In a medium mixing bowl, add almond flour, coconut flour, and baking soda. Use baking powder if you don't appreciate the taste of baking soda.
Give a good stir with a whisk or spatula to combine
Add in olive oil, water, and beaten egg.
Whisk the ingredients together to form a bread batter. If it is too dry, add the water 1 tablespoon a time up to 2 tablespoons. The batter is liquid but thick and it should look like a cake batter.
Set aside for 10 minutes to let the coconut flour fiber activate with liquid.
Spray oil on a microwave-safe pan, I used a square 6-inch x 6-inch ceramic pan size.
Spread the batter evenly into the pan.
Microwave on high for 90 seconds until the bread is cooked through. Add an extra 30 seconds if your microwave is not powerful
Remove from the microwave and loosen the sides of the bread using a sharp knife.
Place a chopping board or plate on top of your pan.
Flip over to release the bread. You may have to shake or 'bang' the pan slightly on its bottom to release the bread from the pan. Otherwise, lift out from the pan with a silicone spatula, be careful the steam it releases is very hot!
Slice in half to form a triangle shape.
Bring each bread slice into a toaster and toast on medium heat for 1 or 2 minutes depending on how you like your bread. The longer the crispier it will be.
Add your favorite toppings and enjoy straight away as a toast or sandwich.
No microwave? You can bake the bread for 8-15 minutes in a ceramic oven-proof baking pan at 180 C. Stop baking when a toothpick inserted in the middle of the bread come out clean.Storage: if you are using the microwave method, store for a maximum of 24 hours, in the fridge, wrapped in plastic wrap to keep the bread soft and moist. It is recommended to make this bread just before eating to enjoy all it is flavor and texture. This recipe serves 2 slices of bread. Nutrition panel is for one slice. One slice contains 3.2 g net carbs.