Prep your pan. Line an 8.5 x 4.5-inch loaf pan with parchment and lightly oil the sides. Preheat your oven to 350°F (175°C).

Whisk the dry ingredients. In a bowl, combine 1/2 cup coconut flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1–2 teaspoons keto sweetener if using. Break up any lumps.

Beat the eggs. In a separate large bowl, whisk 6 large eggs until smooth and slightly frothy. This traps air for a lighter loaf.

Add liquids. To the eggs, whisk in 1/3 cup olive oil (or melted butter), 1/2 cup unsweetened almond milk, and 1 teaspoon apple cider vinegar.

Combine wet and dry. Sprinkle the dry mix over the wet and whisk until just smooth. Let the batter rest for 2–3 minutes. The batter will thicken as the coconut flour absorbs moisture.

Adjust if needed. The final batter should be thick but spreadable, like a dense cake batter. If it’s too stiff, add 1–2 tablespoons more almond milk. If too loose, sift in 1 teaspoon more coconut flour.

Flavor boost. Fold in 1 tablespoon seeds or 1/2 teaspoon garlic powder or dried herbs if you like. Sprinkle extra seeds on top for a bakery look.

Fill and smooth. Transfer the batter to the pan and smooth the top with a spatula. Score a shallow line down the center to guide an even rise.

Bake. Bake for 35–45 minutes, until the top is golden and a toothpick comes out clean. The center should spring back when gently pressed.

Cool completely. Let the loaf cool in the pan for 10 minutes, then lift out with parchment and cool fully on a rack before slicing. This step prevents crumbling.

Slice and serve. Use a serrated knife for thin, even slices. Toast lightly for the best texture and flavor.