1. Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides for easy lifting. Lightly grease the parchment and any exposed sides of the pan with olive oil.

2. In a large mixing bowl, whisk together the almond flour, coconut flour, finely grated Parmesan, psyllium husk powder, baking powder, garlic powder, onion powder, Italian seasoning, dried thyme, and fine sea salt until well combined and free of lumps.

3. In a separate medium bowl, whisk the eggs until slightly frothy, then whisk in the melted unsalted butter and unsweetened almond milk until smooth and fully combined. Stir in the chopped fresh parsley or dried parsley.

4. Pour the wet mixture into the bowl with the dry ingredients and stir with a spatula or wooden spoon until a thick, uniform batter forms with no dry pockets remaining. Allow the batter to sit for 2–3 minutes so the psyllium and coconut flour can hydrate and thicken.

5. Transfer the batter to the prepared loaf pan and spread it evenly into the corners, smoothing the top with a spatula. If desired, create a shallow groove down the center of the loaf to encourage an even rise.

6. Sprinkle the grated Parmesan cheese for topping evenly over the surface of the batter to create a cheesy, golden crust as it bakes.

7. Bake the loaf for 30–40 minutes, or until the top is deeply golden, the bread springs back lightly when pressed in the center, and a toothpick inserted into the middle comes out clean or with just a few moist crumbs.

8. If the top is browning too quickly before the center is done, tent the loaf loosely with foil and continue baking until fully set.

9. Remove the pan from the oven and let the bread cool in the pan for 10–15 minutes, then use the parchment overhang to lift the loaf onto a wire rack.

10. Allow the bread to cool completely before slicing for the best texture and clean slices, then cut into 12 slices and serve as desired or store for later.