Separate egg yolks and egg whites. Beat egg whites until soft peaks form.
Beat egg yolks, Lakanto Monkfruit Powdered, pumpkin puree, vanilla, and pumpkin pie spice until combined.
Slowly add melted coconut oil and butter to the mixture.
In a separate bowl, combine coconut flour, salt, and baking powder.
Add flour mixture to other ingredients and mix well.
Fold in chopped chocolate and egg whites.
Pour into a greased standard loaf pan or cover loaf pan with parchment paper. Keto flours tend to stick easily, so we recommend lining the loaf pan with parchment paper.
Bake in a 350-degree oven for approx 1 hour and 15 minutes to 1 hour and 25 minutes. Once a knife inserted in the middle of the loaf comes out clean, bake about 5 minutes longer. At the 40 minute mark cover the bread with aluminum foil to prevent the top from browning. The baking time will vary from oven to oven as all ovens bake differently. If it seems "wet," it needs to bake a little longer. Allow the bread to cool in the pan for 5-10 minutes then place on a cooling rack to cool before slicing.