Make the filling by combining the cream cheese, powdered sweetener, and heavy cream. Set aside. 

Make the pancake batter by whisking the eggs together lightly in a bowl. Add the remaining pancake ingredients and mix until fully combined.

Heat a non-stick skillet over a medium-high heat, and spoon a quarter-cup of the batter into the skillet. This recipe makes four pancakes. Flip them over when ready.

When they are cooked, place them into two taco stands. 

Divide the cream filling between the pancakes, then top with the berries.