Preheat the oven to 350 degrees F and line an 8x8 dish with parchment paper and lightly grease the parchment.
In a large bowl combine the almond butter, melted ghee, flax meal + water, pumpkin puree, almond milk, and vanilla. Stir until well combined.
Next, add the almond flour, cocoa powder, brown sugar substitute, baking soda, and salt. Stir just until the batter is uniform.
Spread the batter into the prepared pan and top with chocolate chips.
Bake in preheated oven for 30-35 minutes. The center will still be jiggly but the edges should be firm.
Allow to cool before slicing and enjoy!
Notes
See post for possible ingredient substitutionsCarb count does not include sugar alcohols because these do not affect blood sugar in most people. Nutrition calculations are only an estimate and are provided as a courtesy based upon USDA standards. I try to be accurate, but feel free to make your own calculations.