Preheat the oven to 350°F/175°C.
Filling: Add the zucchini into a 8"x 8"(or similar size) baking dish. Combine the liquid sweetener, lemon juice, and spices,Pour the mixture over the zucchini and toss to coat evenly.
Topping: Add the pecans, almond flour, shredded coconut, monk fruit sweetener, and salt into a large bowl. Stir to combine. Then add coconut oil and mix again until evenly distributed.
Spread the crisp topping evenly over the zucchini.
Place the baking dish on a rimmed baking sheet (to catch any liquid that may bubble over) and bake the crisp, uncovered, for 50-60 minutes or until the filling is bubbly and the top is golden brown. Let the crisp cool for 10 minutes before serving.
Store leftover crisp covered in the refrigerator for up to 3 days.
*I used keto-friendly maple syrup, but any liquid sweetener will work.