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In a medium saucepan over medium heat, combine the butter, Swerve, and Bocha Sweet. Bring to a boil and cook 2 to 3 minutes (be careful not to burn it).
Remove from heat and add the cream. The mixture will bubble vigorously. Set aside to cool.
In a food processor, finely chop the pecans. They should resemble coarse crumbs with a few bigger pieces. Reserve about 3 tbsp of the chopped pecans for decorating the truffles and transfer the rest to a large bowl.
Add the almond flour, powdered sweetener, and salt, and stir to combine. Stir in the caramel sauce until the dough begins to clump together.
Using about 1 tbsp of dough at a time, squeeze together with your hands and then roll into balls. Place balls on a waxed paper-lined cookie sheet. Freeze until firm, about 1 hour.
In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and cocoa butter together until smooth.
Working with one ball at a time, dip into melted chocolate and toss to coat. Lift with a fork and gently tap against the side of the bowl to remove excess chocolate. Quickly sprinkle each ball with a little of the reserved chopped pecans before the chocolate sets.
Refrigerate until set. Serve at room temperature for best taste and texture (can be stored in the fridge).