Preheat your oven to 400 degrees F and spray a muffin tin with baking spray.
Whip the egg whites in a large bowl until stiff peaks form.
In a separate bowl, combine the baking powder, almond flour, salt and pepper. Work the butter into the dry mixture using your hands until a sandy texture is reached and there are no large pieces of butter.
Fold the whipped egg whites into the dry, butter mix until fully incorporated.
Scoop the dough into the muffin tin and then bake for about 12-15 minutes or until the biscuit muffins are golden brown.
Remove the tray from the oven and let the biscuits cool in the pan.
Place the ground sausage in large skillet and heat over medium high heat. Cook the sausage for about 6 minutes, chopping it with your spatula as it cooks to make it into small pieces.
Add the cream cheese and the chicken broth to the pan with the sausage and stir to melt the cream cheese and blend with the broth.
Lower the heat and let the mix simmer for 3 minutes then add the salt and pepper (taste the gravy and add more seasoning if needed).
Cut the biscuits in half and fill each with about 1/3 cup of gravy. Enjoy while hot!