Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

In a food processor, process the almond flour and baking powder until uniform.

Add the eggs to the food processor and process until uniform. Set aside.

In a large bowl, combine the shredded mozzarella and cubed cream cheese. Microwave for 2 minutes, stirring halfway through.

Stir again at the end until well incorporated.

Transfer the cheeses into the food processor and pulse until a uniform dough forms.

Form the dough into a ball and divide it into 6 parts.

Form or roll a long log with each part, then press the parts together to make a bagel shape and place onto the lined baking sheet.

If using toppings, spray the bagels lightly with cooking spray first, then sprinkle the toppings over the bagels and gently press into the dough.

Bake keto bagels for about 15 minutes, until firm and golden brown.

Let the bagels cool for at least 15 minutes, or preferably completely, to improve their inner texture.