Preheat oven to 400F. Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds or until both are melted.
Add the almond flour, salt and baking powder in a bowl and whisk together to combine. Add in the 2 beaten eggs and mix. Then add in the mozzarella and cream cheese and combine. As the cheese cools, it can become more difficult to mix, so if that happens, microwave the dough for 10 seconds and it should be easier to mix.
The dough will be very sticky, so be sure to oil your hands to make forming the bagels easier. Divide the dough into 6 balls and poke your finger in the center, then using both index fingers, widen the center hole until you have a bagel shape. You can also roll these out into logs, then form into bagels, I just prefer this method, it’s how I used to make regular bagels before Keto.
Place bagels on a baking sheet lined with a Silpat or parchment paper. Brush the tops lightly with the beaten egg white and add your favorite toppings (or you can leave them plain).
Bake for 12-15 minutes, or until the tops have browned nicely. Serve with some grass-fed butter, cream cheese or even make an egg and cheese sandwich!
Be sure to use the prepackaged, preferably part skim, shredded mozzarella cheese in this recipe. Fresh mozzarella contains too much water and your bagels won't turn out as they should.