In a large bowl, mix the almond flour, flaxseed meal, salt, baking soda and arrowroot powder.
In a saucepan, melt the butter and let cool for 5 minutes. Whisk melted butter together with the eggs, apple cider vinegar and yogurt.
Using a rubber spatula, gently mix wet and dry ingredients to form a batter being careful not to over mix or the batter may get oily. Pour batter into the prepared pan and sprinkle top with flax seeds.
Bake until a toothpick inserted into the center comes out clean, approximately 25 minutes.
Let bread cool on a wire rack, cut into thin slices and serve.
To preserve freshness, wrap loaf in paper towel and place inside a ziploc bag or airtight container and store in refrigerator.*Coconut cream - thick coconut cream that forms on the top of a can of full-fat coconut milk when left in the fridge for over 12 hours.