Keto Gingerbread Pancakes with Cream Cheese Frosting

Make the batter: In a bowl, whisk almond flour, coconut flour, baking powder, and spices.

For this step: 1 cup almond flour, 2 tbsp coconut flour, 2 tsp baking powder

In another bowl, beat eggs, almond milk, vanilla, molasses, butter, and sweetener. Combine wet and dry until smooth.

For this step: 3 large eggs, ¼ cup unsweetened almond milk, 1 tsp blackstrap molasses (optional, 2 g net carbs)

Cook: Heat nonstick skillet over medium-low. Pour ¼ cup batter per pancake. Cook 2–3 minutes per side until golden and set.

Make frosting: Beat cream cheese, butter, erythritol, vanilla, and heavy cream until creamy and spreadable.

For this step: 3 oz cream cheese (softened), 1-2 tbsp heavy cream (to thin)

Assemble: Stack pancakes and drizzle frosting over the top. Sprinkle with cinnamon or crushed pecans if desired.

For this step: 1 tsp cinnamon