Instructions

1. Place a rack in the center of the oven and preheat to 425F. Line a cookie sheet with parchment paper or a silicon baking mat.
2. In a large mixing bowl combine almond flour, baking powder and dried spices. Blend thoroughly ensuring there are no lumps and everything is well mixed.
3. In a large microwave-safe dish, place the cream cheese and shredded mozzarella cheese together and microwave for 1 minute and 30 seconds. Remove from the microwave and stir. Microwave an additional 30 seconds or so until the mixture is soft and mixes together easily.
4. Add the almond flour mixture to the cheese mixture and add the beaten eggs and yolk. Mix everything together until well blended.
5. Wet your hand with cold water and take 1/6th of the dough and shape into a ball and then poke a hole in the middle with your finger to make it into a bagel shape. Place on baking sheet.
6. Wet hands again and repeat this process until all the dough is used and you have seven bagels on your tray.
7. Place cookie sheet in the middle of the rack and bake for approximately 13 - 14 minutes or until golden brown (you may want to turn your tray after 10 minutes of baking depending on how even your oven bakes).
8. Cool on the cookie sheet for a minute and then transfer to a cooling rack.
9. When completely cool, cut in half and build a breakfast sandwich!
10. Store in an air tight container for up to 5 days in the fridge.