Preheat oven to 350°F (175°C). Position the baking rack on the lower third of the oven for even browning.
Line a baking sheet with parchment paper or a silicone baking mat. This ensures the rolls bake evenly without sticking.
2️⃣ Combine the Dry Ingredients
In a large mixing bowl, combine the psyllium husk, almond flour, Himalayan salt, baking powder, and erythritol (if using). Whisk well to break up any clumps and ensure even distribution of ingredients.
3️⃣ Mix the Wet Ingredients
Add the egg whites and vinegar to the dry mixture. Stir briefly until it starts to come together into a sticky dough.
Gradually pour in the super hot water while mixing continuously with an electric mixer or spatula. Beat for about 30 seconds until the dough thickens and takes on a dense, bread-like consistency.
Let the dough rest for 10 minutes to allow the psyllium husk to absorb the liquid and firm up the texture. This step prevents the rolls from becoming hollow or gummy inside.
