Mash the xanthan gum or arrowroot powder with a fork into the softened butter in a small bowl. Set aside.

Place 1 cup beef broth, one teaspoon of tamari sauce, or coconut aminos in a small saucepan. Whisk them together over medium-high heat.

Add the xanthan-gum-butter or arrow root-butter, whisk, and melt in until boiling and thickening. Cover with lid to keep warm and set aside.

Bring a large skillet over medium heat and add one tablespoon of avocado oil.

Add 4 ounces of cooked chicken breast, 1 ½ cups of broccoli florets, and ¼ cup of scallions to the skillet. Cook until the vegetables begin to soften for 4 minutes. Remove from heat and let it cool slightly.

While the chicken mixture cools down, whisk the four whole large eggs in a medium-sized bowl.

Combine the chicken veggie mixture with the eggs, stirring in ½ teaspoon tamari sauce or coconut aminos and ½ teaspoon garlic powder—season with salt and pepper to taste.

Lightly spray or oil the inside of the large skillet and heat it over medium-high heat.

Using a ⅓ cup measuring cup, scoop out the egg and chicken mixture into the center of the skillet, pressing it down to form a pancake shape. Cook for one minute and flip. Cook for another minute.

Place the keto egg foo patties onto plates, stir the gravy, and pour it over each patty. If desired, garnish with extra chopped scallions and serve.