Heat the oven to 350°F (175°C). Grease an 8 x 4-inch loaf pan and line it with parchment paper, leaving some paper over the long sides to make lifting out the loaf easier.

Whisk the almond flour, coconut flour, granulated low-carb sweetener, cinnamon, baking powder, and salt in a medium bowl until evenly combined.

In a separate bowl, whisk the room-temperature eggs, melted slightly cooled butter, unsweetened almond milk, and vanilla extract until smooth.

Stir the wet mixture into the dry mixture until no dry pockets remain. Let the batter stand for 2–3 minutes so the coconut flour can absorb moisture and thicken the mixture.

Fold in the finely chopped raisins, distributing them throughout the batter. Scrape the batter into the prepared pan and smooth the top with a spatula.

Bake for 40–50 minutes, until the loaf is browned and a toothpick inserted in the center comes out mostly clean. If the top starts browning too quickly, tent the pan loosely with foil for the remainder of the baking time.

Cool the loaf in the pan for about 10 minutes, then transfer it to a wire rack. Cool completely for at least 30 minutes before slicing because almond-flour bread firms as it cools.