Preheat oven to 450º Fahrenheit. Spray two cookie sheets with coconut oil spray.
Place almond flour, parmesan cheese,chili powder, cayenne pepper,ground cumin, onion powder, garlic powder, salt and pepper in a food processor. Pulse until thoroughly mixed and cheese is finely ground. Place mixture into a bowl.
Place egg whites into a second bowl.
Dip the zucchini slices first in the egg white, then in the almond flour mixture, pressing the mixture on to coat and turning the zucchini slice to coat both sides.
Place coated zucchini slices on a cookie sheet, leaving an inch or so between slices.
Place cookie sheets with the coated zucchini into the pre-heated oven. Bake for about 7 minutes or until the bottom is golden brown. Turn and bake about 3 minutes more. Remove from oven and transfer to a serving plate using a spatula.
If desired, serve with blue cheese dressing or ranch dressing for dipping.
Serving size: 1/4 of the recipe or about 2 ounces
Fat (g): 13
Carbs (g): 7
Fiber (g): 2
Protein (g): 17
Net Carbs (g): 5