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Preheat the oven to 180 C (355 F).
Put the eggs in a bowl and beat on high for 1 to 2 minutes.
Add the melted butter and coconut oil, and beat until smooth.
Add the almond flour, baking powder, xanthan gum and salt, and beat until combined and thick.
Scrape into an 8-inch X 4-inch (20 cm x 10 cm) loaf pan lined with baking paper.
Bake for 45 minutes or until a skewer comes out of the middle clean.
Slice into 16 thin slices and store in an airtight container in the fridge for up to 7 days or up to 1 month in the freezer.