Line a large baking sheet with parchment paper. Line a 9x13 inch pan with another piece of parchment.
In a medium saucepan over medium heat, combine Swerve and water, stirring occasionally. Bring to a boil and cook until mixture darkens, about 7 to 9 minutes. Mixture will smoke slightly; this is normal.
Remove from heat and whisk in butter. Add chopped pecans and bacon and stir quickly to coat, then stir in sea salt.
Spread pecan mixture out on parchment-lined large baking sheet and let cool. Break up any clumps.
In a heavy saucepan over low heat, melt cocoa butter and chocolate together until smooth.
Stir in sifted powdered Swerve, then stir in cocoa powder, until smooth.
Remove from heat and stir in vanilla extract.
Stir pecan/bacon mixture into chocolate. Spread mixture evenly into prepared 9x13 inch pan. Alternatively, you can make clusters by spooning mixture into mini-muffin cups lined with parchment or foil mini-cupcake liners. You can also spoon mixture into various candy molds.
Chill until set, at least 1 hour. Break into chunks for the bark.
Serves approx. 20. Each serving has 4 g of carbs and 2 g of fiber. Total NET CARBS = 2 g.201 Calories; 20g Fat (82.5% calories from fat); 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 215mg Sodium.