Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper for easy removal.

Cook the bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain, then chop into small pieces.

In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, garlic powder, and salt. This ensures the dry ingredients are evenly combined.

In a separate bowl, beat the eggs and then mix in the melted butter (or olive oil) and unsweetened almond milk. Stir until smooth.

Combine wet and dry ingredients: Pour the wet mixture into the dry mixture and mix until just combined. Do not overmix — the batter should be thick but spreadable.

Fold in the add-ins: Gently stir in the chopped bacon, shredded cheese, and sliced olives. Save a few pieces of each for topping.

Pour the batter into the prepared loaf pan and spread it evenly. Top with the reserved olives, bacon, and cheese for a beautiful golden crust.

Bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Cool the bread in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Slice and serve! Enjoy it warm with butter or use it as a savory side for soups, keto chili, or salads.