Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a medium bowl, whisk together the almond flour and baking powder until well combined.

Place the shredded mozzarella and cream cheese in a microwave-safe bowl.

Microwave the cheeses on high for 60 seconds, stir, then microwave for an additional 30 to 45 seconds until the mixture is completely melted and smooth.

Immediately add the beaten eggs and the dry flour mixture to the melted cheese.

Stir with a spatula and then knead the dough with your hands for 1-2 minutes until a uniform, non-streaky dough forms.

Divide the dough into 6 equal portions (approximately 85g each).

Roll each portion into a log about 6 inches long and press the ends together to form a ring.

Place the rings on the prepared baking sheet and sprinkle with everything bagel seasoning if desired.

Bake for 12 to 15 minutes until the bagels are golden brown and firm.

Cool on the baking sheet for 10 minutes before slicing to allow the internal structure to set.