Divide the turkey sausage into 8 equal portions and shape each portion into a small patty approximately 4 inches wide. Cook the patties in a skillet over medium heat until browned on both sides and fully cooked through, then transfer them to a plate and keep warm.

In a large mixing bowl, whisk together the eggs, softened cream cheese, unsweetened almond milk, keto-friendly sweetener, and vanilla extract until mostly smooth and well combined.

Add the almond flour, coconut flour, baking powder, cinnamon, and salt to the wet ingredients. Stir gently until a thick but pourable pancake batter forms.

Let the batter rest for 2 to 3 minutes so the coconut flour can absorb some of the moisture. If the batter becomes excessively thick, add a small splash of unsweetened almond milk and stir gently.

Heat a nonstick skillet over medium-low to medium heat and add a small amount of butter. Once melted, spoon approximately 2 tablespoons of batter into the skillet for each pancake, keeping the pancakes around 4 inches wide.

Cook the pancakes until the edges look set and bubbles begin forming across the surface, about 2 to 3 minutes. Carefully slide a spatula underneath and flip each pancake, then cook the second side for another 1 to 2 minutes or until golden and cooked through.

Continue cooking the remaining batter, adding a small amount of butter to the skillet as needed. Keep the pancakes approximately the same size so the finished stacks are easy to assemble.

To assemble each stack, place one pancake on a plate, top it with a cooked turkey sausage patty, add another pancake, then another sausage patty, and finish with a third pancake. Repeat with the remaining ingredients to create four stacks.

Drizzle each stack with sugar-free maple syrup and add a small pat of butter or a sprinkle of cinnamon if desired. Serve immediately while the pancakes and sausage are warm.