1.   Into a food processor, add all 8 of the eggs, and blend for 1 minute. The eggs should be frothy and pale yellow. Pour in the melted butter, pulse to blend

2.   Grind the golden flaxseed meal to a fine powder

3.   Combine the water and cream and stir. Add to food processor and pulse to blend

4.   Add each of the dry ingredients, and blend well after adding each integrated and before adding the next ingredient: pecan flour, coconut flour, whole psyllium husks, golden flaxseed meal, sweetener (confectionery), glucomannan powder, baking powder baking soda. Blend for 30 seconds. Slowly drizzle the apple cider vinegar, or you may substitute white vinegar, as you are blending. Blend for 30 more seconds. Remove the food processor blade and let rest for 5 minutes

5.   Preheat your oven to 177 C / 350 F. Line a baking sheet with parchment paper. Use a half cup measuring cup, leveled, to scoop out the dough and place onto the parchment lined baking sheet. Use a small spatula to scrape out all the dough from the measuring cup. Leave plenty of space between each additional half cup of dough. Dip your fingers in cold water and gently, without pressing down, flatten out and smooth out the top and shape the bun to have a circular perimeter

6.   OPTIONAL: Sprinkle 1/4 tsp of raw white sesame seeds on top of each bun

7.   Place the baking sheet in the middle position of your preheated oven. Bake for 30 minutes – do not open the door, heat stability is needed. Turn off the heat after, place an oven mitt or something to hold the door slightly open, and let the buns cool slowly in the oven. Remove the buns and place on a cooling rack to cool to room temperature