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In a large mixing bowl, combine the almond flour, kneading flour, warm water, warm unsweetened almond milk, olive oil, yeast, salt, and powdered erythritol.
Knead the mixture by hand until it forms a smooth dough.
Cover the bowl with a clean kitchen towel and let the dough rise for about 1 hour, or until it has doubled in size.
Preheat your oven to 180°C (350°F).
Punch down the dough to release the air, then shape it into a round loaf.
Place the loaf on a baking sheet lined with parchment paper.
In a small bowl, mix together the butter, yogurt, powdered erythritol, almond flour, and turmeric to make the glaze.
Spread the glaze evenly over the top of the loaf.
Sprinkle the sesame seeds and black cumin seeds over the glaze.
Bake the loaf in the preheated oven for about 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Remove the loaf from the oven and let it cool for a few minutes before slicing and serving.