Add the chopped bacon to a large skillet and fry until crisp and all the fat has rendered. Transfer the bacon to paper towels and allow to drain.
You should have ¼ cup of bacon grease total. Pour most of the bacon grease into a cup, leaving behind just a tablespoon in the skillet. Add in the butter and Brussels sprouts, then toss and sauté for about 7-10 minutes or until they are tender. Remove the Brussels sprouts and and set aside.
Add the bacon grease back into the pan and heat on medium. Add in the shallots and sauté for about 2 minutes, then add in the apricot jam, brown Swerve, apple cider vinegar, dijon mustard and water. Whisk until combined and continue cooking for another 2 minutes, then drizzle over the Brussels sprouts and toss to combine.
Top with the reserved bacon, (optional) crumbled goat cheese and serve warm. Store in an airtight container for several days in the fridge.