Preheat the oven to 350 degrees.

Place the cream cheese and mozzarella in a bowl that is microwave safe. Heat the cheese for 30 seconds at a time until it is melted completely and combined.

Place the cheese dough in a mixing bowl.

Add the almond flour, egg, baking powder and salt and pepper to taste to the mixing bowl and beat until a combined dough has formed. Place the dough in the fridge to chill.

Heat the ground beef and onion in a skillet over medium high heat.

Saute until the meat is browned and the onion is softened. Drain and extra fat.

Reduce the heat to low and mix in the seasonings and garlic. Saute for a minute.

Stir in the olives and mix to combine. Remove from the heat and let cool.

Roll the dough out to about ¼ of an inch thick between two pieces of parchment paper.

Use a 4-5 inch wide round cookie cutter to cut out circles from the dough.

Place a small amount of filling in the center of each dough circle, and fold one half over to the other side. Use the tines of a fork to pinch together and close the edges so that they form a half moon shape.

Put the filled empanadas on a parchment lined baking sheet and bake for 15-20 minutes until lightly browned.