Preheat the oven to 180C/350F. Line a 9 x 4-inch loaf pan with parchment paper, reserving an inch on all sides for easy removal.
In a large mixing bowl, add your almond flour, ground flaxseed, baking soda, and salt, and mix well. In a separate bowl, whisk together your eggs, maple syrup, apple cider vinegar, and olive oil.
Combine your wet and dry ingredients and mix until combined. Transfer to the lined pan. Sprinkle with sesame seeds. Cover the pan completely in tin foil.
Bake the bread for 40 minutes, removing the foil 10 minutes before it is cooked.
Let the bread cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.
TO STORE: Keto bread should always be stored in the refrigerator, covered, at all times. The ingredients are too fragile to keep at room temperature. The bread will keep for up to 2 weeks.TO FREEZE: Leftover slices of bread can be stored in the freezer, in a ziplock bag, for up to 6 months.