Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt until well combined.
In a separate bowl, beat the eggs. Add almond milk, melted coconut oil, and vanilla extract, mixing well.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the chopped fresh strawberries, being careful not to overmix.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the bread to cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing.