Preheat oven to 400 degrees. Line a large baking sheet with parchment paper
In a large mixer bowl whisk together almond flour, psyllium husk powder, flax seeds, coconut flour, baking powder and salt until fully combined
Add eggs, whipping cream, and vinegar. Beat on low 30 seconds or until all dry ingredients are wet.
Scrape down the sides of the bowl. Change paddle attachment out to dough hook attachment. If you don't have a dough hook attachment paddle attachment works fine. Beat on medium 30 more seconds or until fully combined.
Scrape down the sides of the bowl again and push the dough to the center of the bowl. Let the dough rest for 10 minutes to absorb the moisture
Once it has set give the dough a gently stir to make sure the moisture has been absorbed. The dough will be wet but should hold a shape
Scoop dough out using a LIGHTLY floured 1/4 c measuring cup. Place dough scoops onto prepared baking sheet.
Once all the dough has been scooped. LIGHTLY flour your hands and gently rool the dough scoops into tight balls.
Bake 10-12 minutes or until lightly golden. Let rest on the baking pan for 5 minutes then transfer to a wire rack to cool completely