Blend the eggs with the cream cheese until the mixture looks fluffy, then add the almond flour, sweetener, and cinnamon and blend again until the batter is smooth. Starting with the wet ingredients helps everything combine evenly, and a smooth batter cooks into pancakes with a more even texture.

Melt butter in a non-stick pan over medium heat, then spoon in small rounds of batter about 10 to 12 cm across and cook for 2 to 3 minutes, working with 2 pancakes at a time if the pan is large enough. Let the batter rest for about 2 minutes before it hits the pan if it looks very bubbly, and watch for a gentle buttery smell and a light golden edge.

Slide a wide spatula underneath once the center starts to bubble and the edges look set, then turn each pancake and cook for 1 to 2 minutes more until the second side is fully set. The pancake should release more easily at this stage, and the finished surface should look golden, tender, and lightly puffed.