In a large mixing bowl, combine the egg yolks, whipping cream, pumpkin puree, low carb sweetener, cinnamon, nutmeg, ground ginger, allspice, and salt until the mixture is smooth.
In a small mixing bowl, combine almond flour with baking powder; whisk it into the pumpkin-egg mixture until uniform in appearance.
Using an electric mixer, beat the egg whites in a separate bowl until soft peaks form. Fold the egg whites into the batter.
Melt butter in a large non-stick frying pan over medium heat, then wipe with a paper towel to evenly distribute the butter for cooking. Spoon in the batter to make your pancakes; use about 2 tablespoons (60ml) per pancake.
Cook for 2-3 minutes, or until lightly browned, and then gently flip each pancake and cook for an additional 2 minutes on the other side. Take care not to agitate the pancake before it's ready to flip or the pancake will fall apart and you will hate yourself.
Nutrition facts per pancake - 2g net carbs per serving.