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Basic Keto Layer Cake

A basic cake that can be modified for any taste or occasion
Prep Time20 mins
Cook Time20 mins
Course: Dessert
Servings: 16


  • 4 8" round cake pans
  • hand mixer
  • parchment paper


  • 18 large eggs separated, room temperature
  • 1 tsp cream of tartar
  • 1 1/2 cups tiger nut* flour sifted
  • 1 cups erythritol/stevia blend I use Pyure or Swerve
  • 1 tsp baking soda
  • 1/2 cup melted butter or lard coconut oil is another good fat for those who have no allergies
  • 1/2 tsp salt I use Redmond's Real Salt


  • Heat oven to 325° F
  • Grease just the bottoms of four 8" round cake pans, then line the bottoms with parchment paper.
  • In a very large bowl, combine egg whites and cream of tartar.
  • With a hand mixer, beat the egg whites until thoroughly thickened to a smooth and glossy consistency.
  • In another very large bowl, combine the rest of the ingredients: egg yolks, tiger nut flour, sweetener, baking soda, melted fat, salt, and any additional flavorings you'd like to use. (See other possible additions in notes.)
  • Mix well with hand mixer.
  • Fold egg whites into the batter mixture. This is best done with about 1/4 of the fluff folded in at a time, very gently, until fully incorporated.
  • Divide evenly into the cake pans.
  • Bake at 325° for 20 minutes, or until firm but still spongy in the middle. Don't overcook!
  • Remove from pans and cool completely on baking racks. Cake releases from pan easily after running a butter knife around the edges. If allowed to cool in the pans, the texture is less enjoyable.
  • Frost with choice of frostings. I use either a 7-minute sugar-free frosting or Buttercream frosting made with ghee (I'll get a recipe posted ASAP. Pinkie swear.)


I've made this cake with several variations, and it adapts easily to most flavorings and types of frosting. Try adding any of these at Step 5:
  • 2 Tablespoons apple extract/flavoring + 2 Tablespoons cinnamon
  • 1/4 cup cocoa powder + 1 Tablespoon vanilla extract
  • 2 Tablespoons Vanilla extract
  • 1/4 cup cocoa powder + 1 Tablespoon cherry flavoring
  • 1/4 cup cocoa powder + 1 Tablespoon coffee extract
  • You get the idea. Use your imagination! 
*Tiger nuts are not nuts, but a kind of tuber. I've found this flour substitute to be very gentle on the digestion.