Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a microwave-safe bowl, combine shredded Monterey Jack cheese and coconut flour. Microwave on high for 30 seconds, stir, and continue heating in 15-second intervals until fully melted and combined. Add in the eggs and mix until a dough forms.

Transfer the dough onto a surface dusted with coconut flour and roll it into thin rounds (1/4 inch thick).

In a skillet over medium-high heat, sauté the ground beef with chopped onions and bell peppers until the beef is browned and the vegetables are tender, about 5-7 minutes. Season with salt, pepper, and garlic powder. Let the filling cool slightly.

Spoon the cheesy beef mixture onto each dough round, fold the edges over the filling, and roll tightly, ensuring a proper seal.

Place the filled rolls back on the parchment-lined baking sheet and bake for 15-20 minutes until golden brown and bubbly.

Remove from the oven and let cool for a few minutes before serving with low-carb dipping sauces.