In a mixing bowl, combine self-rising flour, baking soda, non-fat Greek yogurt, Monkfruit sweetener, protein powder, and 1/2 tsp cinnamon to form a dough. Divide the dough into 9 equal portions, about 2 oz (57g) each, and roll them into balls.

Flatten each ball into a disk, then fill each with 5-6g of a mixture made from 2 Tbsp softened butter, 2 Tbsp brown sugar substitute, 1 tsp cinnamon, and a pinch of salt. Carefully close the edges around the filling, then roll each one on the counter to seal the seams.

Prepare an egg wash by whisking the egg in a small bowl.

Crush the saltine crackers and mix them with 1 Tbsp brown sugar substitute, 1/2 tsp cinnamon, and a pinch of kosher salt. Brush each dough ball with the egg wash, then dip just the top of the ball in the cracker mixture.

Air Fryer: Preheat your air fryer to 350°F. Place the bagel bombs in the air fryer basket, ensuring they’re not touching. You may need to air fry in separate batches if they do not all fit in your air fryer. Cook for 4 minutes, then reduce the heat to 300°F and continue to air fry for an additional 5 minutes.

Oven: Preheat your oven to 350°F. Place the bagel bombs on a parchment-lined baking sheet and bake for 20-25 minutes, until golden brown.

While the bagel bombs are cooking, prepare the cream cheese frosting by combining softened cream cheese, confectioners sugar, and low-fat milk in a small bowl. Stir until smooth. You may need to microwave the frosting for 15-20 seconds on medium power to loosen it up.

Once the bagel bombs are done, drizzle the cream cheese frosting over the hot bagel bombs. Serve and enjoy!