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Preheat oven to 350°F. Grease a 9×5-inch loaf pan and set aside.
In a large mixing bowl, whisk together the almond flour, coconut flour, flaxseed meal, baking powder, and salt.
In a separate bowl, beat together the melted butter, sour cream, eggs, and almond milk until well combined.
Add the wet ingredients to the dry ingredients and mix until the batter is smooth and well combined.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake for 40-45 minutes or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool for 5-10 minutes in the pan, then remove and transfer to a wire rack to cool completely.
Slice and serve with your favorite toppings.

Preheat oven to 350°F. Grease a 9×5-inch loaf pan and set aside.

In a large mixing bowl, whisk together the almond flour, coconut flour, flaxseed meal, baking powder, and salt.

In a separate bowl, beat together the melted butter, sour cream, eggs, and almond milk until well combined.

Add the wet ingredients to the dry ingredients and mix until the batter is smooth and well combined.

Pour the batter into the prepared loaf pan and smooth out the top with a spatula.

Bake for 40-45 minutes or until a toothpick inserted into the center of the bread comes out clean.

Allow the bread to cool for 5-10 minutes in the pan, then remove and transfer to a wire rack to cool completely.

Slice and serve with your favorite toppings.