Preheat the oven to 100F (40C) and line the bottom of a small baking dish or a cast-iron skillet (9-inch or 23 cm) with parchment paper.

In a small mixing bowl, combine the instant yeast and warm water and set aside.

In a large mixing bowl, combine the coconut flour, psyllium husk powder, xanthan gum, baking powder, salt, and sweetener.

To the dry mixture, add the eggs, olive oil, apple cider vinegar, and instant yeast mixture, and mix well using a hand mixer until no dry ingredients left and the dough has formed. The dough should be a little bit sticky but firm enough to roll the balls.

Form 9 even balls (around 60g each), and place onto a prepared baking dish so almost touch each other. Wrap the baking dish loosely with a plastic wrap, cover with a kitchen towel, place into a warm oven and turn it off. Let the dough proof for 1 hour.

When done, remove from the oven and unwrap. The dough should double in size.

Preheat the oven to 350C (180C) and brush the dough with the egg wash.

When the oven is hot, place the baking dish on the lower rack and bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Let the rolls cool down completely before serving.