Servings: 8

3 1/2 cups shredded mozzarella cheese 3 ½ cups shredded mozzarella cheese
5 oz cream cheese, cubed 5 oz cream cheese, cubed
2 large eggs, beaten 2 large eggs, beaten
2 1/4 cups almond flour 2 ¼ cups almond flour
1 tbsp baking powder 1 tbsp baking powder
1 egg white, beaten 1 egg white, beaten
1 tbsp everything bagel seasoning (or seasoning of choice) 1 tbsp everything bagel seasoning (or seasoning of choice)
1/4 cup almond flour, if needed while kneading ¼ cup almond flour, if needed while kneading

Put shredded cheese and cream cheese in a microwave-safe bowl. Microwave on high for one minute. Stir. Continue microwaving in 30-second intervals stirring after each interval until smooth.
In a separate, combine the almond flour and baking powder. Add the beaten eggs and stir to combine.
Add the melted cheese mixture to the almond flour mixture. Mix in the bowl and then turn out onto a silicone mat or flat surface sprinkled with almond flour. Knead until combined. Sprinkle the dough with ¼ cup of almond flour when it gets sticky and continue kneading. Return the dough to the microwave to soften the cheese if you are having difficulty kneading.
Divide the dough ball into 8 pieces. Form a ball with each piece and then make a hole in the center and form into a bagel shape.
Place on a parchment covered baking sheet. Brush with beaten egg white and sprinkle with everything bagel seasoning.
Bake at 425°F for 15 to 18 minutes, until golden brown.
Allow the bagels to cool completely and store in an airtight container in the fridge or freezer.