Prep the pan and oven. Heat the oven to 350°F (175°C). Line an 8.5 x 4.5-inch loaf pan with parchment, letting it overhang for easy lifting. Lightly oil the sides.

Whisk dry ingredients. In a large bowl, whisk almond flour, psyllium husk powder, baking powder, salt, and sweetener (if using) until evenly combined and lump-free.

Mix wet ingredients. In a separate bowl or large measuring cup, whisk eggs, almond milk, olive oil, and vinegar until smooth.

Combine to form a thick batter. Pour the wet mixture into the dry and stir with a spatula until just combined. The batter will thicken quickly as psyllium absorbs moisture. If it looks dry, add 1–2 tablespoons more almond milk.

Shape and top. Scrape the batter into the pan, smooth the top with a damp spatula, and sprinkle with seeds if you like.

Bake until set and golden. Bake 35–45 minutes, or until the top is lightly browned and a toothpick comes out clean from the center. The loaf should spring back when pressed.

Cool completely. Let the bread cool in the pan for 15 minutes, then lift it out and cool on a rack for at least 1 hour. Do not slice while warm—it needs time to set.

Slice and serve. Use a sharp serrated knife to cut into 12–14 slices. Toast for extra crunch or enjoy as-is.