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Preheat the oven to 350 degrees F.
While your oven preheats measure out the pumpkin and place it in a paper towel lined bowl, place a few more paper towels on top and lightly press down. Allow the pumpkin to rest for 10-15 minutes to absorb the extra mosisture.
Combine the dry ingredients in a medium size mixing bowl including the almond flour, coconut flour, golden monkfruit sweetener, baking powder, pumpkin pie spice and salt.
In another bowl combine the beaten eggs, almond milk, oil and pumpkin (dried out as directed above) and vanilla extract. Combine the wet ingredients with the dry ingredients to form a thick batter. Fold in the sugar free chocolate chips.
Scrape the batter into a 9x5 parchment paper lined loaf pan.
Bake 45-50 minutes until a toothpick inserted in the center comes out clean.