Instructions:
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
- In a large mixing bowl, whisk together the almond flour, coconut flour, flaxseed meal, baking powder, and salt.
- In a separate bowl, beat together the melted butter, sour cream, eggs, and almond milk until well combined.
- Add the wet ingredients to the dry ingredients and mix until the batter is smooth and well combined.
- Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
- Bake for 40-45 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool for 5-10 minutes in the pan, then remove and transfer to a wire rack to cool completely.
- Slice and serve with your favorite toppings.
Note: You can add chopped walnuts, pecans, or macadamia nuts to the batter to give it a crunchy texture. Just make sure to adjust the net carb count accordingly.
