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Ingredients
  • 8 tablespoons unsalted butter
  • ¾ cup unsweetened cocoa powder (I use Hershey's)
  • 4 large eggs, at room temperature
  • ¼ cup canned pumpkin puree
  • ¾ cup monkfruit ssweetener
  • 1 teaspoon pure vanilla extract
  • ⅓ cup finely ground almond flour, spooned and leveled
  • ¼ teaspoon baking soda
  • ⅛ teaspoon fine sea salt
  • 3 tablespoons dark chocolate baking chips, divided (I use Lily's)
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