Preheat oven to 350 degrees F/ 180 degrees C. Line a 10 inch/ 25 cm loaf pan with a sheet of parchment paper and grease well on top.
In a bowl combine coconut flour, almond flour and baking powder. Mix well and set aside.
In another bowl combine pumpkin and spices.
In a large bowl whisk together eggs and xylitol until smooth. Add sour cream, vanilla, oil and pumpkin and whisk again until combined.
Gradually add the dry ingredients, mixing gently with a rubber spatula, until absorbed.
At the end add the chopped chocolate. Mix carefully with the spatula to distribute them evenly around the batter.
Bake for 40-50 minutes or until a toothpick inserted in the centre comes out clean and the top becomes golden brown.
Cool until room temperature before serving. Store it in the fridge.
For a keto diet use chocolate with at least 80% cocoa content. Otherwise you can use any kind of dark chocolate. Prefer the chocolate chunks instead of chips as they would make the bread even more cocoa-flavoured.
You can find the recipe for homemade pumpkin pie spice in this post.
Xylitol can be substituted by other low carb sweetener of choice or by coconut/ brown sugar for a high-carb version. Keep in mind that the xylitol is as sweet as sugar.