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Blend the eggs and cream cheese until fluffy. Then, add the almond flour, sweetener and cinnamon. Blend until a smooth pancake batter forms.
Fry pancakes in melted butter in a non-stick pan over a medium heat for 2-3 minutes. In a large pan, you can fry 2 pancakes at the same time. The pancakes should be small, around 10-12 cm in diameter.
Flip the pancakes over with a wide spatula once the centre begins to bubble and the edges are set. Cook until the bottom side has set fully, around 1-2 minutes.