In a shallow bowl, combine almond flour, Parmesan cheese, smoked paprika, sea salt, fresh ground black pepper, and cayenne pepper.
In a separate bowl beat together eggs.
Tenderize the meat with a meat hammer, pounding until it is about 1/4 inch thick.
Dip the meat into the eggs, and then coat with the almond flour mixture. Press the mixture into the meat.
Heat the ghee in a large skillet over medium-high heat. The oil should be between 320 degrees and 340 degrees. A drop of almond flour should sizzle when it touches the oil, but not burn.
Add the steaks, and cook for about 2 to 4 minutes per side.
Remove from the pan and put on a rack over a baking sheet. Tent with foil to keep warm.
Reduce heat to medium and add beef broth, cream, garlic powder, and xanthan gum. Whisk to combine.
Season to taste with salt and pepper.
Cook, stirring constantly, until the mixture comes to a simmer.
Reduce heat to medium low, and stir in sour cream.
Serve the chicken fried steak with the gravy on top.