In a small bowl, combine the warm water, active dry yeast, and granulated erythritol. Stir gently and let it sit for 5 to 10 minutes until the mixture becomes frothy.
In a large mixing bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt until well combined.
In a separate bowl, beat the eggs and olive oil together until smooth.
Add the frothy yeast mixture and the egg mixture to the dry ingredients. Mix thoroughly using a hand mixer or stand mixer with a paddle attachment until a dough forms and is well combined. The dough will be thick and slightly sticky.
Line a 9×5 inch loaf pan with parchment paper or grease it lightly with olive oil.
Transfer the dough into the prepared loaf pan and smooth the top with a spatula.
Cover the loaf pan loosely with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 45 minutes to 1 hour, or until it has risen noticeably.
Preheat the oven to 350°F (175°C).
Bake the bread for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Carefully lift the bread out of the pan using the parchment paper and transfer it to a wire rack to cool completely before slicing.
Slice into 12 even slices and serve as desired.