Blend together cream cheese, eggs, and vanilla extract with a whisk until well combined. Set aside.
In a separate bowl, combine almond flour, PB Fit powder, swerve, salt and baking powder. Add to egg mixture and stir until dry ingredients are well incorporated.
Set batter aside for about 5 minutes. The batter will rise and thicken.
Melt butter in skillet over medium heat. Once hot, turn heat down to medium low and spoon a tablespoon of batter into skillet spreading slightly with spoon.
Cook slowly, carefully flipping pancake over when batter begins to bubble on top and bottom is browned.
Cook another 30 seconds or so, then remove from skillet and serve with your choice of keto friendly toppings!
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.