Preheat a nonstick skillet or griddle over medium heat for about 5 minutes and lightly grease with butter or oil.

In a large bowl, combine almond flour, coconut flour, baking powder, salt, and low-carb sweetener. Whisk until well blended.

In a separate bowl, beat the eggs, then add almond milk, melted butter, and vanilla extract. Mix until well incorporated.

Pour the wet ingredients into the dry mixture and stir gently until a smooth batter forms. Let the batter rest for 2 minutes.

Scoop 2 to 3 tablespoons of batter onto the heated skillet. Cook until bubbles form on the surface and the edges appear set, about 2 to 3 minutes.

Gently flip each pancake and cook for an additional 1 to 2 minutes until both sides are golden brown.

Transfer cooked pancakes to a plate and keep warm while you repeat the process with the remaining batter.