In a small mixing bowl, sift the almond flour and coconut flour. Add the baking powder and sweetener, and mix well. Add the egg, and canned pumpkin and mix until fully incorporated. Stir in the chocolate chips.
Spray a small microwave safe bowl with cooking spray generously. Pour in the batter and top with extra chocolate chips. Microwave the mug cake for one minute.
Remove from the bowl and allow to cool for a minute before enjoying.
Preheat the oven to 180C/350F. Grease a small ramekin. Prepare the mug cake as directed and bake for 10 minutes.