Ingredients:

2 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup psyllium husk powder
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
1/4 cup unsalted butter, melted
1/4 cup unsweetened almond milk
1 tablespoon apple cider vinegar
1/4 cup erythritol or preferred keto sweetener
1 teaspoon vanilla extract
Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a brioche mold or a loaf pan with butter or oil.
Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
Mix Wet Ingredients: In a separate bowl, beat the eggs. Add melted butter, almond milk, apple cider vinegar, erythritol, and vanilla extract. Mix well.
Combine Mixtures: Pour the wet mixture into the dry mixture. Stir until well combined. The dough will be thick and sticky.
Let the Dough Rest: Let the dough rest for about 5-10 minutes. This allows the psyllium husk to absorb moisture and make the dough easier to handle.
Shape the Dough: Wet your hands to prevent sticking, then shape the dough into brioche rolls or place it into the prepared brioche mold or loaf pan.
Bake: Place the mold or pan in the preheated oven. Bake for about 40-45 minutes, or until the brioche is golden brown and a toothpick inserted into the center comes out clean.
Cool and Enjoy: Once baked, remove the brioche from the oven and let it cool in the mold or pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutritional Information (Approximate, Per Slice, Recipe Makes About 12 Slices):

Calories: ~170
Total Fat: ~14g
Saturated Fat: ~4g
Total Carbohydrates: ~7g
Dietary Fiber: ~4g
Sugars: ~1g
Net Carbohydrates: ~3g (Total Carbs – Fiber)
Protein: ~6g