Preheat oven to 375°F.
Place bacon in between two paper towels and microwave for 5 minutes. Once the bacon has cooled, crumble it into pieces.
Add olive oil to a large oven-safe skillet or dutch oven and heat over medium heat. ( My dutch oven is 15 x 4 x 13 inches) Add Brussels sprouts and season with garlic powder, onion powder, ginger, salt, coconut aminos and paprika. Cook, stirring occasionally, for 10 minutes total. During this time, add 2 Tbs of water to the pan every few minutes based on how dry the pan is/ to avoid burning.
Remove the Brussels sprouts from heat and pour the coconut cream on top. Then top with nutritional yeast and crumbled up bacon.
Bake until bubbly, and the Brussels sprouts are tender, 15-20 minutes.