Preheat your oven to 350°f (180°c) and line a muffin tin with paper liners. In a large mixing bowl, whisk together the almond flour, baking soda, and salt until well combined. In a separate bowl, beat the eggs until light and frothy. add in the melted ghee, vanilla extract, and liquid stevia and mix until well combined. Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Using a spoon, divide the batter evenly among the muffin cups. bake for 20-25 minutes or until the cakes are ready and a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before removing them from the tin. Melt the 90% dark chocolate in a double boiler or in the microwave. Dip each cake into the melted chocolate, coating it completely. place the chocolate-covered cakes on a sheet of parchment paper to cool and harden. Once the chocolate has set, you can store the cakes in an airtight container at room temperature for up to 5 days.