In a food processor add the cream cheese and the swerve sweetener and process until mixed well.
Melt the dark chocolate in the microwave or in a double boiler on the stove.
Once melted,cool for 5 minutes.
Slowly add the melted chocolate to cream cheese mixture with the food processor running. Process until it is very smooth.
Whip 1 cup of the whipping cream in a small bowl with a hand mixer.
Add the whipped cream to the chocolate mixture and pulse until filling is smooth.
If mixture is too thick, add a bit more whipping cream until mixture is creamy and smooth.
Pour chocolate filling into a cooled baked low carb pie crust.
Refrigerate for a couple of hours.
After chilled add a generous amount of whipped cream sweetened with swerve ,on top of pie.