Keto Cinnamon Roll Pancakes

Make sure the butter is very soft but not melted. Add the sweeteners and cinnamon, and work in using a rubber spatula until well combined. It should the the consistency of soft frosting

Place the mixture in a piping bag or a plastic baggie with the very tip or corner snipped off.

Prepare the pancake batter according to the directions but add in the cinnamon along with the dry ingredients.

Let the batter rest 10 minutes to thicken, then heat a large skillet over medium low heat. Grease lightly with oil or butter.

Use about 3 tablespoons of batter for each pancake and spread into a 3 or 4 inch circle. Pipe the cinnamon mixture into a swirl on the top of each pancake. Cook the pancakes until bubbles appear on the tops and the edges are set and dry, 2 to 4 minutes.

Carefully wiggle a thin-bladed spatula under the edges of the pancakes to loosen. Flip the pancakes and continue to cook until golden brown on the second side, another 2 to 4 minutes. Transfer to a platter or warming rack.

Wipe out the pan with a paper towel between batches of pancakes (the cinnamon mixture burns if you don’t). Repeat with the remaining batter, adding more butter or oil to the pan as needed.

Make sure the cream cheese is extra well softened – you can even give it a few seconds in the microwave. Add the sweetener, heavy cream, water, and vanilla extract until the mixure is a drizzling consistency.

Drizzle over the pancakes just before serving.