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 (or coconut flour) and baking powder until uniform.

Add the eggs to the food processor. Process until uniform. Set aside.

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

Transfer the cheeses into the food processor, positioning them so that the blade is sticking into the cheese. Pulse until a uniform dough forms.

Form the dough into a ball and divide it into 6 parts. Form or roll each part into a log, then press the parts together to make a bagel shape and place onto the lined baking sheet.

If adding 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.