Set out the butter before you start so that it can come to room temperature.

Start with a large bowl. Add the almond flour, baking soda, salt, cinnamon, and xanthan gum into the large bowl. Whisk everything together to combine.

Set the dry ingredients aside.

Then, in a stand mixer, whisk the heavy cream until it becomes whipped cream.  Don’t over mix or else it will become butter.

Next, clean out the stand mixer and switch to a paddle attachment.

Cream the butter and then add the brown Swerve and cream them together.

Then, while mixing at a low speed add the eggs, the pumpkin spice extract and vanilla extract, and the whipped cream. You might need to stop and scrape down the sides with a spatula.

Again at a low speed, slowly pour the dry ingredients in and mix until incorporated.

Then, add the Lily’s chocolate chips and let the paddle distribute them evenly.

Shut the mixer off and pour the batter into a prepared bread tin, careful not to overfill.

Put the tin into the preheated oven and bake for 30 minutes. The take it out and cover with aluminum foil and bake for another 30 minutes. Keep an eye on it so it doesn’t over flow the tin.

Take it out and check the doneness with a skewer. If it comes out dry it is done. Continue baking in 10 minute intervals if it is not.

You can also make pumpkin muffins with this recipe just reduce the baking time.