Follow this recipe to make the pie crust.

Once baked, place on a cooling rack and set aside.

Here is how to make the caramel sauce.

Peel, halve and quarter the zucchini lenghwise and cut the middle part off.

Alternatively, halve the zucchini lengthwise and use a melon baller to scoop the soft core out.

Slice the zucchini into medium pieces.

Place the slices in a pot with boiling water until barely tender, for about 2-3 minutes.

Remove from the heat and drain well.

Using paper towels, pat try to remove excess moisture from the zucchini slices and place in a mixing bowl.

Set aside.

In another bowl, mix the almond flour and Erythritol.

Then add butter cut in pieces and use your hands to combine and create crumbly dough.

Set aside.

Into the bowl with the cooked zucchini slices, add cream of tartar, cinnamon, nutmeg, lemon juice and the caramel sauce.

Mix until well combined.

Place the zucchini mixture on top of the pie crust and spread evenly over the top.

Crumble the almond dough over the top and place in the oven for about 30 minutes at 150 °C/ 300 °F.

When done, remove from the oven and place on a cooling rack to chill.

The filling will need to reach room temperature before you cutting it or it will be too soft.

Optionally, serve with a scoop of No-churn Vanilla Keto Ice-Cream and enjoy! :-)