Eggnog Pancakes

Place the granular sugar-free sweetener, water, lemon juice, and orange juice into a medium saucepan and stir to combine. Place the mixture over medium-high heat and let it come to a boil. 
 

Once the mixture comes to a boil, stir in the cranberries, lemon zest, cinnamon stick, and cardamom. Let the cranberry sauce come to a boil. 
 

Decrease the flame to medium-low and cook the cranberry sauce for 10-15 minutes until it thickens and develops a rich red color. 
 

Remove the cranberry sauce from the stove, and remove the cinnamon stick. Let the cranberry sauce cool completely. 

Preheat the oven to 200 °F.

Whisk the melted butter, eggs, vanilla extract, keto eggnog, and granular sugar-free sweetener in a medium bowl until combined. 
 

Whisk the almond flour, coconut flour, baking powder, sea salt, and cinnamon in a separate large bowl until combined. 
 

Add the melted butter egg mixture to the dry almond flour mixture and stir until combined. Let the eggnog pancake batter sit for 5 minutes. 
 

Lightly grease a cast-iron skillet with a tablespoon of canola oil. Place it over medium-high heat. 
 

Add 1/4 cup of the eggnog pancake batter into the skillet. Repeat twice to add two more eggnog pancakes to the skillet. 
 

Cook the eggnog pancakes for 3-4 minutes until bubbles appear on the surface of each eggnog pancake. Then, flip the eggnog pancakes and cook them for another 2-3 minutes. 
 

Remove the eggnog pancakes from the skillet and place them onto a baking sheet. Place the eggnog pancakes into the oven. 
 

Repeat steps 6-8, greasing the cast-iron skillet with a tablespoon of oil before adding the eggnog pancake batter. 
 

To serve, divide the eggnog pancakes between 4 serving plates and top with 1-2 tablespoons of cranberry sauce.