Preheat oven to 175°C.
In a bowl mix together eggs, milk, ghee and sugar substitutes.
Whisk everything to combine.
Line an 8" square tin and grease it well.
Add the coconut flour and baking powder to the liquid ingredients and mix well to form smooth batter.
Let the batter rest for 5 minutes. Add half the chocolate chunks in the batter and mix.
Pour the batter into the prepared tin and top it with the remaining chocolate chunks.
Bake in the preheated oven for 15 - 20 minutes.
Cool and remove the cake from the tin.
Cut it into squares.