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In a medium saucepan over medium heat, cook the Sausage. Set aside.
To the same saucepan add in the cream cheese, heavy cream, and bring up the heat as you whisk the mixture. About 5 minutes.
Add the sausage to the gravy and continue to whisk for 2-3 minutes until the Sausage Gravy is thickened.
Add broth to thin it out.
Preheat the oven to 400 degrees and line or grease a muffin pan.
In a medium bowl, combine the almond flour and baking powder.
Add in the salt, garlic powder, and chili powder and combine well.
Add in the cold butter and cut it into the mixture using two knives or a pastry cutter. The mixture should have a crumbly consistency.
Meanwhile, whisk the egg whites until they are fluffy. This is an important step to making the biscuits light and airy.
Gently fold the egg whites into the flour mixture.
Using a cookie scoop, scoop in the biscuit mixture into 8 muffin slots.
Bake for 10-15 minutes or until biscuits starts to get golden brown on top.