Preheat the oven to 150C (300f) and line and grease a loaf pan (I use silicone - nothing sticks to it!)
Dice the bacon rashers and fry in a large frying pan until just crispy.
Meanwhile, in a medium mixing bowl, whisk together the almond flour and baking powder, breaking up any lumps in the flour.
In a smaller bowl, whisk together the sour cream and eggs until it is a smooth consistency.
Once the bacon is cooked, combine the almond flour with the sour cream and eggs and mix thoroughly until combined.
Stir through the melted butter and then gently fold through the cooked bacon and cheese.
Pour into the prepared loaf tin. Optionally, sprinkle with extra cheese. Bake for 45 - 50 minutes until a skewer comes out completely clean. Let cool and refrigerate before slicing to avoid it being too crumbly, if you can wait!