Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients: In a large bowl, combine almond flour, psyllium husk powder, baking powder, and salt. Mix well to ensure even distribution.

Add Wet Ingredients: Add the warm water, almond milk, apple cider vinegar, and beaten eggs to the dry ingredients. Mix thoroughly until a dough forms. Let the dough rest for about 5 minutes to allow the psyllium husk to absorb the liquids and thicken.

Shape the Bolillos: Divide the dough into 6 equal portions. Wet your hands slightly and shape each portion into an oval roll, similar to traditional bolillos. Place them on the prepared baking sheet.

Score and Brush: Using a sharp knife, score a slit down the center of each roll. Brush the tops lightly with olive oil.

Bake: Place the bolillos in the oven and bake for 25-30 minutes or until the rolls are golden brown and firm to the touch. For a crustier finish, place a small pan of water on the lower rack of the oven to create steam.

Cool and Serve: Allow the bolillos to cool on a wire rack before serving. They are best enjoyed fresh but can be stored for later use.