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 blended.

In another bowl, beat the eggs until frothy, then add the unsweetened almond milk, melted butter, and vanilla extract.

Pour the wet ingredients into the bowl with dry ingredients, mix gently, and let the batter rest for 2 minutes.

Pour 2 to 3 tablespoons of batter onto the heated skillet for each pancake.

Gently flip the pancakes after 2 to 3 minutes when bubbles form on the surface.

Transfer pancakes to a plate and keep warm; repeat cooking process with remaining batter.