In a medium bowl, whisk together the coconut flour, unsweetened cocoa powder, Swerve, baking powder, and salt.

Add the eggs, unsweetened almond milk, and vanilla extract. Mix until just combined—do not overmix.

Transfer the batter into a squeeze bottle using a funnel or by pouring it into a ziplock bag and snipping off a small corner.

Preheat a nonstick pan or griddle over medium heat, then brush lightly with butter or oil.

Reduce the heat to low-medium to prevent burning.

Squeeze out small amounts of batter (about the size of a dime) onto the pan.

Cook for 1 to 2 minutes or until bubbles form and the bottom is set, then flip.

Cook the other side for 1 more minute or until fully cooked.

Repeat until all batter is used. Serve warm—milk is optional.