Preheat your oven to 350 degrees. Grease a 9x5 loaf pan with coconut oil or butter. Set aside.

In the bowl of your stand mixer add the eggs and beat them until they are combined. Add the melted butter and avocado oil to the eggs and beat until they are slightly frothy.

Add the almond flour, baking powder, xanthan gum, sea salt, herbes de Provence and parmesan cheese to the egg mixture and beat just until combined.

Pour the batter into your greased 9x5 loaf pan.

Bake at 350 degrees for 45-50 minutes or until the top is golden brown and toothpick comes out clean from the center.

Let cool slightly and then transfer to a cutting board or cooling rack to finish cooling.

After the bread has completely cooled you can store it in an air tight container on the counter for up to two days, store in the refrigerator or wrap in tinfoil and then put in a freezer safe container and freeze for up to a month.

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