Heat the olive oil in a Dutch oven or a large, deep 12-inch skillet over medium-low heat.
Add onion and garlic, lett cook until the onion turns soft, about 3 minutes.
Add the garlic and let cook just until fragrant, about 30 seconds.
Increase heat to medium-high and add the ground beef, breaking up into small pices.
When the meat has finished cooking, stir in the salt, pepper, hot sauce and paprika.
Add in two cups of the beef broth and bring to a boil.
Pour in 2 packages of keto macaroni, reserving the cheese packets.
Stir to combine and bring back to a boil and cook for 4 minutes.
Add in the remainder of the broth and cover, cooking for an additional 4 minutes. Continue to cook for a couple minutes more until the broth is reduced and the noodles are tender.
Just before removing from the heat, add the Greek yogurt, cheddar cheese and most of the parsley. Stir until the cheese is melted and the ingredients are well combined.
Sprinkle the remaining parsley on top just before serving for garnish. Top with extra cheese and greek yogurt, if desired.