In a large mixing bowl, combine almond flour, baking powder, and a pinch of salt. Whisk to remove any lumps.

In a separate bowl, mix the softened cream cheese and eggs until smooth and creamy.

Pour the cream cheese mixture into the dry ingredients and stir until a thick batter forms.

Add the shredded cheese, crumbled cooked bacon, and chopped olives. Gently fold everything together until evenly combined.

Transfer the batter to the prepared loaf pan and smooth the top with a spatula.

Sprinkle a bit of extra cheese and a few olive slices on top for garnish.

Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

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

Serve warm or toasted with butter, or enjoy as a savory keto snack anytime.