Preheat the oven to 350 degrees F and grease a loaf pan with non-stick spray.
In a large bowl combine the almond flour, coconut flour, baking powder, salt, parsley. sage, pepper, poultry seasoning, and garlic powder. Stir until well combined.
Next, add in the melted butter, eggs, and chicken broth. Mix well.
Transfer this mixture into the prepared loaf pan and bake for 40-50 minutes.
Allow the bread to cool, then remove from the pan and cut into slices. Arrange the slices into an even layer on a baking sheet. Leave the bread slices uncovered, at room temp for 24 hours OR bake toast them in the oven at 250 degrees for 30-60 minutes. When complete they should feel like stale bread or croutons.
Cut the dried bread into 1" cubes and transfer to a large mixing bowl.
Melt the butter in a large skillet over medium heat. Once melted add the diced onion and celery. Cook 5 minutes or until onions become translucent, stirring frequently. Add the parsley, sage, pepper and poultry seasoning and stir.
Pour the onion mixture into the bowl with the bread cubes and stir. Next, add one cup of the chicken broth and mix. Continue adding broth until most of the bread pieces are fully saturated. I generally use about 1 1/2 cups, but this will vary depending upon how dry your bread is. Salt to taste.
Grease a 7x11" baking dish with non-stick spray or butter and transfer the bread cube mixture to the dish. Spread it evenly and press it slightly into the pan.
Bake for 45-50 minutes, uncovered at 350 degrees F.