1. Preheat your oven to 350 F (175 C). Line a standard 9×5-inch loaf pan with parchment paper, leaving an overhang on the longer sides. Lightly grease the parchment paper with a little olive oil or cooking spray.

2. In a large mixing bowl, whisk together the blanched almond flour, psyllium husk powder, baking powder, salt, and cream of tartar until no lumps remain and all ingredients are evenly distributed.

3. In a separate medium bowl, whisk the two large eggs until well combined and slightly frothy. Add the olive oil and apple cider vinegar to the eggs and whisk again briefly.

4. Pour the wet egg mixture into the dry ingredients. Mix with a spoon or spatula until just combined. The mixture will be quite thick and pasty at this stage.

5. Immediately add the 1 1/2 cups of boiling water to the mixture. Stir vigorously and quickly until a thick, cohesive dough forms. The psyllium husk powder will absorb the water rapidly, so work fast. The dough should be firm enough to shape.

6. Using slightly damp hands, transfer the dough to the prepared loaf pan. Gently press and smooth the top to create an even surface. You can score the top with a sharp knife if desired.

7. Place the loaf pan in the preheated oven and bake for 50-60 minutes. The bread is done when it’s golden brown on top, sounds hollow when tapped, and a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent it with aluminum foil for the last 15-20 minutes of baking.

8. Once baked, remove the loaf pan from the oven and let the bread cool in the pan for about 10-15 minutes. Then, using the parchment paper overhang, carefully lift the bread out and transfer it to a wire rack to cool completely. Allow it to cool for at least 1-2 hours, or even longer, before slicing.