Beat together the eggs, cream cheese, and heavy cream until well mixed.
In a separate bowl, whisk together the almond flour, salt, baking powder, stevia powder, and spices.
Add the wet ingredients to the dry while stirring with a stiff spatula or a fork, until dough starts to form.
Divide the dough into two parts. Take one ball of dough and place between two sheets of lightly oiled parchment paper. Use a rolling pin to roll out the dough to make rectangles about the same size as your baking dish.
Place the first sheet of dough in the bottom of the pre-greased 9x13 dish. Roll out your second sheet of dough and set it aside while you make the filling.
To Make the Enchilada Filling
Sauté ground beef over medium-high heat until well browned. Drain the oil from the beef through a colander, into a mixing bowl. Add 1 Tablespoon of the beef grease back to the pan and use it to sauté half of the diced onions.
Add the ground beef back to the pan with softened onions. Add the dry spices and stir until well mixed.
Add the diced tomatoes, tomato sauce, bouillon, and green chilis. Bring this mixture to a boil for 2 minutes, then remove pan from heat.
To Build the Casserole
Preheat your oven to 350°F.
Scoop half of the ground beef filling on top of the dough that is already in the bottom of your baking dish. Top with half of the grated cheeses and some of the raw onion you reserved.
Place the other piece of flattened dough on top of enchilada filling and cheese.
Serve warm with your favorite salsa or hot sauces.
Add the rest of the enchilada filling and spread to evenly cover the top of the dough. Top with the remaining cheeses and diced onion.
Cover the pan with foil and bake at 350°F for 40 minutes. Remove foil and bake uncovered for an additional 15 minutes.
Net Carbs: 9 grams per serving (based on 8 servings in recipe)