Preheat the oven to 375°F (190°C).

Add the dry ingredients: almond flour, baking powder, psyllium husk powder and salt to the food processor.

Line the rimmed baking sheet with parchment.

Whisk the egg for the egg wash in a small bowl and set aside.

Over medium-low heat, add the mozzarella cheese and the cream cheese to your nonstick pan. Gently melt them together. Please note: if the heat is too high, the cheese may separate and become granular or just turn into a cheese brick. Keep the heat low and stir frequently.

When the cheese is melted, add it to the food processor along with 2 of the 3 eggs. Process until a dough forms. You may need to stop the food processor and scrape things back to the bottom once or twice.

After the dough has formed, remove it carefully from the food processor. Make the dough into a large ball. Using your wet hands, gently make the ball into a disc.

Place the disc of dough onto the prepared baking sheet. Slice the dough into six or eight pieces wedges, as shown in the picture.

Take each wedge and roll it gently into a ball, then into more of a rounded disc. Place each formed dough piece onto the parchment paper with at least 1” of space between.

Brush the tops of the buns with the egg wash and lightly coat with sesame seeds (if using).

Place the bread buns in the preheated oven for 18 minutes, or until golden brown and firm to the touch.

Remove the buns from the oven and cool on a wire rack before serving.