Preheat 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, ginger and kosher salt.
Whisk in the almond flour, then the baking soda.
Pour the batter into the prepared pan. Bake until puffed and a toothpick inserted in center comes out clean, about 20 minutes.
Cool in pan on a cooling rack for 20 minutes, then cut into nine squares and serve.
Once completely cool, I 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.