Preheat your oven to 350°F / 175°C.
Grease a 4x7 inch (10x17. 5 cm) nonstick loaf pan with avocado oil or line it with parchment paper.
In a large bowl, whisk together all the dry : almond flour, coconut flour, psyllium husk powder, flaxseed, baking powder, ground fennel, sesame seeds, and salt.
Mix until well combined.
In a separate mixing bowl, combine the wet .
Using an immersion blender or electric mixer, beat the eggs, room-temperature cream cheese, melted butter, and heavy whipping cream until the mixture is completely smooth and free of lumps.
Gradually pour the dry ingredient mixture into the wet .
Stir with a spatula until just incorporated and a thick batter forms.
Do not overmix.
Spoon the batter into your prepared loaf pan and use the spatula to smooth the top into an even layer.
Sprinkle the poppy seeds evenly over the top of the batter.
Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean.
Remove the pan from the oven and let the bread cool in the pan for 10 minutes.
Then, carefully transfer the loaf to a wire rack to cool completely for at least 30 minutes before slicing.
Once cooled, slice into 10 servings and enjoy!
Let the bread cool completely before slicing. Slicing while warm can cause it to be gummy and fall apart.
Patience is key for perfect slices!
