Preheat your oven to 350°F (175°C) and prepare your loaf pan.

Whisk together the almond flour, coconut flour, baking powder, ground nutmeg, and half of the ground cinnamon.

Mix in a large bowl the eggs, melted butter or coconut oil, keto eggnog, vanilla extract, and erythritol until smooth.

Combine the dry ingredients with the wet mixture, stirring until fully incorporated.

Layer half of the batter into the prepared loaf pan and sprinkle remaining cinnamon on top.

Pour the rest of the batter over it and swirl lightly with a knife.

Bake for 40–50 minutes, checking for doneness with a toothpick.

Cool the bread in the pan for 10 minutes before transferring to a wire rack.

Optional: Drizzle with glaze made of powdered erythritol mixed with eggnog and sprinkle with sliced almonds.