In a smallsaucepan, warm your oil on medium-high heat. Brown the shallots in the oil, about 3-4 minutes. Add garlic and cook for about 30 seconds. Finally, add the minced chipotle and cook for about one minute. Add in vinegar, swerve, and raspberries, mash and bring to a boil. Reduce heat and cook on low for about 5-10 minutes. Add water if it gets too thick. Once cooked and about the consistency of barbeque sauce, strain the sauce and squirt in 1 tsp lemon juice to the liquid. Let cool and place in an airtight container.

Preheat your oven to 400*. Slice your Brussels sprouts in half and slice your bacon strips into thirds. Wrap each half of a brussel sprout with a piece of bacon leaving the open ends on the cut side of the sprout. Place sprout cut side down on a baking sheet lined with parchment paper. Spoon your desired amount of raspberry chipotle sauce onto the bacon (we did about 1 tsp on each). You will have a good amount left for another recipe. Bake for 15 minutes or until bacon is dark and delicious!