Ingredients:

  • 4 oz cream cheese, cubed
  • 2 large eggs
  • 2 tbsp almond flour
  • 1 tbsp coconut flour
  • 2 tbsp erythritol
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 2 tbsp butter

Instructions:

  1. Place the cubed cream cheese, eggs, erythritol, vanilla, and cinnamon into a blender. Pulse on high for 30–45 seconds until the mixture is completely smooth and velvety.
  2. Add the almond flour, coconut flour, and baking powder, blending for another 10 seconds just until incorporated.
  3. Heat a skillet or griddle over medium-low heat and melt 1 tbsp of butter.
  4. Pour roughly 2-3 tablespoons of batter per pancake, keeping them approximately 3 inches wide.
  5. Cook for 2–3 minutes until the edges look set and small bubbles form on the surface.
  6. Carefully flip the pancake in one quick motion and cook for another 2 minutes until the bottom is mahogany-colored.
  7. Remove from heat immediately to prevent over-browning.