Heat the oven to 350°F (175°C) and line a baking pan with parchment paper.

In a large bowl, whisk together the almond flour, salt, and baking powder.

In a separate bowl, mix the egg yolks with the avocado oil, honey substitute, and apple cider vinegar until smooth.

Add the wet mixture to the dry ingredients and stir just until combined.

Beat the egg whites in another bowl until soft peaks form.

Gently fold the whipped egg whites into the batter to keep it airy.

Transfer the batter to the prepared pan and bake for 25–30 minutes, or until golden and a toothpick inserted into the center comes out clean.

Let the bread cool in the pan before moving it to a wire rack to cool completely.