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In a medium bowl, beat egg whites until firm peaks appear. Set aside.
In a large bowl, beat eat egg yolks with erythritol until creamy. Add remaining ingredients and mix until smooth. Carefully fold in egg whites into the yolk mixture until everything is well combined.
Heat a large skillet over medium low heat and add 1 tablespoon of butter. Once the butter is melted (and skillet is hot), pour the batter into the skillet. Carefully spread the batter to the edge of the skillet. Cover with lid and cook for about 8 minutes until you see bubbles and bottom side turns golden brown.
With a plastic spatula divide the batter into four quarters. Flip each quarter. Cover again with lid and cook for 3 more minutes until other side also turn golden brown.
By using two spatulas, pull the quarters apart into bite-size pieces. Sprinkle with Swerve confectioner (or other powdered erythritol) and serve warm.