Preheat the oven to 325℉ (163℃) and grease an 8 ½ inch loaf pan & line with parchment paper, with some extra hanging over the sides to make the bread easier to remove from the pan.
In a large food processor combine the almond flour, golden flax meal, baking powder, powdered erythritol, xanthan gum, and sea salt. Pulse until combined.
Add the melted butter to the processor and pulse, scrape down the sides with a rubber scraper as needed, until a crumbly texture forms. Set aside.
In an extra-large mixing bowl, use a stand mixer or hand mixer to beat the egg whites and cream of tartar until stiff peaks form.
Add ½ of the egg white fluff to the food processor. Pulse a few times until just combined making sure not to over-mix!
Transfer the mixture from the food processor into the bowl with the remaining egg white fluff, and gently fold until combined and until clump-free & combined. Only fold gently or gently stir, Don’t mix vigorously.
Spoon the batter into the lined loaf pan and smooth the top with a rubber scraper.
Bake for 35 minutes (it will look done, but it is only halfway done & must return to oven to bake covered), then loosely cover the top of the loaf pan with aluminum foil or parchment paper (to keep the top from over-browning).
Return the loaf to the oven and continue to bake for 35 minutes more, or until the top of the loaf is firm when pressed.
Remove from oven & cool completely before removing the loaf from the pan and slicing. Store unused portions in a sealed container in the fridge. This bread can easily be reheated or toasted.
*All nutritional data are estimates based on the products I used*Yield: one loaf, Servings: 12 slices, Serving Size: one slice, Net Carbs per Serving: 2.5g, Amounts per Serving-