Make the quick loaf. Preheat your oven to 350°F (175°C). Line a small loaf pan (about 8.5 x 4.5 inches) with parchment. In a bowl, whisk almond flour, coconut flour, baking powder, and salt. In another bowl, whisk eggs, melted butter, almond milk, and vanilla. Combine wet and dry just until smooth.

Bake and cool. Spread the batter in the pan and bake 18–22 minutes, until set and lightly golden. A toothpick should come out clean. Let it cool completely so it firms up. This helps it slice cleanly and hold up in the custard.

Slice into sticks. Trim the loaf edges if needed, then cut into thick slices about 3/4 inch each. Slice each piece into 3–4 sticks. You want sturdy sticks that won’t fall apart.

Mix the custard. In a shallow dish, whisk eggs, almond milk or cream, cinnamon, vanilla, sweetener, and a pinch of salt until smooth and slightly frothy.

Dip, don’t soak. Dip each stick in the custard, turning to coat. Let excess drip off. A quick dip helps them crisp instead of becoming soggy.

Pan-fry to golden. Heat a nonstick skillet over medium heat. Add butter. When it foams, place sticks in a single layer. Cook 2–3 minutes per side until deep golden and crisp on the edges. Work in batches and add more butter as needed.

Finish and serve. Dust lightly with cinnamon if you like. Serve warm with sugar-free syrup, a dollop of whipped cream, and a few berries. They’re great plain too.