Preheat your oven to 350°F (175°C) for fan/convection or 375°F (190°C) for standard. Line a baking sheet with parchment paper.

In a large bowl, mix together the almond flour, psyllium husk powder, baking powder, and salt.

Incorporate the eggs, apple cider vinegar, and melted butter into the dry mixture, stirring until crumbly.

Pour boiling water over the mixture, stirring quickly for 30-60 seconds until an elastic dough forms.

Transfer the dough to a clean surface and shape it into one long log or two smaller baguettes on the baking sheet.

Score the top of the dough with a sharp knife and optionally brush with water and sprinkle seeds.

Bake for 45-55 minutes, until golden brown and hollow-sounding when tapped.

Cool the baguette on a wire rack before slicing.