In a hot pan over medium-high heat, add olive oil in. Saute ground beef with onion and season with salt and pepper for 5 minutes. Once cooked, remove from heat and put the cooked beef in a bowl.
In another pan (or the same pan), add sliced sausages in and cook for 5 minutes until cooked through. Stir occasionally.
Making the Dough
In a bowl, melt mozzarella with cream cheese in a microwave. It’s better to remove and stir it every 30 seconds to make sure it’s not burned. Repeat until the cheese is melted.
Add egg to the melted cheese mixture one at a time, stir well to fully incorporate. Cheese still could be hot so use a spoon if needed. Note: if you have large eggs you might need 3, make sure that mixture is not runny.
Add coconut flour and knead well. Don’t over knead it as it might get hard. If it happens, warm it up in a microwave.
Split the dough in six portions. Cover your tray with parchment paper and make six rounds with your hands.
Add fillings in. On one side of each round, put a bit of marinara sauce (approx. 1 tsp), basil leaves, cooked beef, pepperoni and sliced sausage. Cover with the other side of the round.
Put them in a pre-heated 400F oven and bake for 20 minutes or more. Time depends on the size and thickness of the empanadas. It is ready when the top is golden brown. Serve it with green salad and use marinara sauce leftovers for dipping.