In a small bowl, combine the warm water and granulated erythritol. Sprinkle the active dry yeast over the water and let it sit for 5 to 10 minutes until foamy.
In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, and salt until well combined.
In a separate bowl, beat the eggs, then add the olive oil and apple cider vinegar. Mix well.
Add the foamy yeast mixture and the egg mixture to the dry ingredients. Stir thoroughly with a spatula until a thick dough forms. The dough will be sticky and slightly wet.
Grease a 9×5 inch loaf pan with olive oil or line it with parchment paper.
Transfer the dough into the prepared loaf pan and smooth the top with a wet spatula or your hands.
Cover the loaf pan loosely with a clean kitchen towel and let the dough rise in a warm place for about 45 minutes, or until it has risen noticeably but not quite doubled.
Preheat the oven to 350°F (175°C).
Bake the bread in the preheated oven for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and allow it to cool completely before slicing to prevent crumbling.