Low Carb Almond Flour Bagels

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. 2. In a large mixing bowl, combine the almond flour, baking powder, and salt, stirring them together until fully blended. 3. In a separate small bowl, whisk the two large eggs together until the yolks and whites are completely mixed. 4. Add the melted butter and apple cider vinegar to the eggs and continue whisking until smooth and uniform. 5. Gradually pour the warm water into the egg mixture, whisking gently to incorporate it. 6. Slowly add the egg mixture into the dry almond flour mixture, stirring it together with a spoon or spatula until well combined. 7. Add the ground psyllium husk to the dough and mix thoroughly until the dough begins to thicken. 8. Let the dough sit for about 5 minutes to allow the psyllium husk to fully absorb the liquid and firm up. 9. Divide the dough into 6 equal portions and roll each portion into a ball. 10. With your hands, shape each dough ball into a round bagel shape by poking a hole through the center and gently expanding the hole with your fingers. 11. Place the shaped bagels onto the prepared baking sheet, spacing them out evenly to allow room for expansion. 12. Transfer the baking sheet to the preheated oven and bake the bagels for 25 to 30 minutes, or until they turn golden brown on top and firm to the touch. 13. Once baked, remove the bagels from the oven and let them cool on a wire rack for at least 10 minutes before slicing and serving.