Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Heat the oil in a large skillet over medium-high heat. Add the beef and onion and cook, stirring to break down the beef into small pieces, until beef is no longer red, about 4 minutes. Drain.
Return the drained beef mixture to the skillet. Add the garlic, salt, pepper, cumin and smoked paprika. Cook, stirring, 1 more minute. Remove from heat and set aside.
To make the Fathead dough, place the mozzarella in a medium microwave safe bowl. Place the cubed cream cheese on top. Microwave for 30 seconds. Stir with a rubber spatula, then microwave for 30 more seconds. Stir again, then mix in the almond flour as best as you can - dough won't come together yet. Add the egg and mix well with the spatula, then use you hands to work the batter into smooth, elastic, slightly sticky dough.
Place the Fathead dough between two parchment sheets, as shown in the video, and roll to ⅛-inch thickness. Cut as many 3.5-inch circles as you can, using a cookie cutter or a wine glass. Re-roll the scraps and cut more circles. You should be able to get about 12 circles.
Place the dough circles on the prepared baking sheet. Place a heaping tablespoon of the beef mixture on one half of each circle, leaving a ½-inch border, then fold the dough over to make a half-circle and pinch the edges closed.
Bake the empanadas for 10 minutes. Carefully turn them over, and bake 8-10 minutes longer, until golden brown. Cool for 10 minutes before serving.