Preheat the oven to 350°F. Grease and line a 9×5 baking sheet with parchment paper, letting the paper hang over the sides for easy removal.
Separate the eggs, placing the whites in a large mixing bowl or the bowl of a stand mixer and the yolks in a separate large bowl.
Whip the egg whites on high speed until stiff peaks form, about 5-6 minutes.
In the bowl with the egg yolks, add the almond flour, coconut flour, monk fruit, and salt. Stir until a thick mixture forms.
Gently fold the whipped egg whites into the egg yolk mixture in 3-4 batches. Mix until just incorporated, being careful not to overmix.
Pour the batter into the prepared baking dish.
Bake for 50-60 minutes or until the bread is a light golden brown on the outside and firm to the touch.
Allow the loaf to cool completely before slicing.
This recipe is for 5 servings. If you cut the loaf into 10 slices, each serving will be 2 slices.When you transfer the egg whites to the stiff egg yolk mixture, the first batch will need to be stirred in very well to incorporate. After that, it will be much easier to gently fold in the egg whites.Leftovers can be stored in an airtight container in the refrigerator for about 5 days.