Preheat the air fryer. Set it to 350°F (175°C). If your model runs hot, go down to 340°F to prevent over-browning.

Melt the cheeses. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring in between, until smooth and stretchy. You can also melt on the stovetop over low heat, stirring often.

Mix dry ingredients. In a separate bowl, whisk almond flour, baking powder, salt, garlic powder, and onion powder. This helps the dough mix evenly.

Make the dough. Add the dry mix and 1 beaten egg to the melted cheese. Stir with a sturdy spoon until a shaggy dough forms, then knead with clean hands for 1–2 minutes until smooth. If sticky, lightly oil your hands.

Adjust texture if needed. If the dough feels too wet, sprinkle in 1–2 teaspoons more almond flour. If too dry, warm it for 10–15 seconds to soften.

Portion the bites. Divide dough into about 16 pieces for bite-size. Roll each into a ball and slightly flatten the top for even browning.

Add toppings. Brush tops with a light egg wash (optional) and sprinkle generously with everything bagel seasoning. Press lightly so it sticks.

Air fry in batches. Lightly spray the basket or use parchment liners with perforations. Arrange bites with space in between. Cook for 7–9 minutes, or until golden on top and set in the center.

Cool briefly. Let them sit for 5 minutes. This helps the structure firm up and the flavors settle.

Serve warm. Enjoy plain or with cream cheese, butter, or a keto-friendly dip.