Set up two empty bowls. Over one of the bowls, separate egg whites from the yolks. Use your hands or egg shell halves to hold the yolk and allow the egg whites to drip into the bowl below. Alternatively, use a slotted spoon. Place yolks in the remaining empty bowl. Note: Take care to prevent the yolk from leaking into the whites, as this will prevent them from properly whipping into soft peaks.
Beat the egg whites using an electric mixer until soft peaks form, about several minutes. The egg whites are ready once they go from a clear, liquid, soapy texture to a white foam that holds its shape. Reserve the egg whites. Note: Stiff peaks are acceptable in the recipe, though they add several more minutes to the preparation.
To the bowl with the yolks, add heavy cream, erythritol, vanilla extract, and sea salt. Whisk or blend until the mixture is smooth.
In a separate bowl, combine almond flour and baking powder. Add these dry ingredients to the yolk mixture and whisk or blend until smooth.
Fold the beaten egg whites into the almond flour batter, by gently lifting and scooping the ingredients together. Do not stir or overmix, as this will deflate the air whipped into the egg whites and result in flatter pancakes (i.e., not as fluffy). The batter will be a light and airy texture, not liquid.
Heat a non-stick frying pan or griddle over medium heat and melt butter over the surface. Use a paper towel to distribute the melted butter evenly across the surface and wipe away excess.
Scoop two tablespoons (⅛ cup; 30 mL) of the batter for each pancake onto the heated surface, then use the back of the measuring spoon to spread and shape the batter into 4-inch circles.
Give the pancakes time to cook before attempting to flip and wait until bubbles begin to form at the edge, about 2 minutes. When bubbles appear near the border, use a spatula to gently lift the side to check that the bottom is golden brown. If the pancake has browned, flip and cook on the other side until golden brown, about 1 to 2 minutes.
Remove pancakes from the heated surface to serve or store. Serve topped with sugar-free whipped cream, syrup, low-carb berries, or butter. If storing, allow to cool before placing in the refrigerator or freezer.
Total recipe yields eight 4-inch pancakes.Nutrition information provided is for one single serving. One serving is 4 pancakes asprepared per recipe instructions.Regarding almond flour measurements: A 2-ounce dry weight of almond flour is roughly ⅓ cup tightly packed or ½ cup loosely packed. The volumetric measurements are approximate and a kitchen scale is recommended for those who require higher accuracy for nutrition tracking and planning purposes.