1. In a large bowl beat together the eggs, cream cheese, maple extract, and powdered Swerve until fluffy using a hand mixer. Add in the almond flour, baking powder, and salt, mix until smooth.
2. Add a tablespoon of the butter to the skillet and place over medium heat. Once melted scoop ¼ cup of the batter and add to the skillet, repeat. Cook the two pancakes for 1-2 minutes per side until the edges are set and they are easily flipped. Cook another 2-3 minutes until done. Repeat with remaining batter. Set the pancakes aside somewhere warm while you cook the sausage, bacon, and eggs.
3. Heat the ½ tablespoon of butter in the skillet and pour in half of the whisked eggs. Allow to set then fold in the sides. Place on one of the cakes then repeat with remaining eggs.
4. Assemble by topping the eggs with the sausage, bacon, and cheddar cheese. Top with another pancake and serve.
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