Preheat oven to 350 degrees. Grease or spray an 8-9″ loaf pan and line with parchment and set aside
In a skillet, melt 1 ½ tbsp. butter over medium high heat and add garlic and chopped kale. Saute 3-4 minutes then add 2 tablespoon water to the pan. Continue to cook another 2-3 minutes until wilted and all liquid has evaporated, and the pan is dry. Remove from heat and set aside.
In a small bowl combine almond flour, coconut flour and the next 7 ingredients and whisk well to combine. Set aside.
Using a stand mixer and a whisk attachment, whip eggs until light, foamy and about triple in volume. This can also be done with a handheld mixer but use a large bowl to prevent splatter!
If using a stand mixer, switch to paddle attachment. Add the almond flour mixture to the eggs and mix well. Add the sour cream and melted butter and mix well to combine scraping down sides at least once. Stir in sautéed kale and bacon.
Spoon the batter evenly into the prepared loaf pan and smooth out the top. Sprinkle the parmesan cheese evenly over the top of the batter. Bake at 350 degrees for 40-45 minutes to an hour or until a tester comes out clean. If you use a 9" pan the baking time will be slightly shorter, so keep an eye on it starting at 30 minutes!
Cool in the pan. Using the parchment lift the loaf out of the pan and slice!