Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

In a small bowl, whisk eggs, olive oil, sweetener, and apple cider vinegar until blended.

In a larger bowl, combine almond flour, coconut flour, baking powder, and salt. Whisk to remove lumps.

Pour wet ingredients into dry and stir until a soft dough forms. If too wet, add 1 tablespoon more almond flour; if too dry, add a teaspoon of water.

Divide dough into 6 equal portions. Roll each into a ball, then use your thumb to poke a hole through the center, widening to form bagel rings. Smooth edges with damp fingers.

Place rings on the prepared sheet. Brush lightly with a beaten egg for sheen and sprinkle toppings as desired.

Bake for 18–22 minutes, until golden and a toothpick comes out clean. For extra chew, broil for 1 minute at the end, watching closely.

Let bagels cool for 10 minutes on the pan, then transfer to a rack. Slice gently with a serrated knife and toast before serving.