Preheat the oven to 225F.

Set out two plates or shallow bowls: one with the pork rinds, and one with the beaten eggs. Press the cube steak into the pork rinds on both sides, then dip it into the egg on both sides.

Finish with pressing it into the pork rinds again. Repeat with the remaining steaks.

Add enough oil to a non-stick skillet to just cover the base and place over a medium-high heat. Add two of the steaks and cook for about 3-4 minutes on each side. Try not to flip them more than once otherwise the coating may not adhere. Keep the cooked steaks warm in the oven while you cook the remaining steaks. 

When all the steaks are keeping warm in the oven, discard all but about two tablespoons of the cooking fat, and place the skillet over a low-medium heat. Add the cream cheese and whisk it into the grease until it melts. Next, add the cream and almond milk and warm it through.

Sprinkle a little xantham gum over the gravy, and whisk it vigorously into the sauce. Season with salt and a generous amount of black pepper.

Serve the steaks with the gravy poured over the top.