Adapted from Dietdoctor.com
Makes one 8 ½ x 4-inch bread pan
 
1 cup almond flour
¾ cup coconut flour
5 tbsp sesame seeds
½ cup flaxseed
¼ cup ground psyllium husk powder
3 tsp baking powder
1 tsp ground fennel seeds or ground caraway seeds
1 tsp salt
6 eggs
7 oz. cream cheese
½ cup melted butter or melted coconut oil
¾ cup heavy whipping cream
1 tbsp poppy seeds or sesame seeds
 
1. Preheat the oven to 350°F (175°C). Butter a 8 ½ x 4-inch bread pan well and line the bottom with parchment paper.
2. Mix all dry ingredients, except the seeds for the topping (poppy or sesame seeds) in a bowl.
3. In a separate bowl, whisk all remaining ingredients until smooth.
4. Add the dry mixture to the wet ingredients and mix thoroughly. 
5. Bake for about 45 minutes on the lower rack in the oven. Use a cake tester to see if it's ready, it should come out clean. Let the loaf rest for 10 minutes, and then remove the bread from the form onto a cooling rack. 
6. Serve it sliced thin your favorite toppings. Store in the refrigerator. This bread freezes well.

Recipe adapted from dietdoctor.com

Makes 4 servings
 
1¼ lbs zucchini, unpeeled, and shredded
1½ cups (6 oz.) shredded cheese (mozzarella, cheddar, Swiss, a good melting cheese)
2 large eggs
1 cup (4 oz.) almond flour 
1 tbsp ground psyllium husk powder
½ tsp salt

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Place the shredded zucchini in a tea towel and squeeze out any excess liquid. Add the zucchini to a large bowl, and mix together with the shredded cheese, eggs, almond flour, psyllium husk, and salt.
3. Scoop equal portions of the batter onto the baking sheet, leaving space in between. Flatten each portion with moist hands, forming thin and round tortillas, approximately 10″ (25 cm) in diameter.
4. Bake on the middle rack for 15-20 minutes, or until lightly browned. Set aside to cool.