Line an 8×4 inch loaf pan with parchment paper. Set aside.
Combine the almond flour, coconut flour, baking powder and salt in a large bowl.
Add the melted ghee and mix to combine. Set aside.
Place the egg whites, cream of tartar and pinch of salt in the bowl of a stand mixer fitted with the whisk attachment.
Whisk the egg whites to stiff peaks.
Gently fold the egg whites into the almond flour mixture, working in batches.
Pour the batter in the prepared pan.
Bake for 30 minutes then tent the top with aluminum foil and bake for another 10-15 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven.
Cool the bread completely before removing from the pan and slicing.