Prepare the dough by combining almond flour, softened cream cheese, an egg, and salt in a mixing bowl. Knead until a smooth dough forms, then wrap it in plastic wrap and refrigerate for 30 minutes.

While the dough chills, prepare the beef filling by browning ground beef in a skillet. Add diced onion, minced garlic, diced bell pepper, tomato paste, and spices. Cook until the vegetables are tender and the flavors are well combined.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles of dough.

Spoon a small amount of the beef filling onto one half of each dough circle, leaving a border around the edges.

Fold the dough over the filling to create a half-moon shape, then use a fork to crimp the edges and seal the empanadas.

Place the sealed empanadas on the prepared baking sheet, leaving space between each one.

Brush the tops of the empanadas with beaten egg for a shiny finish, then bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.

Serve hot and enjoy the savory goodness of your Keto Beef Empanadas.