A perfect Fall low carb dessert. They are super gooey and soft.
1 stick melted butter
3/4 cup pumpkin puree
1/2 cup packed Sukrin Gold (brown sugar substitute) (but you can use plain erythritol if you can’t find it, but definitely recommend the Sukrin Gold)
1 tablespoon vanilla extract
1 teaspoon pumpkin pie spice
2 teaspoons cinnamon
1 1/4 cups almond flour
1 cup chocolate chips (you can use Lily’s or the darkest/lowest sugar chocolate chips you can find)
Mix your butter and egg together. Add in pumpkin and sweetener. Next add extract and spices. Then almond flour. Mix in your chocolate chips last.
Heat oven to 350. Line 8 x 11.5” baking dish with parchment paper. Pour in batter. Bake for 30-35 minutes or until a toothpick come out clean. Allow to cool before slicing. Or if you have a high time preference, just eat it while it is hot and gooey.