Crack the eggs into a mixing bowl and whisk them thoroughly until the mixture looks smooth and slightly frothy. This step helps incorporate air, which contributes to a lighter texture in the finished bread.
Add the melted butter, cream, and sweetener to the eggs. Whisk again until everything is fully blended and the mixture looks glossy and uniform, with no streaks of butter or cream separating.
In a separate bowl, combine the almond flour, baking powder, and salt. Stir well to evenly distribute the baking powder, which helps the bread rise evenly instead of forming dense spots.
Gradually add the dry ingredients to the wet mixture. Using a spatula, fold gently until the batter comes together and looks smooth and cohesive. Avoid overmixing — once the flour is fully incorporated, stop to keep the crumb soft and tender.
Line a loaf pan with parchment paper, leaving a little overhang on the sides for easy removal later. Pour the batter into the pan and use the spatula to smooth and level the top so the loaf bakes evenly.
Place the pan into a preheated oven and bake until the top is lightly golden and the center feels set when gently pressed. The bread should rise gently and hold its shape without sinking.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then carefully lift it out using the parchment paper and transfer it to a cooling rack so air can circulate around the bread.
Allow the bread to cool completely before slicing. This step is important because the crumb continues to set as it cools, giving you clean slices and the best soft, brioche-style texture when serving.
