In a large bowl, add cream cheese and butter. Microwave for 30 seconds, or until the butter has melted.

Whisk together until smooth, then mix in the heavy whipping cream.

Add the eggs and whisk until fully incorporated.

Stir in the coconut flour, baking powder, cinnamon, salt, sweetener (if using), and vanilla extract. Mix until smooth.

Preheat a non-stick pan or lightly grease a skillet over medium heat.

Once hot, pour a ladleful of batter onto the pan.

Cook for 2 minutes, or until the edges look set and bubbles form on the surface. The bottom should be golden brown.

Flip and cook for an additional 1 minute, or until the second side is golden brown and cooked through.

Repeat the process with the remaining batter.

Serve the pancakes hot with your choice of toppings.