Preheat oven to 350 degrees. Place foil holders onto a large baking sheet.(see notes on how to make foil holders)
Lightly spray each holder with cooking spray and use a paper towel to spread the spray over the inside of the holder. Set aside
In a larger mixer bowl combine almond flour, coconut flour, psyllium husk powder, ground flax seeds, baking powder and seasoned salt.
Whisk these together until the dry ingredients are fully combined
Add 1 cup of sour cream and beat on low for 25 seconds or until all the dry ingredients are wet.
Add eggs and beat on low 25 more seconds or until fully combined
Add oil and vinegar. Beat on low 30 seconds or until fully combined. Let the dough rest for 10 minutes so the psyllium husk powder can absorb the moisture
After the dough has rested it will still be wet but you should be able to scoop it.
Use a cookie scoop or tablespoon and scoop 4-5 scoops of the batter into the center of each foil holder. Leave room at the top and the bottom for the dough to expand.
Use a butter knife and gently shape the scoops into a log. Place in the oven and bake 20-25 minutes or until golden.
After the rolls have baked let them sit in the holders for 5 minutes so the ingredients can fully set together. Then transfer to a wire rack.