Prep your pan and oven. Preheat the oven to 350°F (175°C). Line an 8.5 x 4.5-inch loaf pan with parchment, letting it overhang for easy removal. Lightly oil the sides.

Mix the dry ingredients. In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon garlic powder, and 2–3 teaspoons mixed dried herbs. If using, add 1 tablespoon finely ground psyllium husk and whisk well.

Whisk the wet ingredients. In a separate bowl, whisk 5 large eggs until smooth. Add 1/3 cup extra-virgin olive oil, 1 teaspoon apple cider vinegar, and 1/3 cup unsweetened almond milk. Whisk until fully combined.

Combine wet and dry. Pour the wet mixture into the dry mixture. Stir with a spatula until a thick, uniform batter forms. If using fresh herbs, fold in 1–2 tablespoons minced rosemary or parsley.

Adjust consistency if needed. The batter should be thick but spreadable, not runny. If too thick, add 1–2 teaspoons almond milk. If too loose, sprinkle in 1–2 teaspoons almond flour.

Fill the pan. Transfer the batter to the prepared loaf pan and smooth the top. Drizzle 1–2 teaspoons olive oil on top and gently swirl with a knife. Sprinkle sesame seeds or a pinch of coarse salt if you like.

Bake. Bake for 35–45 minutes, until the top is golden and a toothpick comes out clean or with just a few crumbs. The center should spring back lightly when pressed.

Cool properly. Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment and cool completely on a rack—at least 1 hour—before slicing. This sets the structure and prevents crumbling.

Slice and serve. Use a serrated knife to cut into 12–14 slices. Enjoy warm, toasted, or at room temperature.