Preheat the oven to 350°F and line a standard loaf pan with parchment paper.

In a medium bowl, whisk together the almond flour, baking powder, and salt until well combined and no lumps remain.

In a separate large bowl, beat the eggs with a whisk or hand mixer until slightly thick and pale.

Add the Parmesan cheese, oregano, basil, and thyme to the eggs and mix until the herbs are evenly distributed and the cheese is incorporated.

Add the dry ingredients to the wet ingredients in 2 to 3 additions, stirring after each just until no dry streaks remain.

Transfer the thick batter to the prepared loaf pan and smooth the top with a spatula or the back of a spoon.

Bake on the center rack for 35 to 40 minutes, until the top is light golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the bread cool in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely before slicing.