Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

Combine dry ingredients: In a medium bowl, whisk 1 3/4 cups almond flour, 2 tablespoons psyllium husk powder, 2 teaspoons baking powder, and 1/2 teaspoon sea salt until evenly mixed. Break up any clumps.

Whisk wet ingredients: In a separate bowl, whisk 3 large egg whites with 1 teaspoon apple cider vinegar until frothy, about 30 seconds. You don’t need stiff peaks—just some bubbles.

Start the dough: Pour the egg white mixture into the dry ingredients and stir with a spatula until it resembles coarse crumbs.

Add boiling water: Carefully pour in 3/4 cup boiling water. Stir immediately. The psyllium will absorb the water and the dough will thicken within 20–30 seconds into a soft, pliable mass.

Adjust and rest briefly: If the dough seems sticky, let it sit for 1–2 minutes to firm up. If it’s too stiff to shape, sprinkle in a teaspoon or two of hot water.

Shape rolls: Lightly oil your hands. Divide the dough into 8 equal portions. Roll each into a smooth ball and place on the baking sheet. For sandwich-style, flatten slightly to about 1 to 1 1/4 inches high.

Optional toppings: Brush the tops with olive oil or melted butter. Sprinkle with sesame seeds, poppy seeds, or everything seasoning if you like.

Bake: Bake for 20–25 minutes, until the tops are golden and the rolls feel set. They should sound slightly hollow when tapped on the bottom.

Cool: Let them cool on the sheet for 5 minutes, then transfer to a rack for another 10 minutes. This helps the interior finish setting for a better texture.

Serve: Enjoy warm with butter, use for sliders, or slice for mini sandwiches.