In a large bowl, mix together the almond flour, coconut flour, flax seeds, baking powder, baking soda, and salt.
Add the eggs and vinegar then mix until they are combined. Add the chorizo and mix it with the dough.
Using a spoon, fill the pudding holes making sure to not overfill them with the batter.
Sprinkle the top with some sesame seeds and carefully transfer the tin to the oven and bake for 20-25 minutes. Check them inserting a skewer into the center of the bun; this will have to come out clean.
Let them cool. They can be stored at room temperature. Enjoy!