Preheat a nonstick skillet or griddle over medium heat and grease with butter or oil.

In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and low-carb sweetener until smooth.

In a separate bowl, beat the eggs, then stir in almond milk, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and mix until smooth. Let the batter rest for 2 minutes.

Pour 2 to 3 tablespoons of batter onto the skillet for each pancake, cooking for 2-3 minutes until bubbles form.

Flip each pancake and cook for an additional 1-2 minutes until golden brown.

Transfer the cooked pancakes to a plate and keep warm. Serve with your favorite toppings.