First things first—set your oven to 325 degrees F (163 degrees C). While that heats up, grab an 8 1/2 x 4 1/2-inch loaf pan and line it with parchment paper. Make sure there’s a bit of parchment hanging over the sides; this little trick will make removing the bread a breeze later on.

In the bowl of a large food processor, mix together the almond flour, coconut flour, baking powder, garlic powder, Italian herbs, xanthan gum, and sea salt. Pulse it a few times until everything is well combined. This dry mix is the backbone of your bread, and you want it to look uniform.

Now it’s time for the melted butter to join the party. Pour it into the dry mix and pulse again, stopping occasionally to scrape the sides. You'll want the mixture to look crumbly—this is a sign that you’re on the right track!

In a very large bowl—trust me, you need the space—grab your hand mixer and start beating the egg whites along with the cream of tartar. Keep mixing until you achieve stiff peaks. This step is crucial for the fluffiness of the bread, so don’t be shy about whipping those whites!

Once the egg whites are perfectly whipped, add about half of them to your crumbly mixture in the food processor. Give it a few quick pulses until just combined. Remember—no over-mixing here! Gently transfer the mixture from the processor to the bowl with the remaining egg whites, and gently fold them together until you no longer see streaks. This part is all about keeping it light and airy.

Carefully spoon the bread mixture into the lined loaf pan, smoothing the top. Take a moment to push the batter slightly toward the center for a rounded top.

It’s baking time! Place the loaf in the preheated oven and set the timer for about 40 minutes. Keep an eye out for that glorious golden-brown color. Once you reach that stage, tent the top with aluminum foil to prevent over-browning, and bake for another 30-45 minutes. Check that the loaf sounds firm and has a proper internal temperature of 200 degrees.

Once done, allow the bread to cool completely in the pan. Once it’s cool, lift it out using those handy parchment paper flaps you made earlier. Now it’s time to slice into your fantastic low-carb bread!