Prepare the crab mixture: In a medium bowl, combine the lump crab meat, egg, almond flour, parsley, dill, mayonnaise, mustard, garlic, and lemon zest. Season with salt and pepper to taste. Gently mix until the ingredients are combined, being careful not to break up the crab meat too much.

Shape the crab cakes: Form the mixture into small patties, about 2-3 inches in diameter. You should get about 4-6 cakes, depending on the size.

Chill the crab cakes: Place the crab cakes on a plate and refrigerate for 15-20 minutes. This will help them hold their shape while frying.

Cook the crab cakes: Heat the butter or olive oil in a skillet over medium heat. Once hot, add the crab cakes and cook for 3-4 minutes on each side, until golden brown and crispy. Be gentle when flipping to avoid breaking them.

Serve: Remove from the skillet and drain on a paper towel. Serve with lemon wedges and a side of keto-friendly tartar sauce or lemon aioli.