Instructions

• Put ½ cup plus 1 tablespoon almond flour (60 g), ½ cup full‑fat cream cheese (125 g), 4 eggs, ½ teaspoon baking powder, ¼ cup (60 g) melted butter, and 1 tablespoon powdered sweetener into a blender. Blend until the batter is smooth and homogenous, stopping to scrape down the sides if needed.
• Pour the blended batter into a mixing bowl. From this bowl, measure out and set aside exactly 3 tablespoons of the batter into a small separate bowl — this will become the cinnamon swirl. Leave the remaining batter in the main bowl for cooking.
• Stir the reserved 3 tablespoons of batter together with the 1 teaspoon cinnamon until evenly combined; set the cinnamon swirl mixture aside.
• Heat a nonstick skillet over medium heat. Lightly grease the skillet using a small amount of the melted butter from the batter (wipe a little melted butter across the pan with a paper towel or brush).
• For each pancake, pour a round of batter into the skillet (make pancakes a similar size so they cook evenly). Immediately spoon or pipe a thin spiral or line of the cinnamon‑swirl batter onto the top of the poured pancake. Cover the pan with a lid.
• Cook covered until the top of the pancake starts to firm and the edges set (about 1½–2 minutes). Flip the pancake and cook the side with the swirl briefly, about 30 seconds, until set. Transfer the cooked pancake to a plate and repeat with the remaining batter and cinnamon swirl, re‑greasing the pan lightly with the reserved melted butter if needed.
• To make the cream cheese frosting, place ¼ cup (60 g) cream cheese and 1 tablespoon powdered sweetener in a small bowl. Beat or stir until smooth.
• Add 1 tablespoon almond milk to the cream cheese mixture and stir until the frosting loosens to a spreadable/pipeable consistency.
• Stack the pancakes and decorate with the cream cheese frosting: pipe or spread the frosting over the stack. Serve immediately.