Preheat the oven to 325 degrees F. Generously grease a glass 8X8-inch baking dish with butter.
In a medium bowl, whisk together the eggs, milk, melted butter, stevia, cinnamon, cocoa powder, gingerm, and kosher salt.
Whisk in the almond flour, then the baking soda.
Pour the batter into the prepared pan. Bake until the cake is puffed and a toothpick inserted in the center comes out clean, about 20 minutes.
Cool the cake in the pan on a cooling rack for 20 minutes, then cut it into nine squares and serve.
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Notes
*Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, you could use ½ tablespoon of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired. Once completely cool, you can wrap the cake in cling wrap, then in a layer of foil, and store it in the fridge. It keeps well for 4-5 days when kept this way.You can also wrap it as mentioned above and freeze it, or you could freeze individual slices in freezer bags.