Name: Keto Gingerbread Spiced Breakfast Skillet
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 tbsp butter; 1 cup almond flour; 2 tbsp granular sweetener; 1 tsp cinnamon; 1/2 tsp ginger; 1/4 tsp nutmeg; 1/4 tsp allspice; 1 tsp vanilla extract; Pinch of salt; 2-3 large eggs; 1 tbsp butter; Sugar-free maple syrup; Keto whipped cream; Crushed pecans; Extra cinnamon

Keto Gingerbread Spiced Breakfast Skillet is a warm, buttery, low-carb holiday breakfast packed with classic gingerbread spices and perfectly cooked eggs. This cozy skillet is quick, festive, and keto-friendly—ideal for Christmas mornings or anytime you want a comforting winter breakfast.

About This Recipe

This Keto Gingerbread Spiced Breakfast Skillet brings all the nostalgic warmth of holiday baking into an easy, low-carb breakfast that fits perfectly into a keto lifestyle. Instead of traditional gingerbread loaded with sugar, this skillet transforms the same festive flavors into a buttery, spiced almond flour crumble cooked right in a pan. As the almond flour toasts in butter with cinnamon, ginger, nutmeg, and a touch of allspice, it becomes fragrant, golden, and reminiscent of fresh gingerbread cookies—without the carbs.

The crumble serves as a rich, flavorful base, while the eggs cook directly on top, making this both satisfying and naturally balanced in fats and protein. It’s the ideal December breakfast: warm, cozy, slightly sweet, and simple enough for busy mornings but special enough to feel like a treat. The dish also scales well for larger servings, making it perfect for holiday brunches where you want something festive yet keto-friendly.

Because everything cooks in one skillet, cleanup is minimal, and the whole meal comes together in under 15 minutes. You can easily adjust the sweetness or spice intensity to match your preference, or add toppings like crushed pecans or sugar-free syrup for extra richness. Whether you’re meal-prepping for the week or creating a comforting Christmas-morning breakfast, this skillet delivers holiday flavor without breaking your macros.

Why You’ll Love This Recipe

Warm gingerbread flavor without the carbs
One-skillet breakfast ready in minutes
Perfect for holiday mornings
High-fat, high-protein, keto-friendly
Simple ingredients and minimal cleanup
Naturally gluten-free and grain-free
Smells like fresh gingerbread
Customizable sweetness and spice levels

Ingredients

Gingerbread Base

2 tbsp butter
1 cup almond flour
2 tbsp granular keto sweetener
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp vanilla extract
Pinch of salt

Eggs

2–3 large eggs
1 tbsp butter

Optional Toppings

Sugar-free maple syrup
Keto whipped cream
Crushed pecans
Extra cinnamon

Instructions

Heat a medium skillet over medium heat and melt 2 tbsp butter.
Add almond flour, sweetener, cinnamon, ginger, nutmeg, allspice, vanilla, and salt. Stir to coat.
Cook 2–3 minutes until fragrant and lightly toasted.
Push the crumble to the edges to make space in the center.
Add 1 tbsp butter and crack in the eggs.
Cook until eggs reach your preferred doneness.
Serve warm with any desired toppings.

Nutrition (per serving)

Calories: 440
Fat: 38g
Protein: 16g
Net Carbs: 4g

FAQ

Can I make this dairy-free?
Yes—swap the butter for coconut oil.
Can I make it sweeter?
Add 1–2 additional teaspoons of keto sweetener.
Can I meal-prep it?
Prep the crumble ahead and cook eggs fresh before serving.
Can I use pumpkin spice instead?
Yes—replace all spices with 1.5 tsp pumpkin pie spice.
Can I bake it instead of stovetop?
Bake at 350°F for 10–12 minutes.

Variations & Substitutions

Add chopped pecans for crunch
Use brown-style keto sweetener for deeper flavor
Add a splash of sugar-free syrup for extra sweetness
Swap eggs for scrambled eggs
Add a pinch of cloves for stronger gingerbread flavor

Serving Suggestions

Serve with a holiday keto latte
Top with keto whipped cream
Pair with fresh berries for extra brightness

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