Servings: 12 muffins or 2 mini loaves, each cut into 10 slices

2 c. Almond flour 2 c. Almond flour
¼ c. Coconut flour ¼ c. Coconut flour
2 T. Tapioca flour* 2 T. Tapioca flour*
½ c. Erythritol/Monk Fruit Sweetener ½ c. Erythritol/Monk Fruit Sweetener
2 t. baking powder 2 t. baking powder
1 T. Cinnamon 1 T. Cinnamon
1 t. Ginger 1 t. Ginger
½ t. Cloves ½ t. Cloves
½ t. Sea Salt ½ t. Sea Salt
1 c. Pumpkin Puree** (about ½ a 15 oz. can) 1 c. Pumpkin Puree** (about ½ a 15 oz. can)
4 eggs 4 eggs
¼ c. Avocado Oil ¼ c. Avocado Oil
1 t. pure Vanilla Extract 1 t. pure Vanilla Extract
½ c. no sugar Simi Sweet Chocolate Chips, such as Lily's ½ c. no sugar Simi Sweet Chocolate Chips, such as Lily's

Pre heat oven to 350 and place paper muffin liners into a muffin pan or use silicone muffin cups.
In a large bowl, combine dry ingredients, Almond flour through salt. Whisk until there are no lumps.
In a medium bowl, place wet ingredients, pumpkin through vanilla. Using an electric mixer on low beat the wet ingredients until smooth and creamy.
Pour the wet ingredients into the dry ingredients and using the electric mixer on medium beat until smooth and there are no dry spots. Add the Chocolate Chips and stir by hand.
Divide the batter between the 12 muffin cups and bake for 25 minutes or until tops are just beginning to brown. Let cool in pan 10 minutes, then remove to a rack to cool completely.

* Tapioca flour adds a minimal about of carbs, but gives a great mouth feel and helps to hold the bread together.  * Tapioca flour adds a minimal about of carbs, but gives a great mouth feel and helps to hold the bread together.
** Pumpkin has surprisingly few net carbs, because of its high fiber content.  ** Pumpkin has surprisingly few net carbs, because of its high fiber content.
Bake mini loaf pans for 40 minutes  Bake mini loaf pans for 40 minutes