Prepare the Dough: In a microwave-safe bowl, melt the mozzarella and cream cheese together, heating in 30-second intervals and stirring in between until smooth.

In a separate bowl, combine the almond flour, baking powder, and salt. Add the melted cheese mixture and the egg. Mix until a dough forms.

Knead the dough on a piece of parchment paper until smooth. If it’s too sticky, refrigerate for 10-15 minutes.

In a skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.

Add the onion and garlic, cooking until softened. Stir in the tomato sauce, chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 5-7 minutes until the mixture thickens. Remove from heat and let cool slightly.

Stir in the shredded cheddar cheese.

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

Roll out the dough between two sheets of parchment paper to about ¼ inch thickness. Cut out circles using a biscuit cutter or a glass.

Place a tablespoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges together with a fork to seal.

Arrange the hand pies on the prepared baking sheet. Brush with a beaten egg for a golden finish, if desired.

Bake for 15-18 minutes, or until golden brown.