In a mixing bowl, whisk together 1 egg, ¼ cup heavy cream, 2 tablespoons melted butter, and 2 tablespoons erythritol until smooth and slightly frothy.

Sift in ¼ cup coconut flour and 1 teaspoon baking powder, and gently fold until just combined.

Transfer batter to a squeeze bottle or piping bag. Heat a non-stick skillet over low-medium heat and lightly spray with non-stick spray.

Squeeze the batter onto the pan to form oval shapes about 3 to 4 inches long. Cook for 2-3 minutes until edges are set.

Place a slice of bacon on top of each pancake stick and dispense some batter over the bacon.

After 2 minutes, flip each pancake stick and cook for an additional 1-2 minutes until golden.