Combine almond flour, 2 ounces of softened cream cheese, eggs, almond milk, baking powder, vanilla extract, and 2 tablespoons of granulated erythritol in a high-speed blender; process until the batter is homogenous.

In a separate small vessel, whisk together the melted butter, ground cinnamon, and the remaining 1 tablespoon of granulated erythritol until well-integrated.

Transfer the cinnamon-butter mixture into a piping bag fitted with a fine tip or a plastic storage bag with a 2mm corner incision.

Preheat a non-stick skillet over medium-low heat (approximately 300°F/150°C) and apply a thin layer of coconut oil or butter.

Dispense 0.25 cup portions of batter onto the skillet surface.

Immediately pipe a spiral of the cinnamon mixture starting from the center of the pancake batter outward.

Cook for 3 minutes or until the atmospheric bubbles on the surface remain open and the edges exhibit a matte texture.

Invert the pancake with a wide spatula and cook the reverse side for 60 to 90 seconds.

Whisk the remaining 1 ounce of cream cheese, powdered erythritol, and heavy cream in a bowl until the viscosity reaches a pourable glaze consistency.

Stack the pancakes and apply the glaze immediately to facilitate slight melting.