Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk (or any low-carb milk of your choice)
• 2 tablespoons cream cheese (softened)
• 1 tablespoon coconut flour
• 1 tablespoon erythritol (or any keto-friendly sweetener)
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. Prepare the Batter:
   • In a medium mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
   • In another bowl, beat the eggs until well combined. Add the softened cream cheese, almond milk, and vanilla extract, and whisk until smooth.
   • Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms. Let the batter rest for a few minutes to thicken.
2. Cook the Pancakes:
   • Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or coconut oil.
   • Pour 2-3 tablespoons of batter onto the skillet for each pancake. Gently spread the batter into a circle.
   • Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Carefully flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.
3. Serve:
   • Serve the pancakes warm with your favorite keto-friendly toppings, such as sugar-free syrup, fresh berries, whipped cream, or a pat of butter.

Tips:

• For Extra Fluffiness: You can add a teaspoon of apple cider vinegar or lemon juice to the batter. The acid reacts with the baking powder, making the pancakes fluffier.
• Storage: These pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.