Prep the pan and oven: Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.

Cook the bacon: In a skillet, cook 6–8 slices of bacon until crisp. Drain on paper towels and crumble. Reserve 1–2 teaspoons of bacon fat if you want extra flavor in the batter.

Mix dry ingredients: In a large bowl, whisk together 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.

Whisk the wet ingredients: In a separate bowl, whisk 5 large eggs, 1/3 cup unsweetened almond milk or heavy cream, and 1/4 cup melted butter or avocado oil. Stir in 1 teaspoon apple cider vinegar or lemon juice.

Combine: Pour the wet mixture into the dry and stir until just combined. The batter will be thick but spreadable. If very stiff, add 1–2 tablespoons more almond milk.

Fold in the good stuff: Stir in 1–1 1/2 cups shredded cheddar, the crumbled bacon, 2–3 tablespoons chopped green onions, and any optional add-ins. If using bacon fat, fold it in now.

Fill the pan: Spread the batter evenly into the prepared loaf pan. Smooth the top and sprinkle a little extra cheese and bacon on top if you like.

Bake: Bake for 40–55 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 30–35 minutes if the top browns too quickly.

Cool properly: Let the loaf cool in the pan for 10–15 minutes. Lift it out to a wire rack and cool at least another 20 minutes before slicing. This helps it set and slice cleanly.

Serve: Enjoy warm with a pat of butter, a dollop of sour cream, or some hot sauce. Great with a simple side salad or fried eggs.