In a small bowl, combine the warm water, active dry yeast, and granulated erythritol. Stir gently and let it sit for 5 to 10 minutes until the mixture becomes frothy.
In a large mixing bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt until well combined.
In a separate bowl, beat the eggs and olive oil together until smooth.
Add the frothy yeast mixture and the egg mixture to the dry ingredients. Stir with a spatula until a thick dough forms. The dough will be sticky and slightly thick.
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 hand.
Cover the loaf pan loosely with a clean kitchen towel and let the dough rise in a warm place for about 30 to 40 minutes, or until it has visibly puffed up.
Preheat the oven to 350°F (175°C).
Bake the bread for 40 to 45 minutes 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 maintain its structure.