Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
Microwave the mozzarella and cream cheese for 2 minutes. Take out, stir, and microwave the cheeses for an additional minute. Take out and stir until the cheeses are combined and smooth.
In a large bowl, whisk together the almond flour, flax seed meal, baking powder, and salt.
Add the mozzarella mixture and eggs to the dry ingredients and start kneading with your hands. You can also do this in a stand mixer with a paddle attachment. Make sure everything is well mixed together.
Divide the dough into 6 equal portions, then form each into a round disk, about ½ inch thick. Using your finger, poke a hole into the center of each disk and mold to form a bagel shape.
Whisk the remaining egg in a small bowl. Brush the egg wash on the top of each bagel, then carefully sprinkle the bagel seasoning evenly onto the tops of the bagels.
Bake for 12 minutes, until lightly golden brown. Serve as is, or slice slice in half and toast before serving. Store in the refrigerator in an airtight container or zip-top bag for 2 to 3 days or freeze for up to 6 months.