Preheat oven to 350F; line the inside of a 9 by 5-inch loaf pan with parchment paper and lightly spray the inside with avocado oil.
Whisk together the almond flour, coconut flour, psyllium husk powder, salt, and baking powder in a large bowl.
Stir together the yeast, 2 tablespoons warm water, and coconut sugar in a small bowl and let it sit 10 minutes until foamy.
Stir together the gelatin and 3 tablespoons boiling water in a small bowl until fully dissolved.
Stir together the dissolved yeast, dissolved beef gelatin, egg whites, vinegar, liquid stevia, and melted ghee in a medium bowl.
Stir the egg white mixture into the dry ingredients, and then beat in the 3/4 cup boiling water.
Immediately pour the dough into the prepared loaf pan and smooth out the top. Let it rest for 3 minutes. Sprinkle the sesame seeds on top.
Bake until a wooden pick inserted in the center comes out clean, about 1 hour 15 minutes to 1 hour 30 minutes, covering the top with foil to prevent over-browning if necessary. The loaf is done when it sounds hollow when tapped on the bottom.
Turn off the oven, leave the door ajar, and let the bread cool for 30 minutes in the warm oven.
Transfer the bread to a wire rack to finish cooling before slicing.