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In a medium-size saucepan, melt the butter in the oil over medium high heat. When hot, add the garlic and cook, stirring frequently, until softened, about 8 minutes.
Add the ancho powder, cumin, coriander, and paprika and cook, stirring, until fragrant, about 1 minute.
Add the chipotle chilis in adobo sauce, mix well.
Add the Swerve, stirring, just until mixed and beginning to dissolve, about 2 minutes.
Stir in the coffee, broth, vinegar, and Worchestershire. Season with salt and pepper.
Simmer over medium-low heat until the liquid reduces by half, about 25 minutes.
Transfer to a blender and process, then return to heat. Alternatively use an immersion blender to smooth.
Add a pinch of Xantham Gum (not to exceed ¼ tsp). Stir frequently until thickened, about 5 minutes.
Serve. Will keep, tightly covered, in the refrigerator for up to 1 month.