• Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. In a small bowl whisk together the psyllium husk and hot water for 30 seconds or until fully combined and gummy in texture. Set aside. Sift the dry ingredients into a large mixing bowl until combined and there are no lumps.
• Stir the wet ingredients and husk/water mixture into the dry ingredients for about 1 minute or until the dough is formed. Scrape down the sides of the bowl and push the dough to the center of the bowl. Knead the dough in the bowl for 1 minute or until smooth and forms into a ball. Let sit at room temperature for 15 minutes to absorb extra moisture.
• After dough has set, divide the dough into 7 portions. Roll each portion into a smooth ball. Place the dough ball onto the prepared baking sheet. Leave room between each bun. Bake in the preheated oven for 20 to 25 minutes or until golden.
• Remove frm the oven. Allow the buns to cool on the baking sheet at least 10 minutes to firm up. Transfer the firm buns to a wire rack. Let sit another 10 minutes before applying the icing.

Icing

• Whisk the powdered sugar substitute and the keto milk together until a smooth paste forms. The paste should be thick enough to pipe onto the buns. Pipe or spoon the icing into a cross shape over the top of each bun. Let the buns sit 10 to 15 minutes until the icing is form.