In a medium bowl, whisk together almond flour, cream cheese, eggs, and lemon zest until smooth.
In a nonstick skillet over medium heat, melt 1 tablespoon butter. Pour in about 3 tablespoons batter and cook until golden, 2 minutes. Flip and cook 2 minutes more. Transfer to a plate and continue with the rest of the batter.
Serve topped with butter.
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