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Preheat your oven to 325°F (160°C). Grease or line an 8-inch or 9-inch round cake pan.
Whip Egg Whites
Separate eggs, placing yolks in one bowl and whites in another. Add cream of tartar to egg whites and whip until stiff peaks form.
Combine Yolk Mixture
In a separate bowl, whisk together egg yolks, melted butter, sweetener, and vanilla extract.
Sift in almond flour, coconut flour, and salt. Mix until combined.
Fold Egg Whites
Fold one-third of the whipped egg whites into the yolk mixture to lighten it. Then gently fold in the remaining egg whites, taking care not to deflate them.
Pour the batter into the prepared pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve
Cool the cake in the pan for about 10 minutes before transferring to a wire rack. Top with sugar-free whipped cream or fresh berries, if desired.