First, prepare the dough. Place the shredded mozzarella and cream cheese in a microwave safe bowl. Heat for about 60 to 90 seconds, stirring halfway through, until the cheeses melt and blend into a smooth, stretchy mixture. The texture should look glossy and slightly elastic, not clumpy.

Next, add the almond flour, baking powder, salt, and allulose if using. Stir with a sturdy spoon until partially combined. Then add the egg while the cheese mixture is still warm but not piping hot. Mix thoroughly until a thick dough forms.

After that, knead the dough with clean hands for 1 to 2 minutes until it becomes smooth and uniform. If it feels sticky, lightly oil your hands. If it feels too dry, stop and gently knead in a teaspoon of warm water. Wrap the dough and refrigerate for 10 to 15 minutes to firm up.

Meanwhile, prepare the filling. Heat a skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink.

Then, stir in the diced onion and minced garlic. Cook for another 3 to 4 minutes until the onion turns translucent and fragrant. Sprinkle in the smoked paprika, cumin, oregano, salt, and pepper. Stir well so the spices coat the meat evenly.

Next, mix in the tomato paste and water. Let the mixture simmer gently for 2 to 3 minutes until slightly thickened. The filling should be moist but not watery. Remove from heat and allow it to cool for at least 10 minutes before assembling.

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Place the chilled dough between two sheets of parchment paper. Roll it out to about 1/8 inch thickness. Cut into circles using a large cutter or glass, about 4 to 5 inches in diameter.

Then, spoon a portion of the beef filling into the center of each circle. If desired, sprinkle a little shredded cheese over the filling.

After that, fold each circle over to form a half moon shape. Press the edges together firmly. Seal the edges with the tines of a fork to prevent leaking.

Arrange the empanadas on the prepared baking sheet. Bake for 15 to 18 minutes until golden brown and slightly crisp around the edges.

Finally, let them cool for 5 minutes before serving. The filling will be hot and the crust will continue to firm as it rests.