Combine bourbon and chopped pecans in sealable container and allow to soak for up to 24 hours.
In a medium bowl, cream together the swerve, butter and cream cheese using an electric mixer until well incorporated and slightly fluffy.
Add in the bourbon and pecan mixture, as well as the coconut flour. mix again until smooth, then place in the fridge to chill for at least 10 minutes
Once the mixture has chilled, scoop by the tablespoon onto a parchment lined baking sheet. Try to smooth the scoops out into balls, but be careful not to handle them too much. You should have about 20 balls. once you are finished, place the baking sheet into the freezer.
While they are chilling, place the chocolate and coconut oil into the top bowl of a double boiler over medium heat. Stir constantly until the chocolate is completely melted.
Remove bourbon balls from the freezer and one by one, Dip into the chocolate, working very quickly, coat all sides. Return to the parchment and top with one pecan half. Repeat with remaining bourbon balls.
Place them in the fridge or freezer to set and until ready to serve.