In a medium mixing bowl, whisk the eggs, softened cream cheese, and vanilla bean paste until mostly smooth and well combined.

Add the low carb sweetener, almond flour, salt, and baking powder to the bowl and whisk until a smooth, pourable batter forms.

Let the batter rest at room temperature for 2 to 3 minutes to thicken slightly.

Heat a large nonstick skillet over medium heat and add a thin layer of butter or oil to coat the bottom.

Pour about 1/4 cup of batter per pancake into the hot skillet, leaving space between each portion for easy flipping.

Cook each pancake for 2 to 3 minutes, until the edges look set and the bottom is golden.

Carefully flip the pancakes and cook for another 1 to 2 minutes, until the centers feel just firm to the touch.

Transfer cooked pancakes to a plate or a baking sheet in a low oven to keep warm while you finish the remaining batter.

Repeat with the remaining batter, adding a little more butter or oil to the skillet as needed between batches.

Serve warm with sugar free syrup or fresh berries, if desired.