Add cream cheese to hot grease and stir until melted over low/med heat.
Add almond flour and xanthun gum to the hot grease, continuously stirring, and cook on medium for 1-2 minutes until it is a little brown. Watch closely as it will brown quickly.
Add almond milk and whipping cream slowly to the skillet.
Mix using either a whisk or wooden spoon, ensuring all lumps are out.
Turn heat to low and continue stirring a couple of minutes until mixture is thick. If too thick, add a little more whipping cream or almond milk.
Add salt and pepper to taste. ( I like a lot of pepper)