Hi!
I have found with low-carb recipes that they can be finicky with water/liquid content. I have been experimenting with these for about a year.
Are you weighing the flours? If not, get a scale. (this was the game-changer for me)
Also, too much water or yeast will cause the loaf to deflate or leave holes.
I also started taking the temperature of the liquids to ensure I was not adding them too hot (about 95 to 99F)
In the end, I found that very careful measuring solved my problems. I hope that this helps.

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