Preheat oven to 400F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking. If you have a donut pan, spray with nonstick cooking spray.

In a small bowl, whisk one egg white until frothy (about 2-3 minutes), fold in Greek yogurt until fully combined.

In a medium bowl combine the almond flour, coconut flour, baking powder and salt and whisk well. Add the yogurt and egg white mixture and mix with a fork or spatula until well combined.

Lightly dust a parchment lined work surface with coconut or almond flour and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns. If it seems to be too sticky, add more coconut or almond flour.

Divide into 4 equal balls. Poke a hole in the center of each ball and then stretch it slightly to make form the dough into a bagel. Place bagels on prepared baking sheet or in donut pan molds.

Top each bagel with egg white wash and sprinkle with seasoning of your choice. Bake for 15-20 minutes or until golden brown. Let cool at least 15 minutes before cutting. Keep bagels refrigerated