First, add 4 tablespoon of warm water(over 100 degrees, and under 110 degrees) to a small bowl and add the dry yeast (Stevia-sub), plus a small bit of honey. Yeast eats sugar and grows. This is what we are looking for, to bloom the yeast. The yeast will help the bread rise and become lighter in texture.
Then separate the egg whites from the egg yolks. Using a whisk or electric mixer, whip the egg whites until medium stiff peaks.
In the second bowl with the egg yolks, give them a quick whisk to lighten the texture. The yolks will become lighter in color. Next, add the room temperature melted butter, mix.
Next, the baking powder & mix
Next, add the activated yeast. Only scrape off the top yeast. The brown foam looking stuff. Keep the water in the bottom of the bowl, incase your bread dough looks too dry. Emergency backup moisture. You shouldn't need it though.
Then, crush the pork rind down into the texture of breadcrumbs. Add 5 tablespoon to the wet mixture/bowl plus the cheese and combine.
The almond flour is next. Start by adding in one cup and mix. The texture will look dry. Add in ⅓ of the whipped egg whites(might need to whip egg whites again to add some air back in) The ⅓ of egg whites addition is only moisture and it's ok to incorporate it well. Repeat, then add more almond flour, then more egg whites until all ingredients are mixed. Try to not over mix the last addition of egg whites keeping some of the incorporated air.
Spray your bread loaf pan with non-stick spray and add bread dough to pan.
Tap the pan against the table a few times removing extra air pockets.