In a bowl, dissolve the yeast in warm water. If desired, add a teaspoon of sugar substitute to help proof the yeast. Allow it to sit until the yeast becomes frothy and creamy.
Mix in the salt and oil (olive oil or melted butter) into the yeast mixture.
In a separate bowl, whisk together the almond flour, coconut flour, psyllium husk powder, and baking powder.
Add the dry ingredient mixture to the yeast mixture and mix well.
Beat the eggs in a separate bowl and then incorporate them into the dough mixture. The dough will be thick and sticky.
Grease a loaf pan (use a smaller pan than the 9×5 inch ones in the original recipe) and transfer the dough into it. Smooth the top.
Allow the dough to rise in a warm, draft-free place for about 1 hour. It may not double in size like traditional bread due to the lack of gluten.
Preheat the oven to 350 degrees F (175 degrees C).
Bake the bread for about 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out