Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
Add the shredded mozzarella and cream cheese cubes to a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the cheese is fully melted and smooth. This usually takes about 60 to 90 seconds total.
In a separate bowl, whisk together the almond flour, baking powder, and salt. Add the 2 eggs and stir until a crumbly mixture forms.
Pour the melted cheese mixture into the almond flour mixture. Stir with a spatula, then use your hands to knead everything together until a smooth, uniform dough forms. If the dough gets sticky, wet your hands slightly.
Divide the dough into 6 equal portions. Roll each portion into a ball, then poke a hole through the center with your finger. Stretch and shape each piece into a bagel ring about 3 inches across. Place them on the prepared baking sheet.
Brush the top of each bagel generously with the beaten egg wash, then sprinkle everything bagel seasoning on top, pressing it gently so it sticks.
Bake for 14 to 16 minutes, until the bagels are puffed and golden brown on top. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Slice and serve plain, toasted, or with cream cheese.
