Adjust oven rack to middle position and preheat oven to 425.
Line a baking sheet with parchment paper. Set aside.
In a medium bowl, combine 2 cups almond flour, 1T baking powder, 1 tsp garlic powder, and 2 T erythritol if using it.
In a medium, microwave-safe, shallow bowl, combine 3 cups low-moisture shredded mozzarella cheese and 5 oz cream cheese. Microwave for 1 minute, 30 seconds. Stir. Return to the microwave for another 45 - 60 seconds. Stir again. It should turn into a big blob. A rice spoon is perfect for stirring - press the back of the spoon against the sides and bottom of the bowl to combine the cheeses.
When the cheeses are combined and still warm, crack both eggs into the bowl then add the almond flour mixture. Use the spoon to incorporate everything. When the mozzarella gets stringy, return the bowl to the microwave for 30 seconds and stir again. It takes a couple minutes and maybe two returns to the microwave to turn it into springy dough that looks and feels like smooth bread dough. I have never had the mozzarella burn in the microwave.
Divide the dough into 9 or 10 equal portions. The dough ball usually weighs 790 grams, I just divide by 10 and weigh out ten - 79 gram portions. Form the portion into a ball, then poke your finger into the center of the ball and make the bagel shape. The dough is not sticky and forms easily when the temperature is right and the mozzarella cheese is not from Target. (Target cheese works - I've used it often. Whole Foods cheese works better.) Place the bagels on the parchment-paper lined baking sheet.
Crack the third egg into a bowl and whisk it with a fork. Liberally brush each bagel top, sides, and center with the egg.
Liberally sprinkle each bagel with the topping/spice mixtures. Use it all.
Bake 12 - 14 minutes at 425. Check them at 12 minutes and leave them in the oven until they are well-browned.
Let cool. Store in the refrigerator and microwave about 15 seconds to reheat one bagel. They freeze well. If left on the counter, they will go bad in a few days.