Keto Gingerbread Spiced Breakfast Skillet
Warm, buttery keto skillet with gingerbread spices and eggs.
Ingredients
Gingerbread Base
- 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
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.