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

In a separate bowl, combine heavy whipping cream and egg. 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 sticky.

Divide into equal portions, approximately 3 oz each.

Make patties by tossing each portion from one hand to the other. This method releases trapped air. Shape into oval patties with a slightly mounded top. Repeat for all of the patties. Refrigerate for at least 30 minutes.

Heat coconut oil in a skillet over medium heat. Place patties in the skillet and indent the center of each patty a couple of times. This allows for shrinkage during cooking.

Turn over when first side is 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, and soy sauce in a cup.

Heat butter in skillet 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. Taste and season with salt and pepper if needed.

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 optional fried egg.