To prepare the peanut filling from scratch, roast freshly shelled peanuts until brown.

Grind the peanuts, stevia, and salt in a spice grinder or with a pestle and mortar. Set this mixture aside.

To prepare our keto condensed milk, heat up the heavy cream and liquid stevia in a saucepan and bring to a boil. Reduce the heat and simmer. It should thicken up and take on a consistency similar to that of condensed milk. Let cool and set aside.

In a bowl, mix the almond flour, baking soda, baking powder, and salt.

Add the almond milk, egg, liquid stevia, vanilla, and half of the coconut oil. Combine well.

In a small pan over medium heat, melt the half of the remaining coconut oil. Once hot, pour in half of the batter and cover the pan.

After about 1 minute, sprinkle over the peanut filling.

Spread some of the condensed milk mixture onto one half of the pancake and butter onto the other half. Cover the pan once more for a few minutes.

Once browned and cooked through, remove the pancake and let cool.

Repeat steps 6–9 for the remaining pancakes. Once cooled, fold the pancakes and slice into bite-sized pieces. Serve and enjoy!