Preheat the oven to 300 degrees F. and generously butter a loaf pan and set aside.

In a small bowl, whisk together the melted butter, honey, and apple cider vinegar.

 Add in the eggs and whisk everything together to combine.

In a large bowl, sift together the almond flour, baking soda, and salt. Stir the almond flour mixture into the butter/egg mixture until the ingredients come together.

Sift in the coconut flour and mix well to combine all of the ingredients. 

Pour the bread mixture into the prepared loaf pan and use a spatula to spread evenly. Bake 45 to 50 minutes, until the bread is golden brown and the center is set.

Remove the bread from the oven and allow it to cool in the pan on a rack for at least 15 minutes.

Remove from the pan and allow the bread to cool for another 5 minutes on the cooling rack.

Slice the bread into 12 even slices and store in an airtight container in the refrigerator for up to 5 days.