In a large bowl, add the beef, pork rinds, nutmeg, onion powder, salt, and pepper.

In a separate bowl, combine heavy whipping eggs and cream. Whisk together until the egg batter is a uniform color.

Add the egg mixture to the ground beef.

Mix well, the beef mixture will feel a bit stick.

Divide into 8 portions.

Make patties by tossing each portion from one hand to the other. This method releases trapped air. Shape into oval patties with a slight round mounded top. Repeat until you have 8 patties. Refrigerate for at least 30 minutes.

Heat coconut oil over medium heat. Place patties. Indent the center of each patty. This allows for shrinkage during cooking.

Turn over when browned.

Cover the skillet with a lid, then cook for several more minutes to ensure that the patties are cooked through.

Whisk together the stock, Worcestershire Sauce, soy sauce, salt, and pepper in a cup.

Heat butter until melted. Sauté shallots and mushrooms until soft.

Add the liquid contents of the cup to the pan.

Continue cooking until the sauce is somewhat reduced.

Sprinkle xanthan gum over the top, then whisk into the sauce to thicken into a gravy.

To serve, spoon gravy over patties and top with fried egg.