In a mixing bowl, combine almond flour, baking powder, and keto sweetener.
Add eggs, almond milk, melted butter, and vanilla extract to the bowl.
Whisk all ingredients together until the batter becomes smooth and slightly thick.
Heat a non-stick skillet over medium heat and lightly grease it with butter or coconut oil.
Pour small portions of batter onto the skillet to form pancakes.
Cook for about 2 to 3 minutes until bubbles appear on the surface.
Flip the pancakes carefully with a spatula.
Cook for another 1 to 2 minutes until golden brown.
Serve warm with sugar-free maple syrup, berries, or keto whipped cream.
