Preheat the oven to 350 degrees F. Line a SMALL LOAF PAN with parchment paper. In a large bowl, blend the almond butter, eggs, coconut oil, honey, and apple cider vinegar and vanilla extract together with a hand blender.
In a separate bowl, mix together the flaxseed meal, coconut flour, baking soda, and salt. Mix the dry ingredients into the wet ingredients.
Pour the dough into the prepared baking pan. Bake for 30-35 minutes (I usually need 60 minutes with the small pan) until browned and completely set. Remove from the oven and allow the loaf to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. Store in an airtight container in the refrigerator for one week.