Directions
Preheat your oven to 350°F / 175°C.
Line a 9x5 inch (22. 5x12. 5 cm) loaf pan with parchment paper, leaving some overhang to easily lift the bread out later. 2.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, dried sage, rosemary, and chopped parsley. 3.
In a separate bowl, use an immersion blender or electric mixer to beat the softened cream cheese and melted butter until completely smooth and creamy. 4.
Beat the room-temperature eggs into the cream cheese mixture one at a time, mixing well after each addition until the batter is light and well-combined. 5. Gently fold the dry flour mixture into the wet , stirring only until no dry streaks remain.
Do not overmix. 6.
Pour the batter into your prepared loaf pan and use a spatula to smooth the top into an even layer. 7.
Bake for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. 8.
Remove the pan from the oven and let the bread cool in the pan for 10 minutes before using the parchment paper overhang to lift it onto a wire rack. Allow it to cool completely before slicing and serving.
Don't overmix the batter once you combine the wet and dry .
Mix just until incorporated to prevent the bread from becoming dense.
