Preheat oven to 350F. Add the almond flour to a large mixing bowl. I prefer using blanched almond flour, because it's less grainy. However, since we're also cooking with flax, this won't make the biggest difference, although it might change the color a bit.

Add the flaxseed, spices, and baking powder to the bowl and combine until everything is evenly distributed.

Add the minced garlic.

Add in two eggs at a time, using a hand mixer to evenly combine the ingredients.

Add the olive oil and give the mixture one last blast with the hand mixer on the highest setting. The more aerated the batter becomes, the more air bubbles can form and the fluffier it becomes.

Grease a baking pan using butter or spray. Pour the batter into the baking pan, spreading it evenly with a silicone spatula to ensure that it's evenly distributed.

Bake for 25 minutes. The bread will rise and take on a golden brown color. Remove and let cool for 10 minutes. Poke a knife around the edges and try to get a little bit of lift on the bread from underneath. At first it might feel stuck, but this is just the vacuum created between the greased pan and the bottom of the bread.

Turn it upside down to remove from the pan, then leave it on a cooling rack to cool completely. Slice and serve!