In a large mixing bowl, add the almond flour, baking powder, salt, garlic powder, and grated parmesan cheese. Stir everything together until the mixture looks evenly combined and there are no clumps. Taking a moment to mix the dry ingredients well helps the bagels rise evenly and ensures the garlic and parmesan are distributed throughout the dough.

Place the shredded mozzarella cheese and cream cheese (if using) into a microwave-safe bowl. Heat in short 20–30 second intervals, stirring between each round, until the cheese is fully melted and smooth. The mixture should look stretchy and glossy, not overheated or oily. Let it cool slightly for about a minute so it doesn’t scramble the eggs in the next step.

Add the melted cheese mixture and the eggs to the bowl with the dry ingredients. Using a sturdy spoon or spatula, mix everything together until a thick, cohesive dough forms. At first it may look sticky or uneven, but keep mixing and it will come together into a smooth, pliable dough.

Divide the dough into equal portions. Roll each portion into a ball, then gently flatten it slightly and poke a hole through the center with your finger. Carefully widen the hole to form a bagel shape, smoothing the edges as needed. Don’t worry if they aren’t perfectly round — they’ll still bake up beautifully.

Place the shaped bagels on a parchment-lined baking sheet, leaving a little space between each one. Bake in a preheated 375°F (190°C) oven for about 15–18 minutes, or until the bagels are golden brown on top and set around the edges. Keep an eye on them during the last few minutes to avoid overbaking.

Remove the bagels from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a rack to cool further. Allowing them to cool helps them firm up and develop their final chewy texture. Once cooled, they’re ready to slice, toast, and enjoy.