Roast peanuts until brown.

Grind peanuts with stevia and salt to taste.

Heat up heavy cream and liquid sucralose until thickened like condensed milk.

Mix almond flour, baking soda, baking powder and salt.

Then, add in almond milk, egg, liquid sucralose and vanilla extract.

Mix well.

In a pan, melt half of the coconut oil and pour in half of the pancake mixture.

Cover the pan for 1 minute.

Sprinkle half of the ground peanuts and spread half of the keto condensed milk and butter.

Cover the pan once more until cooked.

Remove the pancake and let cool.

Repeat steps 4 and 5 for the other pancake.

Fold the pancakes and slice.

Serve!