Preheat griddle over low to medium heat.

Place eggs, sour cream, almond flour, cocoa powder, granulated stevia/erythritol blend, baking soda, salt and vanilla extract in a blender. Pulse blender until ingredients are well-blended. Scrape down sides a few times between pulses.

Test griddle to determine if it is hot enough by sprinkling a drop of water on it. Water should sizzle if the griddle is hot enough. Grease griddle, if necessary for the griddle you are using. Using 1/4 cup batter for each pancake, pour batter on griddle. If your griddle is large enough, you can make multiple pancakes at one time. Turn heat to low. When the bubbles in the center pop and leave a hole, gently slide a spatula under the pancake and flip. Cook the second side of the pancake for about 1 minute and remove to a serving plate. Keep pancakes warm by tenting with foil or placing in an oven with low heat (150º F.) while the others are cooking.

Place the whipping cream and the sweetener in a medium mixing bowl. Using a hand mixer, beat at low speed for 30 seconds to combine. Then, beat at high speed until stiff peaks form.

In a separate medium bowl, using the hand mixer, blend together the peanut butter, cream cheese and vanilla.

Transfer 1/3 of the whipped cream mixture into the peanut butter mixture. Blend together using the low speed of the hand mixer. Gently fold the remaining whipped cream into the peanut butter mixture, being careful not to break the bubbles.

Serve a scoop of peanut butter topping on top of each chocolate pancakes. If desired, garnish with Low-Carb Hot Fudge Sauce or stevia sweetened chocolate chips.