First, in a mixing bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.

In a separate bowl, combine the coconut flour, almond flour, erythritol, baking powder, and salt. Mix until no lumps remain.

Gradually add the dry ingredients to the wet ingredients, whisking until the batter is smooth. Allow the batter to sit for 5 minutes.

Then, heat a nonstick skillet or griddle over low medium heat. Grease the cookie surface with butter.

Pour approximately ¼ cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface. Then, flip and cook for another 1 to 2 minutes, or until golden brown.

Remove the pancakes from the skillet or griddle. Repeat with the remaining batter, greasing the skillet as needed.

Finally, serve these keto pancakes with sugar free maple syrup!