PREP LOAF PAN AND PREHEAT OVEN: Preheat the oven to 350ºF. Grease a 9"x5" loaf pan, and line with parchment paper.
MIX THE WET INGREDIENTS: In a large bowl, beat the eggs until fluffy then add the pumpkin puree, nut butter, low carb sweetener, coconut oil, milk and vanilla. Mix well until fully combined.
ADD THE DRY INGREDIENTS: Stir in the almond flour, coconut flour, pumpkin pie spice, baking powder and baking soda and mix until combined. Fold in the chocolate chips and nuts, if using.
TRANSFER BATTER TO PAN: Pour the batter into the prepared loaf pan.
BAKE: Bake in preheated oven for 44 - 52 minutes, or until a toothpick inserted into the center of the loaf comes out clean
Remove pan from oven and loaf to cool in pan for 10 minutes.
NUTRITIONAL VALUE CALCULATED WITHOUT SUGAR FREE CHOCOLATE CHIPS AND NUTS.