Preheat the oven to 350°F (175°C) and grease the loaf pan with olive oil or melted butter.

In a medium bowl, whisk together the yogurt, eggs, and olive oil until smooth. Optionally, add vinegar or lemon juice.

In a large bowl, combine almond flour, coconut flour, psyllium husk, baking powder, baking soda, salt, and sweetener. Mix well.

Pour the wet mixture into the dry ingredients and gently fold together. Let the batter rest for 30-60 seconds.

If the batter is too thick, add water or almond milk gradually until it reaches a thick yet spreadable consistency.

Fold in any additional flavorings like garlic powder, herbs, or cheese without overmixing.

Transfer the batter to the loaf pan, smoothing the top and mounding slightly in the center.

Bake for 40-50 minutes, checking at 35 minutes until golden brown and springy.

Remove from the oven and let cool on a wire rack for 15-20 minutes. Lift out using parchment paper.

Allow the bread to cool completely for 1-2 hours before slicing to ensure a firm texture.

Slice with a serrated knife to your preferred thickness and enjoy with toppings like butter or avocado.

Store slices in an airtight container in the fridge for 5-6 days, or freeze for 2-3 months.