Keto Empanadas

In large pan over medium-high heat, melt butter. Add ground beef and cook until browned.

Drain ground beef, then add onions and bell peppers. Cook until vegetables are soft.

Add taco seasoning, tomato paste, and water. Stir until combined, then cook until mixture thickens.

Place shredded cheese and cream cheese in large bowl. Microwave 1 minute, then stir and microwave one additional minute.

Stir in eggs, almond flour, salt, and xanthan gum. Mix until dough forms.

Use a cookie scoop to scoop dough into 12 balls. Flatten each ball into discs, each approximately ¼-inch thick.

Dollop 1-3 tablespoons of filling into center of each dough disc.

Fold top edge of dough disc over filling to meet bottom edge of dough, forming a half moon shape. Press edges together

Lightly brush outside of empanadas with egg wash.

Bake in preheated oven for 20 minutes or until golden brown outside and cooked through.