Preheat Oven: Preheat your oven to 400°F (200°C).

Prepare the Tortillas: In a medium microwave-safe bowl, combine the shredded mozzarella cheese and almond flour. Microwave for 1 minute, then stir and microwave for an additional 30 seconds until the cheese is melted. Stir in the egg, baking powder, and salt until well combined. Place the mixture between two sheets of parchment paper and roll out to about 1/8 inch thickness. Cut into 6-8 small rectangles.

Prepare the Beef Filling: In a large skillet over medium heat, cook the ground beef with the chopped onion until browned and cooked through. Add the minced garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Stir well and cook for another 2 minutes. Add water or beef broth to the skillet and cook for an additional 2-3 minutes until the mixture is thickened. Remove from heat and let cool slightly.

Assemble the Taquitos: Place a spoonful of the beef mixture in the center of each tortilla. Roll them tightly and place seam side down on a baking sheet lined with parchment paper or a wire rack.

Bake: Bake in the preheated oven for 12-15 minutes, or until the taquitos are golden brown and crispy.

Cool and Serve: Allow the taquitos to cool slightly before serving. They can be served with keto-friendly toppings like sour cream, guacamole, or salsa.