Add the eggs, almond flour, cinnamon, and stevia to a blender. Blend until smooth to form a thin batter.

Heat a small nonstick pan over medium heat and add a little of the butter.

Pour in one-third of the batter to form a single pancake. Cook them one at a time for better control, as the batter spreads easily.

Reduce the heat to low and cover with a lid. Cook for about 2 minutes, until the top is mostly set.

Flip carefully and cook for another 1–2 minutes, until cooked through. Repeat with the remaining batter, adding more butter as needed.

Serve warm with butter and keto-friendly syrup.