Preheat oven to 325 degrees F. Generously grease a 9-inch glass pie plate with butter.
In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the milk, melted butter, salt, vanilla and stevia. Finally, whisk in the almond flour and the baking soda.
Use a spatula to transfer the batter into the prepared pie plate. Scatter the chocolate chips evenly on top and press on them gently with your hand - don’t mix them into the batter or they’ll sink into the bottom while baking.
Bake the cake until puffy, browned and set, and a toothpick inserted in center comes out clean, 25-30 minutes.
Cool the cake in the pan on a cooling rack to room temperature, about 30 minutes, then slice and serve.
Keep leftovers covered in the fridge, warming them very briefly in the microwave (10 seconds per slice) before serving.
*Please make sure that the chocolate chips you use are made with cacao that was not treated with alkali (it should state so on the ingredients list if it was). The baking soda in this recipe needs the acidity in the cocoa to get activated.