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In a mixing bowl, whisk together the almond flour, salt, eggs, keto maple syrup, and water until a smooth batter remains.
Grease a large non-stick pan or skillet and place it over medium heat. Once hot, drop large spoonfuls of the batter onto the pan and immediately cover it. Cook the pancakes for 3-4 minutes, or until the edges begin to bubble. Remove the lid, carefully flip the pancakes, and cook for a further 1-2 minutes, covered. Repeat the process until all the batter has been cooked.
Serve the pancakes immediately.