Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil.

Prepare the herb crust: In a small bowl, mix together the almond flour, Parmesan cheese, fresh parsley, thyme, garlic, lemon zest, salt, and pepper. Drizzle the olive oil into the mixture and stir until it forms a crumbly, moist texture.

Coat the cod fillets: Pat the cod fillets dry with paper towels and season lightly with salt and pepper. Press the herb crust mixture onto the top of each cod fillet, gently pressing down to ensure it sticks.

Bake the cod: Place the cod fillets on the prepared baking sheet and bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. The crust should be golden and crispy.

Serve: Serve the baked cod hot with fresh lemon wedges on the side. This dish pairs beautifully with steamed greens or a simple salad for a complete keto-friendly meal.