
In a saucepan, whisk gelatin, 3 tbsp lemon juice, and butter over medium heat until smooth.
Add sweetener, cinnamon, nutmeg, cardamom, and sea salt. Stir to combine.
Add zucchini and remaining lemon juice. Cook 20–25 minutes, stirring occasionally, until softened and apple-like. Stir in vanilla if using.
Meanwhile, prepare topping: pulse almonds in a food processor until chopped. Add sweetener, melted butter, vanilla, cinnamon, and sea salt. Pulse to form a crumbly mixture.
Spread zucchini filling in a baking dish. Top evenly with almond mixture.
Bake 25–30 minutes, until topping is golden and crisp.
Cool slightly before serving.

Use pecans or walnuts instead of almonds for variation.

Add apple extract for stronger apple flavor.

Swap butter with coconut oil for dairy-free version.

Add ginger, cloves, or allspice for extra spice.

Top with keto whipped cream or sugar-free ice cream for indulgence.